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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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6,84 USD
Environ5,88 EUR
État :
Bon état
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... En savoir plusà propos de l'état
En rupture de stock2 vendus
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Lieu où se trouve l'objet : Aurora, Illinois, États-Unis
Délai de livraison :
Estimé entre le jeu. 30 oct. et le mar. 4 nov. à 94104
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Numéro de l'objet eBay :146769702947
Dernière mise à jour le 07 oct. 2025 09:31:54 CEST. Afficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Bon état
Livre ayant déjà été lu, mais qui est toujours en bon état. La couverture présente des dommages mineurs, comme des éraflures, mais n'est ni trouée ni déchirée. Pour les couvertures rigides, la jaquette n'est pas nécessairement incluse. La reliure présente des marques d'usure mineures. La majorité des pages sont intactes. Pliures et déchirures mineures. Soulignement de texte mineur au crayon. Aucun surlignement de texte. Aucune note dans les marges. Aucune page manquante. Consulter l'annonce du vendeur pour avoir plus de détails et voir la description des défauts. Afficher toutes les définitions des étatsla page s'ouvre dans une nouvelle fenêtre ou un nouvel onglet
Commentaires du vendeur
“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

À propos de ce produit

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
Topic
General, Specific Ingredients / Meat, Methods / Special Appliances, Methods / Canning & Preserving
Publication Year
2017
Illustrator
Yes
Genre
Cooking
Author
Evelyn Battaglia, Charles G. Reavis
Format
Trade Paperback

Dimensions

Item Height
0.9 in
Item Weight
34.1 Oz
Item Length
9 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
LCCN
2017-011747
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 Edition
23
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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Moyenne pour les 12 derniers mois
Description exacte
4.9
Frais de livraison raisonnables
5.0
Livraison rapide
5.0
Communication
4.9

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    Unfortunately I received a damaged book, the item and the package both were damaged and it was clearly evident its appearance that it happened during transit. The seller was very understanding and gave me a full refund for the damaged book, though it was no fault of their own. Other than the damage, the book was as described, the quality and condition aside from the damaged spot was like new. The cost of the book was reasonable. I would definitely purchase from the seller again.
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    Arrived on time. Packaging was lacking, product damaged in two places during shipping due to inadequate padding within the packaging. I can live with it seeing as I don't want to hunt down and pay for another copy... Item was as described minus the damage to the spine of the book in one place from the thin plastic wrapping not providing any rigidity or padding. This is the first time I have encountered this problem with this Fantastic seller. Excellent value. Thank you
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