Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing 

Michael Ruhlman and Brian Polcyn motivated a restoration of high quality frankfurter making and bacon-relieving with their unexpected hit, the "phenomenal" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Presently they dive profound into the Italian side of the art with Salumi. Ruhlman and Polcyn give plans for the eight fundamental items in Italy's pork salumi collection: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and salami, and they even tell us the best way to butcher a pig. This book gives an exhaustive comprehension of salumi, with 100 plans and representations of the specialty of antiquated strategies made present day and new.

About the Author
Michael Ruhlman has written and co-authored many best-sellers, among them The French Laundry Cookbook. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan.

It appears that the author is now settled with how charcuterie works and this new book on Salumi is delivered in a definate state of mind it's as if he's said outloud "I'm not going to rush this, I'm not going to overcomplicate this, I'm going to enjoy this". When I first read this book I recognised imediately the simplicity that will be its power. Well done to the authors, I'll include a copy in my classes.-Mark Frederic

No room in the fridge for so much as a pot of yoghurt - full of loin, shoulder, curing pork bellies and copious amounts of back fat - oh yes and the lardo that will be, wrapped in black plastic - can't quite bring myself to tell my wife it will be six months before she gets the crisper drawer back.-David Ritchie 

First, I read comments on this book in the comment section of Amazon and was hesitating. Not sure if it would contain the level of information I wanted on the subject. Not sure about measurement and quanteties and other subjects people were complaining about. Well, after buying the book and read it in its entirety; everything is in there. From the hog's to the table with all steps and precision needed. Yes, if you skip the first half of the book and go directly to the recipes you're missing a lot of information about how and what. Take the time to read the first 200 pages and everything is in there,, well written and on a home cook level. No need for expansive Professional équipement. Magnificent work in my opinion. Do not hesitate; buy it! -Alain Bourguet 

Download Ebook Salumi: The Craft of Italian Dry Curing  | 5 Mb | Pages 285 | EPUB | 2012

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