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© 2026 Bookis AS
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© 2026 Bookis AS
English
About the book
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. Ru...Show more
Book details
ISBN
9780393068597
Publisher
WW Norton Co
Published year
2012
Language
English
Original title
Salumi
Format
Hardcover
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