{"product_id":"home-sausage-making-4th-edition-from-fresh-and-cooked-to-smoked-dried-and-cured-100-specialty-recipes-hardcover","title":"Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes - Hardcover","description":"\u003cp\u003eby \u003cb\u003eCharles G. Reavis\u003c\/b\u003e (Author), \u003cb\u003eEvelyn Battaglia\u003c\/b\u003e (Author), \u003cb\u003eMary Reilly\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eHome Sausage Making\u003c\/i\u003e is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there's something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eStuffed with Deliciousness \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Discover the world of flavor possibilities when you make sausage at home - from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage. \u003cp\u003e\u003c\/p\u003e Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages. \u003cp\u003e\u003c\/p\u003e 100 additional sausage-based recipes serve up diverse dishes for every meal of the day!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEvelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of \u003ci\u003eEveryday Food, \u003c\/i\u003eand Mary Reilly, executive chef at Westfield State College and publisher of\u003ci\u003e Edible Pioneer Valley, \u003c\/i\u003eare the visionaries behind the completely revised 4th edition of \u003ci\u003eHome Sausage Making\u003c\/i\u003e. The original edition, authored by Charles G. Reavis, was published in 1981.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 376\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.1 x 8.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 22, 2017\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42166524870791,"sku":"9781612129853","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/caf038e30840b7e83457e5d236d28155.webp?v=1733321380","url":"https:\/\/booksby.splitshops.com\/products\/home-sausage-making-4th-edition-from-fresh-and-cooked-to-smoked-dried-and-cured-100-specialty-recipes-hardcover","provider":"Books by splitShops","version":"1.0","type":"link"}