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hagbard_celine's review against another edition
3.0
Full of neat info. It left me appropriately frightened​ of botulism toxin.
charsiew21's review against another edition
3.0
I decided to read this book more because I'm a fan of Michael Ruhlman in general, not that I actually wanted to make my own sausages.
As with Ruhlman's other books, this was a light, entertaining read. I'd have liked more detail on the technical/historical aspects of charcuterie preparation, but in all fairness that's because I wasn't reading this book as a recipe book per se.
That said, the recipes are easy to follow (kudos for adding pictures), and Ruhlman and Polcyn's passion for charcuterie is obvious and infectious. Think I'll draw the line at brining, though...
As with Ruhlman's other books, this was a light, entertaining read. I'd have liked more detail on the technical/historical aspects of charcuterie preparation, but in all fairness that's because I wasn't reading this book as a recipe book per se.
That said, the recipes are easy to follow (kudos for adding pictures), and Ruhlman and Polcyn's passion for charcuterie is obvious and infectious. Think I'll draw the line at brining, though...
cinnachick's review against another edition
4.0
Fantastic starting point on learning how to make cured/smoked dishes.
ikahime's review against another edition
5.0
So excited to fire up my smoker and have a larder full of sopressatta. If I can do this, I will die a happy woman.
lucciola's review against another edition
4.0
Haven't made anything from the recipes in this book, but the reading was fascinating. Lots of commentary on each recipe, detailed technique sections. Enjoyable to read.
margardenlady's review against another edition
5.0
Lots of clear directions and wonderful explanations of so many charcuterie techniques. I can’t wait to try more of them!!
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