{"product_id":"home-sausage-making-4th-edition-from-fresh-and-cooked-to-smoked-dried-and-cured-100-specialty-recipes-9781612128696","title":"Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes","description":"\u003ci\u003eHome Sausage Making\u003c\/i\u003e is the most comprehensive go-to reference on the subject -- and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there's something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-2813983\"\u003eCharles G. Reavis\u003c\/a\u003e, \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-10850902\"\u003eEvelyn Battaglia\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/22\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 376\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 7.90w x 0.90d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9781612128696\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 1612128696\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB054000\"\u003eSpecific Ingredients | Meat\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-TEC\"\u003eTechnology \u0026amp; Engineering\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-TEC012000\"\u003eFood Science | General\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB015000\"\u003eMethods | Canning \u0026amp; Preserving\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eEvelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of \u003ci\u003eEveryday Food, \u003c\/i\u003eand Mary Reilly, executive chef at Westfield State College and publisher of\u003ci\u003e Edible Pioneer Valley, \u003c\/i\u003eare the visionaries behind the completely revised 4th edition of \u003ci\u003eHome Sausage Making\u003c\/i\u003e. The original edition, authored by Charles G. Reavis, was published in 1981.\u003c\/p\u003e","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":42697144107245,"sku":"9781612128696","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/products\/img_68b780bf-5b18-4615-b0dd-b3b8bb3e42d6.jpg?v=1649885649","url":"https:\/\/sureshotbooks.com\/products\/home-sausage-making-4th-edition-from-fresh-and-cooked-to-smoked-dried-and-cured-100-specialty-recipes-9781612128696","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}