+1I have all 4 of the Marianski books, Rytek's book and the Charcuterie book. IMHO, the Charcuterie book is a great entry level book and highly recommend it if you have 0 experience in making sausage. I haven't had a bad recipe from Ruhlman and Polcyn yet. If you know the basics, "Home Production of Quality Meats and Sausages" is my recommendation. Rytek's book is still useful but I think the Marianskis do a better job of explaining it.