Professional Charcuterie : Sausage Making, Curing, Terrines, and Pâtés

Rating:
Summary: Good Enough, In all fairness
Review: I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!
... I really do not know what the other reviewers were looking for in a charcuterie book, though !!

Rating:
Summary: This is a professional sausage book
Review: If you are very serious about sausages and salmai then this is the book for you, well set out with very precise reqirements eg: the humidity must be kept at 73% with a smoke temp of 95 during the next 2 weeks, its that kind of stuff. Great

Rating:
Summary: A Commericial Text
Review: This book is for the professional cook in mind not for homestead sasuage makers. It is not what i was looking for.

Rating:
Summary: A Commericial Text
Review: This book is for the professional cook in mind not for homestead sasuage makers. It is not what i was looking for.

Rating:
Summary: Good looking book but.
Review: This book looks good, with lots of pictures and sausage mixes. I have been making sausages for a living for twenty years, I have won many local competions including currently holding the title for supreme champion of hampshire UK. When I first started reading this book I thought these will not work and how right I was. When I changed a few things around the sausages came out ok. This book is not as it states PROFESSIONAL.

Rating:
Summary: Good looking book but.
Review: This book looks good, with lots of pictures and sausage mixes. I have been making sausages for a living for twenty years, I have won many local competions including currently holding the title for supreme champion of hampshire UK. When I first started reading this book I thought these will not work and how right I was. When I changed a few things around the sausages came out ok. This book is not as it states PROFESSIONAL.

Rating:
Summary: Professional Charcuterie
Review: This is an advanced book. This was my first sausage cook book, it was overwhelming initally. Great information & recipes lie between the covers including info. on equiptment, sausage, meats, terrains, broths, chemicals. This is a fine suplement to Rytek Kutas' book. I would like to see the John & David write more on this topic. They seem to know their stuff!

Rating:
Summary: Other suggestions
Review: This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <<The Art of Making Sausages, Pates, and Other Charcuterie>>. It's out of print, but readily available used at Amazon.com.

Rating:
Summary: Other suggestions
Review: This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <>. It's out of print, but readily available used at Amazon.com.

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