Professional Charcuterie: Sausage making

Professional Charcuterie: Sausage making

Postby Lance Yeoh » Tue Mar 07, 2006 3:48 am

Anyone read this book before? Is it any good? I'm thinking of ordering it. Appreciate any comments on the book. Thanks
http://www.amazon.com/gp/product/047112 ... e&n=283155
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Postby Spuddy » Tue Mar 07, 2006 8:03 am

Yes I've got it.
A little disappointing and far too many of American interpretations rather than genuine recipes. Some useful stuff though esp. if you want American style recipes.
Draco dormiens nunquam titillandus.
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Postby aris » Tue Mar 07, 2006 5:06 pm

Yes, I would not recommend it. I got it as a gift. They don't go into great detail on technique, but I suppose it is a good primer for people who know zero. It does have a good recipe section though - but you can get good recipes for free on Len Poli's site too.
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Postby Lance Yeoh » Thu Mar 09, 2006 7:26 am

Guys,
What is the main diference between american recipe and english recipes?
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Postby Paul Kribs » Thu Mar 09, 2006 1:34 pm

Generally, American recipes tend not to use cereal.

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