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on May 28, 2015
There is some good information in this book. There are also some good techniques and tips to be found. Some recipes are somewhat inspiring while others are lacking. There are references to using Pigs Bladders in more than one place. I've never seen one in a store. A couple of recipes call for using a whole Pig's Head or Ears or Jowels. Try and source those. I wouldn't go so far as to say don't buy this book. I flagged about 2 dozen pages that I will refer back to in future. Don't expect to become an expert on Italian Dry Cured Meats or Sausage based on reading this book. There are better books around but this one has some good basics to it - some of which you will not find in other books.
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on July 18, 2016
I think some recommendations in this book differ from his other book Charcuterie. Like cure times double ???
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on September 20, 2012
Beautiful book with interesting recipes and nice hand-drawn pictures. NICE!I would recommend this book for any aspiring charcuterie chef! Go for it. it is a good book.
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on December 9, 2015
Lots of recipes to try... I will be busy for a long while.
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on December 12, 2014
Better than his first book
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on August 19, 2014
Amazing!
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