Great Sausage Recipes And Meat Curing Revised Edition

Kutas, Rytek

Buffalo, 1984

By The Sausage Maker Inc.
$12.50
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Details

Hardcover with dust jacket, 503 pages, 6.5x9.5 in, [16.5x24 cm], illustrated with line drawings and photographs.
Condition

Dust jacket torn, chipped and stained. Remnants of a label attached to the front panel of the jacket.
Notes

A comprehensive manual on the preparation of sausages and the curing of meats, widely regarded as a definitive English-language reference on the subject. Includes detailed technical instruction alongside practical guidance suitable for both amateur and advanced home processors. Features 175 recipes encompassing a broad range of sausage types and curing methods. Endorsed by food writer Craig Claiborne as among the most authoritative works in its field.
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