Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Paperback Author: Susan Mahnke Peery | Language: English | ISBN:
158017471X | Format: PDF, EPUB
Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Epub DownloadPosts about Download The Book Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Epub Download for everyone book with Mediafire Link Download Link
Review
"Reavis shows readers in step-by-step illustrated fashion how to make a variety of classic sausages…a complete guide to sausage preservation along with care and storage advice for the individual varieties included." -Booklist
"The instructions for making the most of the sausage variations are surprisingly simple."
-Publisher's Weekly
From the Back Cover
Healthy Homemade Sausage Sizzling in Your Kitchen!
There is no mistaking that mouthwatering aroma, rich with herbs and spices.
This NEW Revised Edition of Home Sausage Making is a combination how-to manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches, pasta dishes, and many other dinner treats.
Learn the secrets to the world's finest sausage.
-- Complete how-to instructions using equipment already in your kitchen
-- Make over 32 types of sausage, fresh and cured
-- Health facts about sausage
-- Poultry sausage -- NEW chapter
-- Fish sausage -- NEW chapter
-- Over 175 recipes
See all Editorial Reviews
Books with free ebook downloads available Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Epub Download
- Paperback: 283 pages
- Publisher: Storey Publishing LLC; 3 edition (December 7, 2003)
- Language: English
- ISBN-10: 158017471X
- ISBN-13: 978-1580174718
- Product Dimensions: 9 x 7 x 0.7 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
`Home Sausage Making' by Susan Mahnke Peery and Charles G. Reavis is a great small book in its third edition since it was originally published in 1981 by the very small publishing house, Storey, which specializes in culinary titles. Reading this book shows up the dangers to a reviewer in reviewing the very first book one encounters on a specialized subject such as home sausage making. Just three days ago, I reviewed `Bruce Aidells' Complete Sausage Book' by meat and sausage experts Aidells and Denis Kelly, published by cookbook behemoth, 10 Speed Press. Naturally, with Aidells' reputation and my liking the previous two books this pair have done, I gave the book a very complementary review.
Now, I read another book on exactly the same subject and I find an even better book that addresses all of the criticisms I had of the Aidells and Kelly book. Specifically, it makes liberal use of illustrations of both equipment and technique, with the added bonus of being very specific about health hazards and the means for avoiding them, by being clear about cooking, aging, and smoking temperatures. Thankfully, there is enough difference between the two books and they are both inexpensive enough to make it worth your while to own both. If you really need to limit yourself to one, the Aidells / Kelly book is better for the armchair sausage buff, who is more interested in things to do with sausage and with the scoop on what is in the sausage he buys at the deli, megamart, or specialty meat store. Peery / Reavis is better for people who are really interested in actually making sausage, based on the much better illustration of sausage making equipment and technique, and fewer recipes, compared to Aidells / Kelly on what to make with sausage.
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