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Salumi: The Craft of Italian Dry Curing Hardcover – 9 Oct 2012

4.8 out of 5 stars 9 customer reviews

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Frequently bought together

  • Salumi: The Craft of Italian Dry Curing
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  • Charcuterie: The Craft of Salting, Smoking, and Curing
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  • Curing & Smoking: River Cottage Handbook No.13
Total price: £58.69
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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: 21.3 x 3 x 26.2 cm
  • Average Customer Review: 4.8 out of 5 stars 9 customer reviews
  • Amazon Bestsellers Rank: 81,177 in Books (See Top 100 in Books)
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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.

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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8 October 2015
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3 January 2013
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28 December 2012
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