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

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  • ISBN 10 0811863891
  • ISBN 13 9780811863896
  • Published Oct 01 2008
  • Format Hardcover
  • Page Count 144
  • Language English
  • Publisher Chronicle Books

Publishers Text

The delicate flavors of salumi have captivated the senses for centuries, earning them a popular place as exquisite antipasti and the key ingredients in entire meals. These savory meats, including favorites such as salame, prosciutto, and coppa reflect generations of Italian craftsmanship ready for the dining table and party trays. Salumi captures more than 50 delicious recipes incorporating these artisanal cured meats, accenting the range of Italian offerings. Included is a salumi primer packed with everything needed to enjoy these delicious meats: Descriptions of classic salumi that explain the difference between prosciutto, pancetta, and other classic cured meats. A guide for selecting, slicing, and storing salumi with everything from specific ingredients to look for on the label, 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 for maximum effect. A backgrounder that demystifies the curing process and shows how the master salumieri perform their magic. Wine pairings for a complete dining experience. Written by salumi experts John Piccetti of the highly regarded Columbus Salame Company and salumieri Francois Vecchio, alongside acclaimed cookbook author and chef Joyce Goldstein, Salumi will inform and inspire extraordinary culinary experiences.

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