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EUR 2,47
In U.S.A.
Descrizione libro Condizione: New. Codice articolo 9656017-n
Descrizione libro Condizione: New. New! This book is in the same immaculate condition as when it was published. Codice articolo 353-0982426739-new
Descrizione libro Condizione: New. Buy with confidence! Book is in new, never-used condition. Codice articolo bk0982426739xvz189zvxnew
Descrizione libro Paperback or Softback. Condizione: New. Home Production of Quality Meats and Sausages 2.06. Book. Codice articolo BBS-9780982426739
Descrizione libro Condizione: New. Codice articolo I-9780982426739
Descrizione libro Paperback. Condizione: new. New. Fast Shipping and good customer service. Codice articolo Holz_New_0982426739
Descrizione libro Paperback. Condizione: New. Brand New! This item is printed on demand. Codice articolo 0982426739
Descrizione libro PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice articolo L0-9780982426739
Descrizione libro Paperback. Condizione: new. Paperback. Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more. To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker." Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more. To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker." Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780982426739
Descrizione libro Softcover. Condizione: New. Special order direct from the distributor. Codice articolo ING9780982426739