As you can see, I've begun my adventures in homemade sausage. After a few botched attempts I broke down and purchased
Charcuterie: The Craft of Salting, Smoking, and Curing![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vtFjh2-YNqPW2P_kDZhBInO-dy-DWGGuLn9Xb2lAAlCkCBSo1Bh7bjqrBKuZxAWe-B5cYdxpWHSmPoPlyb_-aNVaVPBzfPmEdjXwp7RBPQeunRIIG-PtfadwTcdwOmZMviFU_7Afecb6VgHqCY39zVPVeoZFCJmDNHka3pUxVH0rAbXQESRr1nyg=s0-d)
by Michael Ruhlman. I enjoyed one of his other books (
The Soul of a Chef: The Journey Toward Perfection) and I'd heard good things about this one. Needless to say, it's been fantastic so far. I'll have a full update soon.
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