Review: Great little book - even for skilled cooks!
Rating: 5 out of 5
Date: 04 4, 2012
I consider myself a very good cook.  But there are things in this Little Book of Charcuterie that I never knew.  I learned a lot about smoked meats, the different ways of drying or curing meats, and the history of how foods were preserved before refrigeration.  I had given thought from time to time about making homemade sausages, and have a recipe from my husband's Italian grandmother, and now I feel much better prepared to try making my own sausage.  Thanks for a great little book!