57 of 61 people found the following review helpful
Separated by a common language,
This review is from: Home Sausage Making (Paperback)
Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.
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Initial post: 13 Jun 2010 20:05:23 BDT
Sue C says:
Broiling is grilling, but I haven't a clue what pan broiling might be. Perhaps dry fried?
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