5 of 8 people found the following review helpful
Could have been a classic,
This review is from: Sausage (Hardcover)
I saw this in the local library and snatched it up because I have just started out in home charcutirie - Italian style sausages, pancetta tesa, homemade bacon, etc. The book is beautifully illustrated but the only recipes are for using finished products with other ingredients. There is a section on the equipment needed to make sausages at home and some basics of the methods used. However there are no recipes for typical regional sausages. This is a failure which changed the book for me from 'must buy' to take it back to the library & leave it there. What a shame!
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Showing 1-3 of 3 posts in this discussion
Initial post: 28 Jul 2012, 13:30:27 BST
Amazon Customer says:
Not really a fair rating - if you'd read the blurb you'd have know it was about cooking with regional sausages not focussed on making sausages from scratch.
In reply to an earlier post on 29 Jul 2012, 22:28:52 BST
Last edited by the author on 29 Jul 2012, 22:33:58 BST
John Angus Cotterell says:
The book is not even focussed on cooking regional sausages only what they are with some good pictures. I merely suggested that if the book had included a few recipes for making some typical regional sausages to go with its general exposition of how to make sausages and the equipment required it could have been a classic. In its current form it does not do much for an interested cook. Sausage
In reply to an earlier post on 13 Aug 2014, 16:48:22 BST
Thanks for the review. The cover does say a photographic guide with recipes. It is good to know they are not recipes to make the different types of sausages.
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