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Sausage Making (The Definitive Guide with Recipes)
List Price:
$35.00
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Product Details
Author:
Ryan Farr, Jessica Battilana, Ed Anderson
Format:
Hardcover
Pages:
224
Publisher:
Chronicle Books (May 13, 2014)
Language:
English
ISBN-13:
9781452101781
ISBN-10:
1452101787
Weight:
35.52oz
Dimensions:
8.25" x 10.25" x 1"
Case Pack:
14
File:
hbgusa-hbgusa_Chronicle_onix30_P10439407_08052026_Complete-20260804.xml
Folder:
hbgusa
As low as:
$26.95
List Price:
$35.00
Publisher Identifier:
P-CHRONICLE
Discount Code:
B
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Chronicle Books
Overview
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.
