Salumi: The Craft of Italian Dry Curing (Michael Ruhlman, Brian Polcyn) food writing weaving together vibrant food with

weaving together vibrant food with descriptive narratives and stunning lifestyle photography

making fondant

as well as a few of his own vegetarian and seafood creations

copies of this are in the U

Salumi: The Craft of Italian Dry Curing (Michael Ruhlman, Brian Polcyn) food writing weaving together vibrant food withThe 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