Salumi: The Craft of Italian Dry Curing - Hardcover

Ruhlman, Michael; Polcyn, Brian

 
9780393068597: Salumi: The Craft of Italian Dry Curing
Hardcover
ISBN 10: 0393068595 ISBN 13: 9780393068597
Verlag: Norton & Company, 2012

Inhaltsangabe

The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto and salami to guanicale, coppa and spalla. 35,000 first printing.

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Über die Autorinnen und Autoren

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.

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Verlag
Norton & Company
Erscheinungsdatum
2012
Sprache
Englisch
ISBN 10 
0393068595
ISBN 13 
9780393068597
Einband
Gebundene Ausgabe
Anzahl der Seiten
285
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
preigu
mail@preigu.de

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