Salumi: Savory Recipes and Serving Ideas for Salame, Proscuitto, and More - Hardcover

Joyce Goldstein; John Piccetti; Francois Vecchio; Forward By David Rosengarten

Hardcover

ISBN 10: 0811863891 ISBN 13: 9780811863896

Publisher: Chronicle Books, 2008

Synopsis

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.

About this title

About the Author

Joyce Goldstein is the author of numerous books including Italian Slow and Savory, Enoteca, and Cucina Ebraica, all published by Chronicle Books. She lives in San Francisco. John Piccetti is the chairman of the board for Columbus Foods, and has been active as a director at the National Meat Association. He has more than 30 years in the salame business, and started his career at Columbus at the age of thirteen. He resides in the San Francisco Bay Area. Francois Vecchio is a Swiss-born salumiere and consultant to chefs and other members of the food industry. He perfected his trade in Italy, France, and Germany, and has been actively reintroducing European specialties in America for 25 years. He lives in Palmer, Alaska. David Rosengarten is a two-time James Beard Award winner, cookbook author, food and wine writer, and television personality. He lives in New York.

Edition details

• Publisher: Chronicle Books
• Publication date: 2008
• Language: English
• ISBN 10: 0811863891
• ISBN 13: 9780811863896
• Binding: Hardcover
• Edition number: 1
• Number of pages: 144