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Sweeny Tod

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The Art of Charcuterie
The Art of Charcuterie
by The Culinary Institute of America (CIA)
Edition: Hardcover
Price: 45.00

4 of 4 people found the following review helpful
2.0 out of 5 stars Charcuterie? More pate and sauce!, 19 Oct 2011
This review is from: The Art of Charcuterie (Hardcover)
I had high hopes for this book. Given it's high scoring reviews. Rather too many recipes for pate/terrines and sauces and not enough detail. Several statements that are not qualified or explained.Poorly edited with a number of typos, unnecessary whole sentence repetition within the same paragraph, repetition being commonplace throughout the book and Lord knows what the table on p.227 refers to!
Overall I am disappointed, this should have been a much better treatise on charcuterie, it is not. Better off with Grigson, Kutas, Ruhlman & Polcyn et al.


Manual of a Traditional Bacon Curer
Manual of a Traditional Bacon Curer
by Maynard Davies
Edition: Hardcover
Price: 17.00

14 of 14 people found the following review helpful
5.0 out of 5 stars Manual of a traditional bacon curer, 6 Jan 2010
An excellent treatise on this art. Describes the importance of allowing the products to mature after processing, allowing flavour and salt levels to equalise.
Well illustrated with both photographs and line drawings. Written by a man who has spent his life curing and smoking meat products, he draws on his extensive experience and conveys this to the reader with a gentle and easy style. Superior to many of the books written by "hobbyists" on this subject, highly recommended.


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