Salumi

Polcyn Brian Ruhlman Michael Michael RuhlmanBrian

ISBN 10: 0393068595 / ISBN 13: 9780393068597

Editore: W. W. Norton & Company, 2012

pp. 288. Codice articolo 96435622

Riassunto:

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.

Informazioni sull'autore: 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.

Dati bibliografici

Titolo: Salumi
Casa editrice: W. W. Norton & Company
Data di pubblicazione: 2012
Legatura: Rilegato
Condizione: New