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Meat. Salt. Time. Salumi Master Cristiano Creminelli Perfect Paperback – August 31, 2010
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Top Customer Reviews
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.
Most Recent Customer Reviews
Awesome book and great advice! I've had the pleasure of eating some of Tony Seichrist's charcuterie and I must say, it's mind blowing amazing!!!Published 15 months ago by Lyndsay pope
I'll have to agree with the first three reviewers who showed this book the proper appreciation. The book is beautiful, the chef author is obviously excited about Creminelli--both... Read morePublished on December 21, 2010 by CKD
A few years back, we frequented Holeman and Finch in Atlanta where Tony often brought to the table beautiful boards filled with the charcuterie (and local cheese) he so dutifully... Read morePublished on October 7, 2010 by smith from bella cucina
Tony Seichrist does an amazing job of explaining in simple terms the fascinating yet complex art of salumi making. Read morePublished on October 5, 2010 by Francesco Tonelli