The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.
The prolific Michael Ruhlman took some time out of his busy schedule to answer a few of our questions.
Where does your interest in cured meats come form?
It began with my adoration of duck confit and bloomed from there
What was the research and writing process like for this book?
Traveling through Italy reporting and talking and eating, Brian develops recipes tested at his school and I write the text.
Was Salumi an intended follow up to Charcuterie or did this book evolve on it’s own?
Charcuterie was so successful, our editor asked us, begged us to do a follow-up on salumi.
Were or are there any misconceptions about Italian cured meats that you wanted to dispel?
One, to simplify and clarify what seems like a complex subject, second to give a reliable guide to cooks who wanted to cure their own.
Slightly off topic, can you tell us a little about ‘Schmaltz’?
Schmaltz was an odd little fascination of my general love of fat. it was a fat i wanted to explore. Donna and I also wanted to experiment with self-publishing. and we did too well. it was so good a traditional publisher bought hardcover rights.
Five project cookbook deal with Little Brown which bought schmaltz. not ready to discuss subject yet!