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Salumi: The Craft of Italian Dry Curing Hardcover – 27 Aug 2012


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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.

About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.

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Amazon.com: 4.4 out of 5 stars 106 reviews
Larbo
3.0 out of 5 starsskimpy on meat, long on filler
24 August 2012 - Published on Amazon.com
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502 people found this helpful.
ArtisanBeard
2.0 out of 5 starsPoorly Edited Recipes
23 January 2013 - Published on Amazon.com
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59 people found this helpful.
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.
David L Stark
4.0 out of 5 starsFour Stars
17 May 2018 - Published on Amazon.com
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Patricia Scarola
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19 June 2018 - Published on Amazon.com
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