Salumi: Savory Recipes and Serving Ideas for Salame, Proscuitto, and More by Joyce Goldstein, John Piccetti, Francois Vecchio 2008

Salumi: Savory Recipes and Serving Ideas for Salame, Proscuitto, and More by Joyce Goldstein, John Piccetti, Francois Vecchio 2008

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The flavours of salumi including favourites such as salami, prosciutto, and coppa reflect generations of Italian craftsmanship. Salumi captures more than 50 recipes incorporating these artisanal cured meats. Included is a salumi primer packed with everything needed to enjoy these delicious meats: Descriptions explain the difference between prosciutto, pancetta, and other classic cured meat;  A guide for selecting, slicing, and storing salumi and to how to peel off the casing from a whole salame;  Simple serving suggestions for antipasti that provide easy ways to elegantly present and pair salumi with bread, fruit, and condiments.  Written by salumi experts John Piccetti and salumieri Francois Vecchio, alongside chef Joyce Goldstein, Salumi will inform and inspire extraordinary culinary experiences.

Publishing details
Chronicle Books;  (Jan. 1, 2008)
Hardcover: 143pp
ISBN-13: 978-0811864244
Weight: 767g
Dimensions: 21.7 x 1.7 x 23.4 cm

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