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.
| FindBook |
有 1 項符合
Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes的圖書 |
 |
Home Sausage Making, 4th Edition: 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：精裝 / 21.6 x 24.1 x 2.5 cm / 普通級 |
| 圖書館借閱 |
| 國家圖書館 | 全國圖書書目資訊網 | 國立公共資訊圖書館 | 電子書服務平台 | MetaCat 跨館整合查詢 |
| 臺北市立圖書館 | 新北市立圖書館 | 基隆市公共圖書館 | 桃園市立圖書館 | 新竹縣公共圖書館 |
| 苗栗縣立圖書館 | 臺中市立圖書館 | 彰化縣公共圖書館 | 南投縣文化局 | 雲林縣公共圖書館 |
| 嘉義縣圖書館 | 臺南市立圖書館 | 高雄市立圖書館 | 屏東縣公共圖書館 | 宜蘭縣公共圖書館 |
| 花蓮縣文化局 | 臺東縣文化處 |
|
|
圖書介紹 - 資料來源：博客來 評分：
圖書名稱：Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
|
