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Salumi: The Craft Of Italian Dry Curing Hardcover – Aug 28 2012

3.8 out of 5 stars 6 customer reviews

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  • Salumi: The Craft Of Italian Dry Curing
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  • Charcuterie: The Craft Of Salting, Smoking And Curing
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  • Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 1 Lb. (454G)
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Product Details

  • Hardcover: 288 pages
  • Publisher: WW Norton; unknown edition (Aug. 28 2012)
  • Language: English
  • ISBN-10: 0393068595
  • ISBN-13: 978-0393068597
  • Product Dimensions: 21.3 x 3 x 26.2 cm
  • Shipping Weight: 953 g
  • Average Customer Review: 3.8 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #48,355 in Books (See Top 100 in Books)
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Product Description

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.

About the Author

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.


Customer Reviews

3.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
There is some good information in this book. There are also some good techniques and tips to be found. Some recipes are somewhat inspiring while others are lacking. There are references to using Pigs Bladders in more than one place. I've never seen one in a store. A couple of recipes call for using a whole Pig's Head or Ears or Jowels. Try and source those. I wouldn't go so far as to say don't buy this book. I flagged about 2 dozen pages that I will refer back to in future. Don't expect to become an expert on Italian Dry Cured Meats or Sausage based on reading this book. There are better books around but this one has some good basics to it - some of which you will not find in other books.
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Format: Hardcover Verified Purchase
I think some recommendations in this book differ from his other book Charcuterie. Like cure times double ???
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Format: Hardcover Verified Purchase
Beautiful book with interesting recipes and nice hand-drawn pictures. NICE!I would recommend this book for any aspiring charcuterie chef! Go for it. it is a good book.
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