Sausage Making: The Definitive Guide with Recipes

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Synopsis
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
Copyright:
2014

Book Details

Book Quality:
Publisher Quality
Book Size:
404 Pages
ISBN-13:
9781452101798
Related ISBNs:
9781452101781
Publisher:
Chronicle Books LLC
Date of Addition:
Copyrighted By:
Jessica Battilana, Ryan Farr, Ed Anderson
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Reference, Cooking, Food and Wine
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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