Title: A better history book than a how-to on sausage making.
Product review: This book has been hailed as the sausage making bible. So, I was hoping for a thorough description of how to naturally ferment a dry-cured sausage. Instead they mention how fermentation is a process used for really amazing sausages and then move on to recommend the use of a artificial flavor additive to simulate the fermentation process!! I was really very disappointed. Especially after reading chapter one, which is almost completely dedicated to convincing you that you should cultivate your skill in the use of ancient food preservation techniques for the sole purpose of producing superior flavor in your food! I don't get the rationale.There is nothing in this book that you cannot find on the internet. Don't bother buying it.
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