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
Professional Charcuterie: Sausage making
5 posts
• Page 1 of 1
Professional Charcuterie: Sausage making
by Lance Yeoh » Tue Mar 07, 2006 3:48 am
-
Lance Yeoh - Registered Member
- Posts: 277
- Joined: Wed Dec 14, 2005 7:10 am
- Location: Malaysia
by 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.
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.
-
Spuddy - Site Admin
- Posts: 1315
- Joined: Thu Jul 22, 2004 6:00 pm
- Location: Angmering, West Sussex, UK.
by 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.
- aris
- Site Admin
- Posts: 1875
- Joined: Fri Jul 16, 2004 12:36 pm
- Location: UK
by Lance Yeoh » Thu Mar 09, 2006 7:26 am
Guys,
What is the main diference between american recipe and english recipes?
What is the main diference between american recipe and english recipes?
-
Lance Yeoh - Registered Member
- Posts: 277
- Joined: Wed Dec 14, 2005 7:10 am
- Location: Malaysia
by Paul Kribs » Thu Mar 09, 2006 1:34 pm
Generally, American recipes tend not to use cereal.
Regards, Paul Kribs
Regards, Paul Kribs
-
Paul Kribs - Registered Member
- Posts: 1588
- Joined: Tue Apr 12, 2005 11:41 am
- Location: South London, England
5 posts
• Page 1 of 1
Return to Books,videos,manuals etc.
Who is online
Users browsing this forum: No registered users and 7 guests