Salumi by Michael Ruhlman & Brian Polcyn - The Craft of Italian Dry Curing
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Product details
| Management number | 47082401 | Release Date | 2026/02/01 | List Price | $13.68 | Model Number | 47082401 | ||
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An authoritative guide to making traditional Italian salumi at home, including pancetta, guanciale, coppa, and more. Ruhlman and Polcyn, authors of Charcuterie, deliver clear instructions, safety guidance, and time-tested recipes with historical and cultural context. A must-have for serious home cooks and culinary pros alike.
• Great used condition. Notable flaws always mentioned and photographed.
• Offers welcome and happy to bundle.
• Book/media orders ship via media mail from Alaska (can take 2–3 weeks). Thanks for your patience!
Michael Ruhlman is a James Beard Award–winning author known for his deep explorations of professional cooking, including The Soul of a Chef and Ratio. Brian Polcyn is a master charcutier and chef-instructor with decades of hands-on experience in the craft of curing meats. Together, they are the bestselling co-authors of Charcuterie, widely considered the definitive guide to meat preservation for home cooks and professionals alike.
SKU: BAY-17a
| Category | Books > Reference Books > Cookbooks |
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| Size | N/A |
| Brand | None |
| Condition | Good |
RESTS
Cookbooks
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