File Size: 4449 KB
Print Length: 118 pages
Publisher: Otherworld Publishing (March 16, 2016)
Publication Date: March 16, 2016
Presently there are some good ideas and several useful information here. HOWEVER... if you have to have a " bible", this probably is not it. I also purchased another publication and it switches into significantly more detail. I would suppose this book would be best served as an " idea" publication rather than a source for specific recipes or processes.
Like I said, I like this book. That is merely not just a perfect one-stop source for the information or knowledge that you will need. Purchase it for the images and the ideas. You may not go too far incorrect. If instead, you need specific " how-to" information, you will need to watch out for more detail somewhere more.
Three stars. I like it but its not THE answer.!, Good recipes are always welcome, especially when you are just starting out there in making your own sausage. the section on fermented sausages (like Italian hard salami, gave me a whole different insight, as they have always been one of my personal favorite cold reduces., Not very detailed publication, more for experienced at home cooks, but the book has a very good and yummy recipes., needs to be more specific on some ingredients, I have already made a couple of the recipes. Don't give up on the fat Typically the recipes are already leaned out as much as possible., I thought the format in my Amazon kindle was somewhat hard to work with, but the recipes look solid., Was not worth the virtual document it was written on., I enjoy this book, I think it can be very valuable.
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