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The Professional Charcuterie Series: 2 Volume Set [Hardcover]

Marcel Cottenceau (Author)

4.5 out of 5 stars See all reviews (2 customer reviews) |

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Product Details

Hardcover
Publisher: Van Nostrand Reinhold (August 1991)
Language: English
ISBN-10: 0442305397
ISBN-13: 978-0442305390

Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)

Amazon Best Sellers Rank: #504,260 in Books (See Top 100 in Books)

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2 Reviews

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4.5 out of 5 stars (2 customer reviews)

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6 of 7 people found the following review helpful:

4.0 out of 5 stars The Missing 5th Star, April 17, 2003

L. Villa "book hog" (Southampton, New York United States) - See all my reviews
(REAL NAME)

This review is from: The Professional Charcuterie Series: 2 Volume Set (Hardcover)

These books are the BEST in the scope of their subject matter. The only caveat I have with the series is that there were originally 3 books in the set---last one being on seafood sausages. Saw the originals in France but didn't know enough French to translate them myself. Had hoped to get all books here but apparently the publisher's never had as great a demand for it to translate all books in the series.
Still and all, if you need to buy the most comprehensive coverage on sausage making ever....THIS IS IT!!!!

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8 of 10 people found the following review helpful:

5.0 out of 5 stars Unbelievable!, August 16, 2000

S. Katz (O'Fallon, IL USA) - See all my reviews
(REAL NAME)

This review is from: The Professional Charcuterie Series: 2 Volume Set (Hardcover)

If you are interested in the science and art of making sausage and meat products, this is the ultimate series. Of the over 50 volumes that I have collected on the subject, these are the ultimate.

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