Salumi The Craft of Italian Dry Curing Book [PDF] Download

Download the fantastic book titled Salumi The Craft of Italian Dry Curing written by Michael Ruhlman, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Salumi The Craft of Italian Dry Curing", which was released on 27 August 2012. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Cooking genre.

Summary of Salumi The Craft of Italian Dry Curing by Michael Ruhlman PDF

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.


Detail About Salumi The Craft of Italian Dry Curing PDF

  • Author : Michael Ruhlman
  • Publisher : W. W. Norton & Company
  • Genre : Cooking
  • Total Pages : 302 pages
  • ISBN : 0393084167
  • PDF File Size : 9,7 Mb
  • Language : English
  • Rating : 5/5 from 1 reviews

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Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing
  • Publisher : W. W. Norton & Company
  • File Size : 40,7 Mb
  • Release Date : 27 August 2012
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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

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  • File Size : 29,8 Mb
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The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to

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A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and