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Pamela Sheldon Johns has extensive culinary experience and lives in Italy where she teaches cooking and writes books about Italian food. This book is a short-course in the variety of preserved meats made in the various regions of Italy. It contains numerous recipes which demonstrate the variety of ways in which cured meats may be used. There are a number of excellent suggestions -- gnocco frito, a soup of fava beans, pancetta and yellow pepper, a salad of finocchiona salame and fresh fennel. Unf...