Salumi: The Craft of Italian Dry Curing (Michael Ruhlman, Brian Polcyn) International Baking Chicago: B

Chicago: B

which was published in London in 1954

Got time to cook

Foreword by Gaynor Maddox

Salumi: The Craft of Italian Dry Curing (Michael Ruhlman, Brian Polcyn) International Baking Chicago: BThe 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