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288 pages • first pub 2012 (editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Publication date: Not specified
Description
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 reci...
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288 pages • first pub 2012 (editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Publication date: Not specified
Description
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 reci...
Community Reviews
Content Warnings