Great Sausage Recipes And Meat Curing

Kutas, Rytek

Buffalo, 1976

By Richard S. Kutas Co.
$12.50 CAD
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Details

Card Covers, cerlox comb binding, 227 pages, 5.5x8.5 in, [14x21.5 cm], illustrated with line drawings and photographs.
Condition

Covers rubbed, age tanned, lightly stained, and pen markings on title page, VII, 106, and 107.
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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