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Description - Salumi by Michael Ruhlman

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.

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Book Details

ISBN: 9780393068597
ISBN-10: 0393068595
Format: Hardback
(262mm x 213mm x 25mm)
Pages: 288
Imprint: WW Norton & Co
Publisher: WW Norton & Co
Publish Date: 27-Aug-2012
Country of Publication: United States

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Author Biography - Michael Ruhlman

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

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Books By Michael Ruhlman

Grocery by Michael Ruhlman
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Charcuterie by Michael Ruhlman
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Making of a Chef by Michael Ruhlman
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