Title: Professional charuterie: Sauasage making, Curing, terrines, pates
Product review: Oh my god I just read Thomas kellers book it's the Best!! This book on the other hand, is mediocrity at best. The author takes up countless pages of out dated equipment and definitions of things like what a crushed red pepper is. I can only say that as a Professional chef this book is a total disappointment. Don't spend your money on the Rytek book either the only book is Thomas Kellers
Would you say this review depicts the product in a flattering or unflattering light?
