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Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and...

by Reavis, Charles G.; Battaglia, Evelyn | PB | Good
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US $6.84
ApproximatelyRM 28.89
Condition:
Good
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
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eBay item number:146769702947
Last updated on Oct 07, 2025 15:31:54 MYTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See all condition definitionsopens in a new window or tab
Seller Notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Paperback
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
9781612128696
Category

About this product

Product Identifiers

Publisher
Storey Publishing
ISBN-10
1612128696
ISBN-13
9781612128696
eBay Product ID (ePID)
234507517

Product Key Features

Edition
4
Book Title
Home Sausage Making, 4th Edition : From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Number of Pages
376 Pages
Language
English
Publication Year
2017
Topic
General, Specific Ingredients / Meat, Methods / Special Appliances, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking
Author
Evelyn Battaglia, Charles G. Reavis
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
34.1 Oz
Item Length
8.9 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
LCCN
2017-011747
Dewey Edition
23
Reviews
"[Author Evelyn] Battaglia [has] retained the meat bible's basics - breakfast patties, kielbasa, salami - and added dozens of sexier options, such as venison-and-lamb cevapi." -- Modern Farmer "Nothing compares to the self-satisfaction of making one's own encased meats at home. This book leaves out no one, even providing vegetarian options, including bean- and tofu-based meatless sausages." -- Booklist "Learn how to control your ingredients, carefully select quality meat, understand the differences between fresh and dry sausages, and even how to pair sausages with the perfect beer." -- Kari Underly, James Beard-nominated author of The Art of Beef Cutting "Is making sausage at home worth it? Can you make something better than what you'd buy at the store? Is the process accessible for home cooks? This gorgeous, must-have manual answers these questions with every recipe, photo, and story: Yes, Yes, YES!" -- Alana Chernila, author of The Homemade Kitchen
Dewey Decimal
641.66
Table Of Content
Preface to the 4th Edition Part One: The Basics Chapter 1: Sausage 101 Chapter 2: Essential Techniques Part Two: The Sausages Chapter 3: Pork Sausages Chapter 4: Beef, Lamb, and Veal Sausages Chapter 5: Combination Sausages Chapter 6: Game Sausages Chapter 7: Poultry Sausages Chapter 8: Seafood Sausages Chapter 9: Vegetarian Sausages Part Three: Cooking with Sausage Chapter 10: Sausage for Breakfast or Brunch Chapter 11: Sausage Starters Chapter 12: Sausage for Lunch or Dinner Metric Equivalents and Conversions Spice Weights and Measures Resources Acknowledgments Index
Synopsis
Home Sausage Making 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., This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages -- plus 100 recipes for cooking with sausage.
LC Classification Number
TX749.R4 2017

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