Salumi: The Craft of Italian Dry Curing

by Brian Polcyn and 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...

• Format: Hardcover
• Language: English
• ISBN: 0393068595
• ISBN13: 9780393068597
• Release Date: August 2012
• Publisher: W. W. Norton & Company
• Length: 288 Pages
• Weight: 3.70 lbs.
• Dimensions: 1.1" x 8.3" x 9.9"