( 31 reviews )
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Posted: Jul 22 2009
Gosh, I am not sure why people have to spend time pointing out every little error. I have tried to write a book before, it is not easy. Here is the bottom line, if you are interested in Charcuterie, buy this book. If you have wanted to make sausage at home, buy this book. If you like to learn things, buy this book. I have personally made at least 5 of the recipes in this book and they have all been great. I have sampled a few other recipes that other people have made and they were great. I am not sure why people let a writer's style get in the way when the book in question is a COOKBOOK. There is a lot to learn about Charcuterie and you will certainly learn more than the cost of this book if you buy it and read it. Enjoy.
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Posted: Jun 8 2009
Thoroughly happy with this book, this fountain of information. I have just started a bacon and a ham but impossible to buy prague powder inthis part of the world. Have used 5% Potassium Nitrate KNO3 (E252)to 95% common Salt mix instead. Hope they turn out OK!
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Posted: Apr 29 2009
I've always loved ordering the Charcuterie plates at restaurants and have wondered whether I could make similar products myself. This book makes it seem within reach and made me feel like I had all the recipes, pointers, and tools I need to be successful. What makes this cookbook a true gem is how thorough it is on the topic of Charcuterie both in the variety of recipes and the depth of the instruction. You get a wealth of different recipes from fermented-style sausages to pates to confits. Because of this there are many simpler recipes that someone new to this craft could get started with as well as many more challenging ones that are perfect for more expert cooks. I also appreciated that this was not just a recipe book. It has in-depth sections on each type of product. You get a good sense about everything from the type of equipment you'll need to the right ratios of ingredients in recipes. Because of this you're not just cooking to a recipe but really learning how to be successful at charcuterie. It makes me think that if I spent more time with this book I would be able to customize my own recipes based on my likes and dislikes or improvise based on what is available at the market. Overall I really enjoyed this book. It is not a quick and easy cookbook, but it is still approachable enough that even if you are new to charcuterie you can grow to create amazing sausages and pates on your own. Even if you do not end up cooking the recipes from the book it's worth the cover price for all the details the provide on techniques and equipment. I can see myself using it not just as a cookbook but also as a reference book when I come across recipes for things like sausages and pates elsewhere. I highly recommend it and understand why it got so many high powered endorsements on the back cover.
