Home Sausage Making, 4th Edition

Name: Home Sausage Making, 4th Edition
Brand: Hachette Aotearoa New Zealand
SKU: 9781612128696
Price: 49.99 NZD
Availability: InStock

From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

By Charles G. Reavis and Evelyn Battaglia

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3.89

( 38 ratings, 9 reviews)

Summary

Home Sausage Making, 4th Edition by Charles G. Reavis and Evelyn Battaglia is a comprehensive guide to crafting your own sausages at home. This edition includes over 100 recipes, along with detailed instructions on equipment and techniques. It provides a deep dive into seasoning, curing, and smoking, making it perfect for beginners and experts alike seeking to enhance their culinary skills in crafting delicious sausages.
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Format: Paperback / softback

$49⁹⁹

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Home Sausage Making, 4th Edition

$49⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're passionate about crafting delicious sausages at home, eager to explore traditional and gourmet recipes, and keen on understanding the art and science behind sausage making. This edition offers detailed guidance and mouth-watering recipes, appealing to both novice cooks and seasoned food enthusiasts looking to expand their culinary repertoire.

Home Sausage Making, 4th Edition

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.

The classic book on Home Sausage Making has got a complete facelift and update with the addition of full colour photography throughout, updated sections on equipment and techniques, updated best safety practices and 40 new (100 total) sausage recipes plus 80 new (100 total) recipes for cooking with sausage.

Description

Home Sausage Making is the most comprehensive go-to reference on the subject, and the re-designed fourth edition is better than ever, featuring 60 percent new and updated recipes. It includes the most current guidelines for popular charcuterie techniques such as dry curing and smoking.

Step-by-step photos make the process accessible for cooks of all levels. The 100 recipes range from breakfast sausage to global favourites 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.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Home Sausage Making, 4th Edition by Charles G. Reavis and Evelyn Battaglia is celebrated for retaining classic sausage recipes while introducing innovative options like venison-and-lamb cevapi. The book appeals to both traditionalists and modernists by including vegetarian alternatives. It provides comprehensive guidance on ingredient selection and sausage types, enhancing the home sausage-making experience. The book is praised for making the process accessible and rewarding for home cooks, supported by engaging recipes, photos, and stories.

Book Details

INFORMATION

ISBN: 9781612128696

Publisher: Workman Publishing

Format: Paperback / softback

Date Published: 22 August 2017

Country: United States

Imprint: Storey Publishing LLC

Illustration: Full-color; photographs and il

Contributors:

Contributions by Mary Reilly

Audience: General / adult

DIMENSIONS

Spine width: 20.0mm

Width: 202.0mm

Height: 226.0mm

Weight: 960g

Pages: 376

Collections

Charles G. Reavis Cook Books & Recipes Cooking & Food Evelyn Battaglia Non-Fiction

About the Author

Evelyn Battaglia, former executive editor of cookbooks and special interest publications at Martha Stewart Omnimedia and deputy editor of Everyday Food, and Mary Reilly, executive chef at Westfield State College and publisher of Edible Pioneer Valley, are the visionaries behind the completely revised 4th edition of Home Sausage Making. The original edition, authored by Charles G. Reavis, was published in 1981.