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Salumi: The Craft of Italian Dry Curing 797739
Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing

de Brian Polcyn

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Descriere produs

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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Detalii produs

Autor: Brian Polcyn

Data apariției: 2019

ISBN: 797739

Copertă: Paperback

Număr pagini: 100

Dimensiuni: 16,5x23,5 cm

Editura: W W NORTON & CO INC

Titlu original: Salumi: The Craft of Italian Dry Curing

Pagini: 100

Limba: Engleză

Hârtie: 80g/m