Sausage making : the definitive guide with recipes / Ryan Farr with Jessica Battilana ; photographs by Ed Anderson.
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|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Newburgh Chandler PL - Bell Road Library||641.36 FAR 2014 (Text)||39206021001530||NonFiction||Available||-|
- ISBN: 9781452101781 (hbk.)
- ISBN: 1452101787 (hbk.)
- Physical Description: 207 pages : color illustrations ; 27 cm
- Publisher: San Francisco : Chronicle Books, 
|Formatted Contents Note:||
Meat, salt, fat, and technique -- Coarse sausage -- Firm sausage -- Soft sausage -- Smooth sausage -- Combination sausage -- Condiments, biscuits, and buns.
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.
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