Description

Book Synopsis
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

Trade 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. - Wall Street Journal

Salumi The Craft of Italian Dry Curing

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    £28.79

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    RRP £31.99 – you save £3.20 (10%)

    Order before 4pm tomorrow for delivery by Thu 18 Jun 2026.

    A Hardback by Michael Ruhlman, Brian Polcyn

    2 in stock

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      Publisher: WW Norton & Co
      Publication Date: 09/10/2012
      ISBN13: 9780393068597, 978-0393068597
      ISBN10: 0393068595
      Also in:
      Technology, Engineering & Agriculture Hotel, hospitality and catering trades

      Description

      Book Synopsis
      The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

      Trade 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. - Wall Street Journal

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