Select language, opens an overlay

Comment

In the Charcuterie

the Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods
Jun 23, 2014sstoneham rated this title 4 out of 5 stars
I am interested in learning how to make my own sausages, and this book gets great reviews on Amazon. Overall it is a beautiful book- i'd recommend it to buy and leave out as a decoration, just to look at all the full page pictures of wonderfully cooked meat. What I really liked about this book is that is gave generally directions for how to create a basic dish of each type, allowing someone like myself to improvise on top of the basic recipes. However, I was hoping for more sausage recipes and more explanation of the origins of various types. I don't ever plan on butchering my own pig either, so way too much info on how to butcher your own animals. The "potted meat" section was interesting because as a home-cook and avid DYIer, I've never heard of "potted meats", but it looks remarkably like a dish I use to have when living in Argentina that was really bad.