Salumi: The Craft of Italian Dry Curing Review
Salumi: The Craft of Italian Dry Curing book by Michael Ruhlman and Brian Polcyn delves deep into the Italian side of charcuterie by exploring the recipes and techniques of dry curing meats. They also delve into the history of curing meats which I found interesting.
There are several errors in the first edition of Salumi, particularly in the recipes. If you already have a base knowledge of curing, you will immediately recognize and adjust accordingly. Hopefully future additions will make the corrections. Remember, Salumi is a cookbook, not a recipe book. In order to properly make some of these recipes, the whole subject needs to be studied in depth before you start. Salumi: The Craft of Italian Dry Curing seems like an excellent starting point for many useful tips on curing meats at home.
Michael Ruhlman is the author of more than twenty cooking related works, including the bestselling "The Soul of a Chef," "The French Laundry Cookbook" with Thomas Keller and Ruhlman's Twenty, which won both James Beard and IACP awards. Brian Polcyn is an award-winning chef and charcuterie expert. Chef Polcyn is nationally recognized for his creativity and culinary talents, and as the visionary behind some of Detroit's most acclaimed restaurants.
Where to Buy Salumi: The Craft of Italian Dry Curing
This book is Available Now on Amazon
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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