Salumi by Michael Ruhlman

Salumi by Michael Ruhlman

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

"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

Michael Ruhlman is one of the most highly regarded food writers today, having written and coauthored many bestsellers, including The Soul of a Chef, The French Laundry Cookbook, Ratio, The Book of Cocktail Ratios, and a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood. Brian Polcyn has owned and operated many of Detroit’s finest restaurants, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette.

SKU	Unavailable
ISBN 13	9780393068597
ISBN 10	0393068595
Title	Salumi
Author	Michael Ruhlman
Condition	Unavailable
Binding Type	Hardback
Publisher	WW Norton & Co
Year published	2012-10-09
Number of pages	288
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.