Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes by Charles G. Reavis and Evelyn Battaglia
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- ISBN 10 161212870X
- ISBN 13 9781612128702
- Published Aug 21 2017
- Page Count 376
- Language English
- Countries United States
- Publisher Storey Publishing
Publishers Text
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.
Other cookbooks by this author
- 52 Ways To Wing It
- A Dash of Elegance/How to Make and Use Flavored Oils, Sherries, and Vinegars at Home
- Home Sausage Making
- Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
- Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
- Home Sausage Making
- Home Sausage Making, 3rd Edition: How-To Techniques for Making and Enjoying 125 Sausages at Home
- Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
- Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
