34,82 €
38,69 €
-10% with code: EXTRA
Home Sausage Making, 4th Edition
34,82 € 
- We will send in 10–14 business days.
Home Sausage Making is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes…
38.69
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- Author: Charles G Reavis
- Publisher: Storey Publishing
- Year: 2017
- Pages: 376
- ISBN-10: 1612128696
- ISBN-13: 9781612128696
- Format: 20.1 x 22.6 x 2.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Home Sausage Making is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there's something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.EXTRA 10 % discount with code: EXTRA
34,82 €
38,69 €
We will send in 10–14 business days.
The promotion ends in 23d.16:32:29
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Charles G Reavis
- Publisher: Storey Publishing
- Year: 2017
- Pages: 376
- ISBN-10: 1612128696
- ISBN-13: 9781612128696
- Format: 20.1 x 22.6 x 2.3 cm, minkšti viršeliai
- Language: English English
Home Sausage Making is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there's something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Reviews