Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Home Sausage Making is the most exhaustive go-to reference regarding the matter — and the re-planned fourth version is better than anyone might have expected, with 60 percent new and refreshed plans, the most current rules for well known charcuterie methods, for example, dry relieving and smoking, and the sky is the limit from there. Bit by bit photographs make the procedure available for cooks everything being equal, and 100 plans extend from breakfast wiener to worldwide top picks like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Plans for utilizing wild game, chicken, fish, and vegetables guarantee there's something for each taste. An extra 100 plans feature inventive approaches to cook with wiener.
About the Author
The late Charles G. Reavis authored the original edition of Home Sausage Making, published in 1981. He was a chef and writer, and an English teacher in Endwell, New York.
Evelyn Battaglia has completely updated Home Sausage Making for the 4th Edition, along with Mary Reilly. Battaglia was Executive Editor of Cookbooks and Special Interest Publications at Martha Stewart Omnimedia and Deputy Editor of Everyday Food for many years. She has a Professional Culinary Degree from the International Culinary Institute, and currently is a freelance writer for national magazines and books. She lives in Berkshire County, Massachusetts.
Mary Reilly, along with Evelyn Battaglia, has updated Home Sausage Making for the 4th Edition. For many years, Reilly ran her own catering business, The Savory Kitchen, and was chef/owner of Enzo Restaurant and Bar in Newburyport, Massachusetts. Reilly is now the executive chef at Westfield State University and publisher of Edible Pioneer Valley in western Massachusetts.
Recently decided to try my hand at making sausage and after looking through several books on the subject purchased this one and I'm glad I did. The early sections are basic which is what I wanted and filled with some great tips that were superior to those that came come with the meat grinder. It's helpful to get tips born from experience and from someone that has a clear enjoyment of what they do. I haven't read the book from cover to cover but thumbing through it I'm looking forward to trying some of the recipes in the book. I'd definitely recommend this to any sausage maker.-James Thomas
Great sausage recipes and tips from experienced hands-on sausage makers. Handy alpha index at back a well as recipes for using various sausages and veggies to make varied meals. Recipes all show weights and measures and yield so scaling up is a snap.-Robert Stockwell
Very nice book. Loaded with recipes and know how. As a beginner in sausage making I'm looking forward to proceeding now that I have this wealth of information.-Daniel Robinson
Download Ebook Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes | 24 Mb | Pages 376 | EPUB | 2017