Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

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Storey Publishing, 22.08.2017 - 376 Seiten
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.
 

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Inhalt

The Sausages
53
Cooking with Sausage
263
Metric Equivalents and Conversions
352
Spice Weights and measures
354
Resources
355
Acknowledgments
357
Index
358
Other Storey Titles
368
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Über den Autor (2017)

Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.

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