4 of 4 people found the following review helpful
2.0 out of 5 stars
Charcuterie? More pate and sauce!, 19 Oct 2011
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.