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ISO Italian meat curing book

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My godfather has this on his wish list. He can read Italian so that is not an issue. He would like a cookbook for curing (capicollo, salami, etc) meats Italian style at home. Anyone have any suggestions? (in English or Italian)

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  1. Sorry if this is not exactly what you are looking for, since it is not strictly Italian. But

    http://www.amazon.com/Charcuterie-Cra...

    Charcuterie by Michael Ruhlman and Brian Polcyn is book about technique. I do not attempt this myself, but I have gifted this book to a friend who was interested in learning about making cured meats and it was well received.

    2 Replies
    1. re: pamf

      Paul Bertolli's "Cooking By Hand" is also a good (strictly Italian but not in Italian) book that includes curing recipes.

      1. re: pamf

        The Ruhlman/Polcyn book is good. Well written with easy to follow techniques. I am looking forward to their next book, which is going to be about salami, etc, more in depth than the first book.

      2. Polcyn and Ruhlman have a book coming out next August that will fit the bill: Salumi.

        http://www.amazon.com/Salumi-Craft-It...

        1. Thanks for the suggestion. I had seen the charcuterie book at amazon, but wasn't sure the content was in depth enough for this person. Perhaps the salami one will do. I am going to check out Bertolli's book; that is one I have never come across.

          1. The other thing about the Ruhlman book is that there are only drawings not photos on the inside. I wonder about the salumi book, if it is going to be the same.