Seichrist, Tony - Meat Salt Time. Salumi Master Cristiano Creminelli

Atlanta, PC Press, 2010. Wraps. Stated first edition. Wraps. 147 pp. Color photos throughout. A guide to the process, ingredients and techniques Cristiano Creminelli uses in making cured salami, including sections on salts and spices, the meat to be used, grinding, stuffing and tying, fermentation, mold, and a section of recipes for cooking with the meats. GOOD condition. Faint staining/dampstaining and wrinkling to the upper half of the front cover. Minor spotting. Light scuffing along the extremities. Good .

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