Home Sausage Making
RRP: £12.99
Our Price: £8.44
You Save: £ ( % )
Usually dispatched within 24 hours
Manufacturer: Storey Books
Publisher: Storey Books
Author: Susan Mahnke Peery, Charles G. Reavis
Home Sausage Making Description
Dewey Decimal Number: 641.36
EAN: 9781580174718
ISBN: 158017471X
Label: Storey Books
Manufacturer: Storey Books
Number Of Items: 1
Book Pages: 288
Publication Date: 2003-03-20
Publisher: Storey Books
Studio: Storey Books
Editorial Review of Home Sausage Making
Customer Reviews of Home Sausage Making
Review Summary: Separated by a common language
Review: Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example.
Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.
Customer Rating:
Review Summary: Home Sausage Making
Review: Just a note to say that this is a US book (a plea for synopsis writers and reviewers to mention country of origin for cookery books, and describe the success of attempts at internationalisation).
The measurements are mostly in pounds, spoons and feet, but the odd 'cup' does creep in. Temperatures are given in both Fahrenheit and Celsius.
Most ingredients are obvious to a UK buyer, but some will need research, and these include some of the most important ones. For example: http://www.askthemeatman.com/hog_cuts_interactive_chart.htm indicates that 'Pork Butt' is not found at the rear of the animal but is, rather, the shoulder. Also, it is not clear which of the several available curing agents is meant by 'curing salt', or whether it matters.
A note in the book indicates that recipes have been adjusted to a lower (15%) than traditional (25%) fat content, which I consider to be a shame. Others may find this a bonus.
Please ignore the star rating above. This review is not about the quality or diversity of the recipes.
Customer Rating:
Review Summary: home sausage making
Review: This is a very well written and easy to use book with some really usefull tips and ideas which I have tried with much success.