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 ...
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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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Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $29.72, fair condition, Sold by Goodwill of Greater Milwaukee rated 5.0 out of 5 stars, ships from Milwaukee, WI, UNITED STATES, published 2012 by W. W. Norton & Company.
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Seller's Description:
Fair. Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved dog eared or creased page s; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.
Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $30.71, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 2012 by WW Norton & Co.
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Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $30.72, good condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2012 by WW Norton & Co.
Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $30.72, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 2012 by WW Norton & Co.
Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $31.48, fair condition, Sold by BMC1701 rated 5.0 out of 5 stars, ships from Norwalk, IA, UNITED STATES, published 2012 by W. W. Norton & Company.
Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $35.99, very good condition, Sold by Swan Trading Company rated 5.0 out of 5 stars, ships from GEORGETOWN, TX, UNITED STATES, published 2012 by W. W. Norton & Company.
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Very Good in Very Good jacket. Size: 8x1x10; This hardcover with dust jacket is flat SIGNED by both authors on the inside title page. The spine is tight. Dust jacket is clean. Covers crisp. Pages appear bright and unmarked. Book has color photograph illustrations. We ship FAST!
Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $32.50, good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2012 by W. W. Norton & Company.
Add this copy of Salumi: the Craft of Italian Dry Curing Format: to cart. $35.72, new condition, Sold by indoo rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2012 by WW Norton & Co.