Kutas' book, Any good?

Postby wheels » Sat Jan 30, 2010 12:57 am

To me, Kutek's book is a great body of work, and a brilliant reference point. His recipes won't satisfy all personal tastes, because we all have a different opinion on what is the definitive sausage of whatever type.

I agree about the Marianski's book, it stands alone in explaining and adapting commercial practice for home use.

I only use Len Poli as a reference point. His recipes rarely meet what I want - but that's not decrying them, or his website - again, it's a great body of work and a good reference point for formulating our own recipes.

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