The complete art & science of sausage making : 150 healthy homemade recipes from chorizo to hot dogs
Reinhard, Tonia2016
Books, Manuscripts
COOKING WITH MEAT & GAME. There are techniques and secrets to learning how to make sausages in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken and turkey, to wild game, fish and even vegetarian and vegan sausages.
Main title:
The complete art & science of sausage making : 150 healthy homemade recipes from chorizo to hot dogs / Tonia Reinhard, MS, RD, FAND with Brendan Reinhard & Brent Mitchell.
Imprint:
Toronto, Ontario Robert Rose, 2016.©2016.
Collation:
272 pages, 8 unnumbered pages of plates : colour illustrations ; 26 cm.
Notes:
Includes index.Includes bibliographical references (pages 259-262) and indexes.
Contents:
Machine generated contents note: pt. 1 The Art & Science of Sausages -- ch. 1 A Worldwide Tradition -- ch. 2 Sausage Science -- ch. 3 Sausages in a Healthy Diet -- pt. 2 Sausage-Making Essentials -- ch. 4 The Right Tools for the Job -- ch. 5 Selecting Your Ingredients -- ch. 6 Let's Make Sausages -- ch. 7 Think Food Safety First -- pt. 3 Sensational Sausage Recipes -- Introduction to the Recipes -- The Classics Collection -- Pork Sausages -- Beef Sausages -- Lamb Sausages -- Chicken and Turkey Sausages -- Game and Fish Sausages -- Vegetarian and Vegan Sausages -- pt. 4 Meal Planning Made Easy -- Creating Meal Plans -- Perfect Pairings.
ISBN:
9780778805359
Dewey class:
641.66
Language:
English
Added title:
BRN:
16505
More Information: