Customer Reviews

The Great Book of Sausages

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4 star:		(1)
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2 star:		(1)
1 star:		(2)

 

 

It's presumptuous for this book to call itself the "only complete guide" to sausage. True, it has encyclopedic descriptions of every ethnic sausage known to man, BUT doesn't give all the recipes. I also found the book to be slanted towards the British Isles in content and terminology. And the last straw, it contains no American sources for sausage-making supplies. Had I viewed it in a bookstore, I would never have purchased it. Rytek Kutas' book is the best!

I bought this book expecting the definitive guide to sausages. Not. This is a survey of sausages the world around - what they are made of, casings and who makes them. I confess I didn't need to hear about the guy in Thailand making sausages on his little farm.

Also included is a host of sausage food recipes which I just scanned. They looked light weight (like the rest of the book) and nothing caught my eye.

What's not in this book? Any useful information on making or cooking sausages. "Spice to taste". Never a useful hint on the typical ratio of spices for various sausages. What good is a sausage recipe without at least guidance on spicing?

This book is only useful for answering questions like "What's in blood sausage?" and nothing in the way of "how do you ....".

Basically it's not a cookbook - it's a coffee table book without pictures.

Having made sausage for years and researching new formulas and reciepies constantly This was by far the biggest waste of my time and money that I have ever ordered for myself.This isnt the great book of anything.

This was a good starter book on sausages. It covered the basics well for a new sausage maker.