Very detailed.....and a great reference book for making old style sausages, pate and charcuterie. I must admit, I enjoyed reading the recipes and explanations, but I will probably turn to the internet to get other recipes that are a little more product friendly (or product attainable). I'm comfortable eating and cooking with different organ meats, intestines, etc.....it's just that they're impossible to get in central Illinois. My butcher looks at me like I'm crazy when I ask for something. I recommended this book to my two chef friends and they absolutely loved it. The recipes are so authentic and old school they were salivating to get started. They have connections to obtain those unusual cuts of meat....etc. I can't wait to be their official taste tester.