Great Sausage Recipes And Meat Curing 4th Edition

Kutas, Rytek

Buffalo, 2008

By The Sausage Maker Inc.
$30.00 CAD
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Details

Hardcover, 552 pages, 6.5x9.5 in, [16.5x24 cm], B&W photographs and illustrations.

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.
ISBN

9780025668607
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