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Book Review
Title: Charcuterie; Subject: Slow Smoking and Smoke Cooking;
Sausage mainly The book lists numerous recipes for the classics including knackwurst; bratwurst; summer sausage etc. as well as smoked pork loins, terrines such as veal terrine, rubs, barbecue sauce and one recipe for German potato salad. These recipes however are not the book's strength. The real strength lies in the authors'(two authors were involved) ability to translate his/their knowledge of this type of cookery into a relatively detailed account of ingredients and methods, even doing a couple of pages on sodium chloride and sodium nitride(pink salt). It's a great read even if you already think you everything there is to know about smoke cookery and cold smoking. Also for the anal nitrides among you I have found an error on page 36. The one author gives a method for hog butchery. But according to him the butcher takes the bristles off the skin, then stuns, kills, cleans and halves the hogs. Now I've never tried to take the bristles off a steaming mad sow but perhaps a southern man may make it work? I recommend that you spend your Saturday afternoon in hunting down the author and letting him know just what in God's name does he think he's doing. |
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