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Salumi. The Craft of Italian Dry Curing. Brian Polcyn, Michael Ruhlman2685 руб
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. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. 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. 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. 100 illustrations; 16 pages of color photographs
2012. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new. |