Sausage

Sausage
Title Sausage PDF eBook
Author A. D. Livingston
Publisher
Pages 0
Release 2010-10-05
Genre Cookbooks
ISBN 9781599219851

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Contains more than one hundred sausage recipes from around the world and offers tips on making deli-style cold cuts.

Ten Fat Sausages

Ten Fat Sausages
Title Ten Fat Sausages PDF eBook
Author Michelle Robinson
Publisher Penguin
Pages 19
Release 2020-04-28
Genre Juvenile Fiction
ISBN 1524793302

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Count along in this hilarious rhyming picture book as ten sizzling sausages attempt a daring escape from the frying pan! But with a kitchen full of dangers, will they make it out alive? Ten fat sausages sizzle in a pan... a place, they realize, where they do not want to be. So they decide to do something daring. Try something new. They're going to make a run for it. Come on a great escape through the kitchen as we follow each sausage on their journey. Will they succeed? Or will the cat, blender, or fan prove their downfall? Hilarious and merciless, this is a story of underdogs who dare to dream of freedom, and find out along the way... it may not be so easy.

Ostriches Eat Sausages

Ostriches Eat Sausages
Title Ostriches Eat Sausages PDF eBook
Author Robin Kelley
Publisher
Pages
Release 2021-03-02
Genre
ISBN 9781643438283

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The Sausage Book

The Sausage Book
Title The Sausage Book PDF eBook
Author Nick Sandler
Publisher Kyle Books
Pages 0
Release 2011-11-16
Genre Cooking
ISBN 9781906868345

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Cooking.

Great Sausage Recipes and Meat Curing

Great Sausage Recipes and Meat Curing
Title Great Sausage Recipes and Meat Curing PDF eBook
Author Rytek Kutas
Publisher The Sausage Maker Inc
Pages 562
Release 1987
Genre Cooking
ISBN 0025668609

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The most comprehensive book available on sausage making and meat curing.

Sausage Making

Sausage Making
Title Sausage Making PDF eBook
Author Ryan Farr
Publisher Chronicle Books
Pages 210
Release 2014-05-13
Genre Cooking
ISBN 1452101795

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From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal

Bruce Aidells' Complete Sausage Book

Bruce Aidells' Complete Sausage Book
Title Bruce Aidells' Complete Sausage Book PDF eBook
Author Bruce Aidells
Publisher Ten Speed Press
Pages 337
Release 2000-09-01
Genre Cooking
ISBN 1580081592

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Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.