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Home Sausage Making, 4th Edition
From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Contributors
By Evelyn Battaglia
Contributions by Mary Reilly
Formats and Prices
Price
$24.99Price
$30.99 CADFormat
Format:
- Trade Paperback $24.99 $30.99 CAD
- ebook $12.99 $16.99 CAD
- Hardcover $35.00 $44.00 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around August 22, 2017. This date is subject to change due to shipping delays beyond our control.
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“[Author Evelyn] Battaglia [has] retained the meat bible’s basics – breakfast patties, kielbasa, salami – and added dozens of sexier options, such as venison-and-lamb cevapi.” — Modern Farmer
"Nothing compares to the self-satisfaction of making one’s own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." — Booklist
“Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer.” — Kari Underly, James Beard–nominated author of The Art of Beef Cutting
“Is making sausage at home worth it? Can you make something better than what you’d buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!” — Alana Chernila, author of The Homemade Kitchen
- On Sale
- Aug 22, 2017
- Page Count
- 376 pages
- Publisher
- Storey
- ISBN-13
- 9781612128696
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