博客來This completely revised and updated 4th edition of the best-selling Home Sausage Making (978-1-58017-471-8; 170,000 copies in print) features full-color photography, step-by-step instructions for a wide range of techniques (including updated sections on dry curing, smoking, and fermenting), and 100 recipes (40 all-new) for pork, beef, lamb, veal, wild game, poultry, seafood, as well as vegetarian sausages. Profiles of 20 contemporary chacuteries and sausage makers and 100 aditional recipes (80 new) for cooking with sausage are included.
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Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes的圖書 |
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Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes 作者：Charles G./Battaglia,Evelyn/Reilly,Mary(CON)/Keller+Keller(PHT),Reavis 出版社：Storey Books 出版日期：2017-08-22 語言：英文 規格：平裝 / 20.3 x 22.9 x 1.9 cm / 普通級 |
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圖書名稱：Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
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