Book
Home sausage making : from fresh and cooked to smoked, dried, and cured : 100 specialty recipes / Charles G. Reavis & Evelyn Battaglia, with Mary Reilly ; photography by Keller + Keller.
Record details
- ISBN: 1612128696 (pbk.)
- ISBN: 9781612128696 (pbk.)
- Physical Description: vii, 367 pages : illustrations (chiefly colour)
- Edition: 4th edition.
- Publisher: North Adams, MA : Storey Publishing, [2017]
- Copyright: ©2017
Content descriptions
| Bibliography, etc. Note: | Includes Internet addresses and index. |
| Immediate Source of Acquisition Note: | LSC 34.95 |
Search for related items by subject
| Subject: | Sausages. Cooking (Sausages) Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.66 Rea 2017 | 31681020071171 | NONFICPBK | Available | - |
- Baker & Taylor
Discusses useful equipment, supplies, and spices, demonstrates basic sausage making techniques, and provides a variety of recipes that feature sausage. - Grand Central PubHome Sausage Making is the most comprehensive go-to reference on the subject â 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 thereâs something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
- Grand Central PubThis completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages â plus 100 recipes for cooking with sausage.
- Workman Press.This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages ' plus 100 recipes for cooking with sausage.
- Workman Press.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.
