000			01355cam a2200253 a 4500
001			vtls003064110
003			MY-SjTCS
005			20200226110704.0
008			070918s2003 maua 001 0 eng d
020			_a9781580174718 (pbk.)
039		9	_a200709181818 _bpushpa _y200709180911 _zmalathy
082	0	4	_a641.66 _bPEE
100	1		_aPeery, Susan Mahnke.
245	1	0	_aHome sausage making : _bhow-to techniques for making and enjoying 100 sausages at the home / _cSusan Mahnke Perry & Charles G. Reavis
250			_a3rd ed.
260			_aMass : _bStorey Publishing, _c2003.
300			_aiv, 283 p. : _bill. ; _c23 cm.
500			_aIncludes index.
505	0		_aPart 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.
650		0	_aCooking (Sausages) _948490
650		0	_aSausages. _926057
700	1		_aReavis, Charles, _d1948-II.
920			_aTCHT : 641974
999			_c70735 _d70735