Salumi

Polcyn Brian Ruhlman Michael Michael RuhlmanBrian

ISBN 10: 0393068595 / ISBN 13: 9780393068597

Edité par W. W. Norton & Company, 2012

pp. 288. N° de réf. du vendeur 96435622

Synopsis :

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. 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 pig. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

À propos de l'auteur: 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.

Détails bibliographiques

Titre : Salumi
Éditeur : W. W. Norton & Company
Date d'édition : 2012
Reliure : Couverture rigide
Etat : New