New Ruhlman/Polcyn Charcuterie Book: "Salumi"

[Chris Amirault]

Reports are that Michael Ruhlman and Brian Polcyn have a second charcuterie book on the way.

Their first book was a transforming one for many Society members, including yours truly. We have two massive topics devoted to discussions about the book, the first one here (with the index Chris Hennes built for it here) and the second one here.

Amazon doesn't list the book on its Ruhlman page yet. What have people heard?

ETA: "Salumi" product page.

[Merridith]

Reports are that Michael Ruhlman and Brian Polcyn have a second charcuterie book on the way.

Their first book was a transforming one for many Society members, including yours truly. We have two massive topics devoted to discussions about the book, the first one here (with the index Chris Hennes built for it here) and the second one here.

Amazon doesn't list the book on its Ruhlman page yet. What have people heard?

I read about the new book on Ruhlman's blog - he was doing some "previews" of sorts, talking about his trip to Italy doing research for the book, some of the things he learned, etc. I think it is supposed to be out in March, but I am not sure about that.

[Chris Hennes]

OK, I just got my copy of Salumi today, and it is fantastic. I really can't overstate how much I've been looking forward to this book, and it's exactly what I was looking for: an in-depth, up-to-date volume covering dry-curing in superb detail.

[HungryC]

OK, I just got my copy of Salumi today, and it is fantastic. I really can't overstate how much I've been looking forward to this book, and it's exactly what I was looking for: an in-depth, up-to-date volume covering dry-curing in superb detail.

Glad to hear it...I ordered it and am eagerly awaiting delivery.

[technogypsy]

I got my copy of Salumi by Ruhlman and Polycn Friday. I'm been reading and planning since... Thing like if I find a large lump of marble can I turn a cask out of it. With the exception of a few questions - how much airflow does one's drying box need? - it's very well done.

I guess I need to go kill or trap a feral hog next week... There's so much there to try.

Kevin

[Merkinz]

How good would this book be for a beginner? Thanks

[Chris Hennes]

The book is perfect for a beginner, though if you haven't made any sort of sausages before you might want to start out with fresh instead of dry (I'd suggest their original Charcuterie book for that).

[Merkinz]

Thanks Chris, appreciate the input. I might try and nab both for xmas.

[Martin Fisher]

How good would this book be for a beginner? Thanks

For a beginner, I recommend the Marianski books, Home Production of Quality Meats and Sausages, The Art of Fermented Sausages and Meat Smoking and Smokehouse design.

~Martin

[Merkinz]

Thanks for that as well Martin, Will check it out.

[Jon Tseng]

I've got charcuterie... How much overlap with it is there in this book. I kind of imagine it must be significant (after all you can't really write a book on charcuterie and not mention salumi, right?)... Or am I mistaken?

[Chris Hennes]

It seems to me that the theoretical overlap is larger than the actual: while both books contain recipes for lardo, coppa, pancetta, guanciale, and salami, the actual recipes are different, and the new volume is much more detailed about the overall process and options for dry-curing. It also contains some updated advice regarding things like mold growth, and better food-safety information. There are also a lot more dry-cured recipes in the new book, since it's about as long as the original but doesn't contain any fresh sausages, confits, terrines, etc. That said, I think that if you don't really need the additional detail, are already comfortable with the food safety aspects, and don't need or care about specific recipes, then the new volume doesn't add anything.

[JBailey]

They will be in Chicago on Friday for a demonstration set up by the Butcher and the Larder...looking forward to Ruhlman and Polycn being here!