Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Speciality Recipes
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- Paperback (BC)
- 01 Oct 2017
- Storey Publishing
- 376 pages - 230 x 205 x 23mm
All the recipes have been retested and adjusted for contemporary flavours with the addition of ethnic recipes reflecting Asian flavours along with the classic Italian and German styles and food writer/chefs Evelyn Battaglia and Mary Reilly have also added new game recipes using bison, venison and alligator meat, as well as more vegetarian recipes, a guide to beer and sausage combinations and how to put together a classic charcuterie plate. All new profiles of 20 contemporary charcuterie and sausage makers provide insight into such techniques as dry curing, smoking and fermenting, as well as some of the makers’ signature recipes.
The classic book on Home Sausage Making has got a complete facelift and update with the addition of full colour photography throughout, updated sections on equipment and techniques, updated best safety practices and 40 new (100 total) sausage recipes plus 80 new (100 total) recipes for cooking with sausage.