Add just the right amount of sweet, spice, and smoke to your life with mouthwatering sausages made in your own kitchen. This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.
Topics: Food Preservation, Animals, Cookbooks, and Informative
Published: Storey Publishing an imprint of Workman eBooks on Jan 9, 1987
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I haven't made my own cheese. Yet. But as a cheese-eater and a part-time cheesemonger, this book has really helped my understanding of cheese. Each chapter opens with an overview which details scientific and historic details for a particular type of cheese. This book is excellent at explaining how cheese is made. A warning to people who long to jump right in, most of the recipes require specific cultures, bacterias, rennets or starters ... you won't be able to make them with what you have on hand.more
This is THE book on home cheese making. I've looked around for others, but most of them are outdated and require large amounts of milk. Mentioned in "Animal, Vegetable, Miracle."more
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