Sausage Making
by
Ryan Farr
Book Details
Format
Hardback or Cased Book
ISBN-10
1452101787
ISBN-13
9781452101781
Publisher
Chronicle Books
Imprint
Chronicle Books
Country of Manufacture
CN
Country of Publication
GB
Publication Date
May 1st, 2014
Print length
224 Pages
Weight
1,000 grams
Dimensions
21.00 x 25.60 x 2.50 cms
Product Classification:
Cookery / food by ingredient: meat and gameCooking with meat & game
Ksh 4,700.00
Re-Printing
0 in stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
The complete art of sausage-making manual from one of America's most acclaimed sausage-makers, with visual how-to's and master recipes that bring the craft home!
By the author of "Whole Beast Butchery"
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they''re finding in butcher cases everywhere. At San Francisco''s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr''s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they''re finding in butcher cases everywhere. At San Francisco''s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr''s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
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