Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured
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Author: Reavis, Charles G.
Binding: Hardcover
ISBN: 9781612129853
Details:
Author: Reavis, Charles G.
Brand: Storey Publishing
Edition: 4
Features:
- Book - home sausage making: from fresh and cooked to smoked, dried, and cured: 100 speciality recipes
- Language: english
- Binding: hardcover
Binding: Hardcover
Number Of Pages: 376
Release Date: 22-08-2017
model number: Illustrated
Part Number: Illustrated
Package Dimensions: 9.1 x 8.3 x 1.1 inches Languages: English
EAN: 9781612129853
