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Salumi: The Craft of Italian Dry Curing [Hardcover]

Michael Ruhlman , Brian Polcyn
4.7 out of 5 stars  See all reviews (6 customer reviews)
RRP: £27.50
Price: £18.70 & FREE Delivery in the UK. Details
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Book Description

9 Oct 2012
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. 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 pig. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

Frequently Bought Together

Salumi: The Craft of Italian Dry Curing + Charcuterie: The Craft of Salting, Smoking, and Curing + Curing & Smoking: River Cottage Handbook No.13
Price For All Three: £46.37

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Product details

  • Hardcover: 288 pages
  • Publisher: W. W. Norton & Company (9 Oct 2012)
  • Language: English
  • ISBN-10: 0393068595
  • ISBN-13: 978-0393068597
  • Product Dimensions: 25.1 x 21.1 x 2.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 95,372 in Books (See Top 100 in Books)

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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 co-authored many best-sellers, among them The French Laundry Cookbook. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan.

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4.7 out of 5 stars
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover|Verified Purchase
It appears that the author is now settled with how charcuterie works and this new book on Salumi is delivered in a definate state of mind it's as if he's said outloud "I'm not going to rush this, I'm not going to overcomplicate this, I'm going to enjoy this". When I first read this book I recognised imediately the simplicity that will be its power. Well done to the authors, I'll include a copy in my classes.
Marc-Frederic
Le Charcutier Anglais
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1 of 1 people found the following review helpful
5.0 out of 5 stars Salumi 28 Dec 2012
Format:Hardcover|Verified Purchase
Great book with excellent 'how to' instructions. Also the section on nitrate/nitrites and why these are needed and why makes a potentially confusing and dangerous subject easy to comprehend.

Highly recommended if you want to make salumi/salamis at home
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5.0 out of 5 stars Bought as a gift 10 Jan 2013
Format:Hardcover|Verified Purchase
We bought this as a gift for our son, who is a trained chef now working in catering management, so he has some knowledge of preserving. It looked fantastic and he was very pleased indeed with the content, the descriptions and the whole thing. Would certainly recommend it, based both on his assessment and my own.
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