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Meat. Salt. Time. Salumi Master Cristiano Creminelli Perfect Paperback – August 31, 2010

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Meat. Salt. Time. Salumi Master Cristiano Creminelli + Salumi: The Craft of Italian Dry Curing + Sausage Making: The Definitive Guide with Recipes
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Editorial Reviews

About the Author

Chef Tony Seichrist has had an interesting and varied career for someone who hasn't even officially reached his late 20's. He began cooking under chef and author Hugh Acheson, a James Beard nominee, at the popular Five & Ten, in Athens, Georgia. A few years later, he took a Head Chef position, opening The Farmhouse at Serenbe, an exquisite farm-fed restaurant in an old inn on the outskirts of Atlanta. Because of his work there, The Farmhouse was named Best New Restaurant of 2007 by Atlanta Magazine, but with that success, Tony was ready to learn more. He moved to Italy to study at Ital Cook and earned a Masters in Regional Italian Cooking. When he returned to Atlanta, he was hired to open Holeman and Finch, where he also executed a whole hog charcuterie program. Then it was on to Circ du Soleil, where he cooked specialty meals for the artists and performers and, finally, to a position as Head Chef of the historic Greyfield Inn on Cumberland Island. These days, Tony is taking a break from commercial kitchens in order to write about food and plan his next culinary adventure.
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Product Details

  • Perfect Paperback: 148 pages
  • Publisher: PC Press; first edition (August 31, 2010)
  • Language: English
  • ISBN-10: 0984608907
  • ISBN-13: 978-0984608904
  • Product Dimensions: 11.2 x 7.7 x 0.4 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #508,054 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 17 people found the following review helpful By Steven F. Schroeder on March 6, 2012
Format: Perfect Paperback Verified Purchase
This is not a book for readers looking for information on how to make salumi. This is a vanity piece about this Italian guy, Cristiano Criminelli, who sells high-priced Italian style cured and dryed sausages and meat cuts out of Salt Lake City. Most of the chapters start out something like, "The first time I met Cristiano ....". It's more of a fan-book about this artisan salami-maker. From the credits, it seems like it was some kind of student project done by a student in book-design or something. Lots of pretty photos, adoring comments about Cristiano, amazement at the mysterious process of curing, fermenting and drying salumi and salami, but little useful practical information for the aspirant practitioner. There are much better volumes on Amazon for this purpose, cf. Ruhlman and Polcyn Charcuterie: The Craft of Salting, Smoking, and Curing and "Salumi" due out in August 2012, or Marianski The Art of Making Fermented Sausages and Home Production of Quality Meats and Sausages. Book binding is pretty but impractical: the sigs are glued in so the book cannot be fully opened. Were I the photographer, I'd be plenty ticked off that they put my beautiful photos in a book that is so difficult to open flat. In a sort of ultimate vain silliness, the author/designer added a page-long commentary by the subject Cristiano in the back --- in Italian.
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12 of 16 people found the following review helpful By Fred G. MBA on January 20, 2011
Format: Perfect Paperback Verified Purchase
There was already a 1 star review and I gave this book a chance.

If it was a hardcover, it would be a nice coffee table book because of the pictures and quick read. However, in paperback it's a clumsy fast read that does not merit my shelf space.

I would summarize it as a day in the life of one salami maker.This book would be suitable for an overnight read for a high school home economics class.
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This is a disappointing book. It is really a 10 page brochure inflated into a 143 page homage to Cristiano Creminelli. It has a few good nuggets of information, way too many meaningless photographs and six, that's right six, uninspiring recipes. I really do not know who the intended audience for this book is? I've been studying sausage making for two years now, hence my interest in purchasing this book, and I can honestly say I feel my money was taken from under false pretenses. I cannot recommend this book to anyone. As I said, if this were a 10 page brochure, and costing $2.99 I would say its great but it isn't.
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1 of 1 people found the following review helpful By Kim Wallis on July 1, 2014
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Lots of fluffy writing, but few recipes. Not really a book to learn from.
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This book on curing old world meats is a well written book I also purchased other meat curing books and all were very helpful we have made many dry and cured meats and sausages all came out perfict this book was free shipping very fast with Prime
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