Home Sausage Making, 4th Edition


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Descripci贸n

All the recipes have been retested and adjusted for contemporary flavours with the addition of ethnic recipes reflecting Asian flavours along with the classic Italian and German styles and food writer/chefs Evelyn Battaglia and Mary Reilly have also added new game recipes using bison, venison and alligator meat, as well as more vegetarian recipes, a guide to beer and sausage combinations and how to put together a classic charcuterie plate. All new profiles of 20 contemporary charcuterie and sausage makers provide insight into such techniques as dry curing, smoking and fermenting, as well as some of the makers' signature recipes.

Detalles del producto

Editorial
Storey Publishing LLC
Fecha de Publicaci贸n
Idioma
Ingl茅s
Tipo
Tapa blanda
EAN/UPC
9781612128696
Materias IBIC:

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