Home sausage making : how-to techniques for making and enjoying 100 sausages at the home / Susan Mahnke Perry & Charles G. Reavis
By: Peery, Susan Mahnke.
Contributor(s): Reavis, Charles.
Publisher: Mass : Storey Publishing, 2003Edition: 3rd ed.Description: iv, 283 p. : ill. ; 23 cm.ISBN: 9781580174718 (pbk.).Subject(s): Cooking (Sausages)
| SausagesDDC classification: 641.66 | Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 2, BayNo 4 |
641.66 PEE (Browse shelf) | 1 | Available | SCAFS,30003,02,GR | 5000035092 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 641.66 MIL 2009 The cook's guide to meat / | 641.66 MIL 2009 The cook's guide to meat / | 641.66 MUE The professional chef's book of charcuterie : | 641.66 PEE Home sausage making : | 641.66 RIC 2008 Meat : | 641.66 SCH How to cook meat / | 641.66 VIL 2011 From the ground up : |
Includes index.
Part 1: The techniques: 1. The story of sausage - 2. Equipment and ingredients - 3. Making and cooking sausage: the essential techniques -- Part 2: The sausages: 4. Pork sausages - 5. Beef, lamb, and veal sausages - 6. Combination sausages - 7. Game sausages - 8. Poultry sausages - 9. Seafood sausages - 10. Vegetarian sausages -- Part 3: Cooking with sausage: 11. Sausage for breakfast or brunch - 12. Sausage starters - 13. Sausage for lunch or dinner -- Appendixes: Metric equivalents and conversion -- Resources -- Acknowledgments -- Index.