Salumi
The Craft of Italian Dry Curing
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, prosci…
Mehr
CHF 51.50
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V112:
Lieferbar in ca. 10-20 Arbeitstagen
Produktdetails
Weitere Autoren: Polcyn, Brian
- ISBN: 978-0-393-06859-7
- EAN: 9780393068597
- Produktnummer: 20567230
- Verlag: W. W. Norton & Company
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 288 S.
- Masse: H26.3 cm x B21.4 cm x D2.5 cm 869 g
- Abbildungen: 100 illustrations; 16 pages of color photographs
- Gewicht: 869
Über den Autor
Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.
45 weitere Werke von Michael Ruhlman:
Salumi: The Craft of Italian Dry Curing
The Craft of Italian Dry Curing
The Craft of Italian Dry Curing
Ebook (EPUB Format)
CHF 48.35
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
The Craft of Italian Dry Curing
The Craft of Italian Dry Curing
Ebook (EPUB Format)
CHF 42.55
Bewertungen
Anmelden