Salumi by Michael Ruhlman
The Craft of Italian Dry Curing

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Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate "Salumi,"...
-WSJ online

Synopsis

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.
 

About Michael Ruhlman

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Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook. He lives in Cleveland Heights, Ohio. Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
 
Published August 27, 2012 by W. W. Norton & Company. 302 pages
Genres: Cooking. Non-fiction
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Reviewed by Aram Bakshian Jr. on Sep 07 2012

Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate "Salumi,"...

Read Full Review of Salumi: The Craft of Italian ... | See more reviews from WSJ online

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