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Sausage Making: The Definitive Guide with Recipes - Hardcover - VERY GOOD
US $10,08
Ca.CHF 8,13
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Standort: Montgomery, Illinois, USA
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eBay-Artikelnr.:256985488113
Artikelmerkmale
- Artikelzustand
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9781452101781
Über dieses Produkt
Product Identifiers
Publisher
Chronicle Books
ISBN-10
1452101787
ISBN-13
9781452101781
eBay Product ID (ePID)
171789422
Product Key Features
Book Title
Sausage Making : the Definitive Guide with Recipes
Number of Pages
224 Pages
Language
English
Publication Year
2014
Topic
Specific Ingredients / Meat
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
34.9 Oz
Item Length
10.2 in
Item Width
8.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-026813
Dewey Edition
23
Reviews
"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 -- -, "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, "What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook, "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. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group, "Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku, "Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku -- -, "What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook -- -, "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. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group -- -
Photographed by
Anderson, Ed
Dewey Decimal
641.36
Synopsis
By the author of "Whole Beast Butchery" 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 50 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., With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavoured, 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 bestever 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-colour technique photos, and 50 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.
LC Classification Number
TS1974.S3F37 2014
As told to
Battilana, Jessica
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SecondSalecom
98,3% positive Bewertungen•32.8 Mio. Artikel verkauft
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Verkäuferbewertungen (7'774'762)
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Alle Artikel (7'774'762)
- e***o (133)- Bewertung vom Käufer.Letzter MonatBestätigter Kaufquick ship, book was as described and the condition per the listing. Very happy with this seller.
- e***r (3945)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThank you.
- w***h (11)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGood condition. Prompt delivery
- i***g- Bewertung vom Käufer.Letzter MonatBestätigter KaufFast shipping, good price, thanks.