Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes...

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Charles G. Reavis Evelyn Battaglia

Home Sausage Making, 4th Edition

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

Charles G. Reavis, Evelyn Battaglia, Mary Reilly

$59.99

Hardback

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English

Storey Publishing LLC
22 August 2017

Cooking with meat & game; Preserving & freezing

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.

By: Charles G. Reavis, Evelyn Battaglia
Contributions by: Mary Reilly
Imprint: Storey Publishing LLC
Country of Publication: United States
Edition: 4th Edition
Dimensions: Height: 235mm, Width: 211mm, Spine: 25mm
Weight: 1.140kg
ISBN: 9781612129853
ISBN 10: 1612129854
Pages: 376
Publication Date: 22 August 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

[Author Evelyn] Battaglia [has] retained the meat bible's basics - breakfast patties, kielbasa, salami - and added dozens of sexier options, such as venison-and-lamb cevapi. -- Modern Farmer Nothing compares to the self-satisfaction of making one's own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages. -- Booklist Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer. -- Kari Underly, James Beard-nominated author of The Art of Beef Cutting Is making sausage at home worth it? Can you make something better than what you'd buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES! -- Alana Chernila, author of The Homemade Kitchen