ISBN: 9780393068597 - salumi: the craft of italian dry curing (34 risultati)

Hardcover. Condizione: Good. Condizione sovraccoperta: Good.

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Condizione: New.

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Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: new. Hardcover. 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. The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. Ex library book with library markings Mylar over dust jacket.

Condizione: New. pp. 288.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardback. Condizione: New. 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.…

Condizione: new.

Condizione: New. 2012. First Edition. Hardcover. The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Num Pages: 288 pages, 100 illustrations; 16 pages of color photographs. BIC Classification: TTVC; WBW. Category: (G) General (US: Trade). Dimension: 262 x 205 x 28. Weight in Grams: 956. . . . . . …

Condizione: New. pp. 288.

Condizione: New.

Hardcover. Condizione: Brand New. 288 pages. 10.00x8.50x1.40 inches. In Stock.

Hardcover. Condizione: New. Special order direct from the distributor.

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Condizione: New. 2012. First Edition. Hardcover. The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Num Pages: 288 pages, 100 illustrations; 16 pages of color photographs. BIC Classification: TTVC; WBW. Category: (G) General (US: Trade). Dimension: 262 x 205 x 28. Weight in Grams: 956. . . . . . Books ship from the US and Ireland. …

Hardcover. Condizione: Brand New. 288 pages. 10.00x8.50x1.40 inches. In Stock.

Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New. pp. 288.

Hardcover. Condizione: new. Hardcover. 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. The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condizione: NEW.

Buch. Condizione: Neu. Neuware - 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.…