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Quite good but not perfect
le 27 décembre 2010
I found this book quite interesting, informative and adequate about the theoritical aspect of things. I'm somehow sorry about many recipes, though. I was expecting something really more into the great French tradition of charcuterie, or close to the origins of some other recepies.
Some examples :
* a Merguez recipe that includes porc products is a nonsence.
* I am not interested in hot-dog sausage recepy and was not expecting such topic in a book called Charcuterie ("à la Française").
* I am somehow surprised to see bacon "dry" cured in a plastic bag, soaking in its juces, since the main purpose of curing is to extract water before aging and/or smoking. Soaking it in its own water doesn't seem logical. It must drip over a clay.
* I was expecting much more typical (traditional) sausage recipes such as Toulouse, hams such as porc procuito.
I must also point out that there are many interesting aspects in this book, particularly about confits, pâtés and terrines. Those who are not already aware of those techniques will be delighted.
So, as I said, if this book opened my mind and knowledge about many aspects of charcuterie on the theoritical point of vue of things (let's say for example : techniques of aging of lacto-fermented dry sausages and hams, some types of sausages types, a few interesting ideas about terrines and patés), I am quite desapointed about a large proportion of the recipes that doesn't seem to me close enough to the great French or Eurpoean tradition of charcuterie (including Eastern Europe).
I must add that the presentation, typography, and illustrations are really nice!
At 25.00$ CAD, though, it's worth it.