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

G. Reavis, Charles; Battaglia, Evelyn

 
9781612128696: Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Couverture souple
ISBN 10 : 1612128696 ISBN 13 : 9781612128696
Editeur : Storey, 2017

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

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.

À propos de la quatrième de couverture

Stuffed with Deliciousness

Discover the world of flavor possibilities when you make sausage at home – from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage.

Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages.

100 additional sausage-based recipes serve up diverse dishes for every meal of the day!

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Storey
Date d'édition
2017
Langue
anglais
ISBN 10 
1612128696
ISBN 13 
9781612128696
Reliure
Broché
Numéro d'édition
4
Nombre de pages
376
Coordonnées du fabricant
WordUnited GmbH
distribution@wordunited.com

Theodorstrasse 105
DUSSELDORF
40472
Allemagne

Autres éditions populaires du même titre

9781612129853: Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

Edition présentée

ISBN 10 :  1612129854 ISBN 13 :  9781612129853
Editeur : Storey Publishing, LLC, 2017
Couverture rigide