The Craft of Italian Dry Curing
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Köp båda 2 för 679 kr"Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries andalong with giving detailed, from-scratch recipes for more 100 varieties of salumiinclude helpful information on equipment, prep techniques and ingredient sources." -- Aram Bakshian Jr. - Wall Street Journal
Michael Ruhlman has written and coauthored many cookbooks, including The Book of Cocktail Ratios. He lives in New York City and Providence, Rhode Island. Brian Polcyn has owned and operated many of Detroits finest restaurants. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997.