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Salumi The Craft of Italian Dry Curing

Best in textbook rentals since 2012!

ISBN-10: 0393068595

ISBN-13: 9780393068597

Edition: 2012

Authors: Brian Polcyn, Michael Ruhlman

List price: $39.95
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Description:

Michael Ruhlman and BrianPolcyn inspired a revival of artisanal sausage making and bacon curing withtheir surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes andtechniques of dry curing meats. As the sources and methods of making our foodhave become a national discussion, an increasing number of cooks andprofessional chefs long to learn fundamental methods of preparing meats in thetraditional way. Ruhlman and Polcyn give recipes for the eight basic productsin Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza,pancetta, prosciutto, and salami, and they even show us how to butcher a…    
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Book details

List price: $39.95
Copyright year: 2012
Publisher: W. W. Norton & Company, Incorporated
Publication date: 8/27/2012
Binding: Hardcover
Pages: 288
Size: 8.50" wide x 10.25" long x 1.00" tall
Weight: 2.134
Language: English

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin.