Status
Available
Call number
Genres
Collections
Publication
The Sausage Maker, Inc. (1984), Edition: Fourth, 503 pages
Description
"One of the most definitive manuals on sausage making in the English language." - Craig Claiborne Curing and smoking meat using natural and synthetic casings Selecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains wide variety of recipes and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.
Subjects
Language
Original language
English
Physical description
503 p.; 6.5 x 2 inches
ISBN
0025668609 / 9780025668607
UPC
015913712001