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Review title: Under-cooked Book
Product review: I bought this book expecting the definitive guide to sausages. Not. This is a survey of sausages the world around - what they are made of, casings and who makes them. I confess I didn't need to hear about the guy in Thailand making sausages on his little farm.Also included is a host of sausage food recipes which I just scanned. They looked light weight (like the rest of the book) and nothing caught my eye.What's not in this book? Any useful information on making or cooking sausages. "Spice to taste". Never a useful hint on the typical ratio of spices for various sausages. What good is a sausage recipe without at least guidance on spicing?This book is only useful for answering questions like "What's in blood sausage?" and nothing in the way of "how do you ....".Basically it's not a cookbook - it's a coffee table book without pictures.
