Pros: Some good information and recipes
Cons: Poorly published, unorganized, badly dated
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people intending to open a sausage shop in the 1970s. The only parts that are really useful are a short section on trichinosis and the last third of the book where the recipes are. Don't get me wrong, there are some good recipes; but you have to scale them back from 100 pound batches. I don't regret buying the book, but I am disappointed. I can get better recipes from Len Poli's website. I'll probably get Ruhlman's book and see if it's any good.