Book Review: this history of charcuterie offers an in-depth look at the history and how-to of sausage-making.
by Fritz Sonnenschmidt Delmar, Cengage Learning, $61.95 They say you don't want to know how sausage — or law — is made. But Certified Master Chef Fritz Sonnenschmidt's Charcuterie could lead readers to a serious passion for the somewhat “lost art” of preparing sausages, pates, head cheese and cured meats. Sonnenschmidt's knowledge of the rich tradition of making sausages adds a lot of depth to the kitchen-tested recipes found here. There are contemporary and classic recipes for a wide ...
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