Home Sausage Making : From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

Author(s): Charles G. Reavis; Evelyn Battaglia; Mary Reilly (Contribution by)

General/Other

This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages -- plus 100 recipes for cooking with sausage.


Product Information

The classic book on Home Sausage Making has got a complete facelift and update with the addition of full colour photography throughout, updated sections on equipment and techniques, updated best safety practices and 40 new (100 total) sausage recipes plus 80 new (100 total) recipes for cooking with sausage.

Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.

General Fields

  • : 9781612128696
  • : Storey Publishing, LLC
  • : Storey Publishing, LLC
  • : August 2017
  • : 230mm X 205mm X 23mm
  • : United States
  • : December 2016
  • : books

Special Fields

  • : full colour photographs and illustrations
  • : Charles G. Reavis; Evelyn Battaglia; Mary Reilly (Contribution by)
  • : Paperback
  • : 1017
  • : English
  • : 641.66
  • : 2017011747
  • : 376