The 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 explor More »
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#5 Stars: 34 , #4 Stars: 3 , #3 Stars: 5 , #2 Stars: 2 , #1 Star: 1
Average Review : 4.4 of 5.0, produced from 98 customer reviews.
Average Review : 4.1 of 5.0, produced from 80 customer reviews.
Average Review : of 5.0, produced from customer reviews.
| Product Specification | |
|---|---|
| Available | Yes |
| Binding | Hardcover |
| EAN | 9780393068597 |
| Edition | First Edition |
| ISBN | 0393068595 |
| IsEligibleForTradeIn | 1 |
| Label | W. W. Norton & Company |
| Manufacturer | W. W. Norton & Company |
| NumberOfItems | 1 |
| NumberOfPages | 288 |
| PackageQuantity | 1 |
| ProductGroup | Book |
| ProductTypeName | ABIS_BOOK |
| PublicationDate | 2012-08-27 |
| Publisher | W. W. Norton & Company |
| Studio | W. W. Norton & Company |
| Title | Salumi: The Craft of Italian Dry Curing |
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