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Salumi: The Craft of Italian Dry Curing by [Ruhlman, Michael, Polcyn, Brian]
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Salumi: The Craft of Italian Dry Curing Kindle Edition


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Length: 302 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
  • Due to its large file size, this book may take longer to download

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Product description

Review

Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries and--along with giving detailed, from-scratch recipes for more 100 varieties of salumi--include helpful information on equipment, prep techniques and ingredient sources. --Aram Bakshian Jr.

Product Description

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.


Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

Product details

  • Format: Kindle Edition
  • File Size: 18888 KB
  • Print Length: 302 pages
  • Publisher: W. W. Norton & Company (27 August 2012)
  • Sold by: Amazon Australia Services, Inc.
  • Language: English
  • ASIN: B007HXKZZ8
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #314,849 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.5 out of 5 stars 109 reviews
Larbo
3.0 out of 5 starsskimpy on meat, long on filler
24 August 2012 - Published on Amazon.com
Verified Purchase
516 people found this helpful
ArtisanBeard
2.0 out of 5 starsPoorly Edited Recipes
23 January 2013 - Published on Amazon.com
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60 people found this helpful
Gina
5.0 out of 5 starsLooks good
23 May 2019 - Published on Amazon.com
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Ray Page
5.0 out of 5 starsCan’t wait
12 January 2019 - Published on Amazon.com
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Majog
5.0 out of 5 starsBest book on dry curing I have read
21 January 2014 - Published on Amazon.com
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2 people found this helpful