The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.
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 disc...
A propos de l’auteur
Brian Polcyn has owned and operated many of Detroit’s finest restaurants, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-tim...
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Langue Anglais ● Format EPUB ● Pages 288 ● ISBN 9780393084160 ● Taille du fichier 16.1 MB ● Maison d’édition W. W. Norton & Company ● Pays US ● Publié 2012 ● Téléchargeable 24 mois ● Devise EUR ● ID 7467721 ● Protection contre la copie Adobe DRM
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