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Savory Recipes and Serving Ideas for Salame, Prosciutto, and More

By John Piccetti,and Franois Vecchio,with Joyce Goldstein,Foreword by David Rosengarten


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The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsmanship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range of offerings. This primer includes descriptions to help tell the difference between prosciutto and pancetta; a guide for selection, slicing, and storing salumi; serving suggestions; plus wine pairings to create a complete dining experience.

More Details

Size: 8-1/4 x 9 in;
Pages: 144 pp;
50 color photographs
Format: Hardcover
Publication: November 2008
ISBN: 9780811864244
ISBN10: 811864243
John Piccetti is the co-owner of Columbus Salame Co.

François Vecchio is a Boucher-Charcutier and food consultant.

Joyce Goldstein is the author of numerous books including Italian Slow and Savory. She lives in San Francisco.

David Rosengarten is a cookbook author and television personality.