It's MY Sausage
| Author | : Alex Willmore |
| Publisher | : Maverick Arts |
| Total Pages | : 21 |
| Release | : 2020-03-03 |
| Genre | : Juvenile Fiction |
| ISBN | : 1848864736 |
There are five cats but just one sausage Which cat will get the yummy, scrummy sausage?
Its My Sausage
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The Sausage Book
| Author | : Richard Gehman |
| Publisher | : |
| Total Pages | : 179 |
| Release | : 1969 |
| Genre | : Cooking (Sausages) |
| ISBN | : 9780137914265 |
"Being a compendium of sausage recipes, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania"--Subtitle.
Bruce Aidells' Complete Sausage Book
| Author | : Bruce Aidells |
| Publisher | : Ten Speed Press |
| Total Pages | : 337 |
| Release | : 2000-09-01 |
| Genre | : Cooking |
| ISBN | : 1580081592 |
Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.
The Sausage Book
| Author | : Nick Sandler |
| Publisher | : Kyle Books |
| Total Pages | : 0 |
| Release | : 2011-11-16 |
| Genre | : Cooking |
| ISBN | : 9781906868345 |
Cooking.
Great Sausage Recipes and Meat Curing
| Author | : Rytek Kutas |
| Publisher | : The Sausage Maker Inc |
| Total Pages | : 562 |
| Release | : 1987 |
| Genre | : Cooking |
| ISBN | : 0025668609 |
The most comprehensive book available on sausage making and meat curing.
Sausage Making
| Author | : Ryan Farr |
| Publisher | : Chronicle Books |
| Total Pages | : 210 |
| Release | : 2014-05-13 |
| Genre | : Cooking |
| ISBN | : 1452101795 |
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Sausage
| Author | : Gary Allen |
| Publisher | : Reaktion Books |
| Total Pages | : 161 |
| Release | : 2015-09-15 |
| Genre | : Cooking |
| ISBN | : 1780235550 |
When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn’t really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille—and its less spicy forerunner, a French saucisson of the same name––and Mexican chorizo all the way to the Italian zampone, Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved—even as it’s scoffed at—throughout human history, and remains a spicy favorite today.
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
| Author | : Philip Hasheider |
| Publisher | : Harvard Common Press |
| Total Pages | : 227 |
| Release | : 2019-10-29 |
| Genre | : Cooking |
| ISBN | : 1558329870 |
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
I Dreamt of Sausage
| Author | : Corinna Borden |
| Publisher | : BalboaPress |
| Total Pages | : 277 |
| Release | : 2011-06-21 |
| Genre | : Biography & Autobiography |
| ISBN | : 1452533997 |
Corinna Borden writes of her tumultuous path toward recovery from Hodgkins disease in I Dreamt of Sausage. Though it is considered one of the most curable cancers, her search was an arduous one. Borden was not there to follow orders. From the moment of diagnosis, Borden invites the reader into her head. Along with her experiences with the Western system of health and healing, I Dreamt of Sausage travels with the author from Ann Arbor, Michigan, to Tijuana, Mexico, as she investigates and experiences alternative forms of cancer treatment. Through her personal journal entries and inner-voice discussions, Borden immerses the reader in the emotional and spiritual challenges of cancer treatment with unflinching honesty. I Dreamt of Sausage is divided into three parts: Body, Mind, and Spirit. Body introduces the patient, her diagnosis, and her experiences with chemotherapy. Mind delves further into Bordens frustrations with traditional cancer treatments and her decision to pursue alternative medical care. Spirit illustrates her newfound ability to witness her thoughts in any medical situation and her broader understanding of health. I Dreamt of Sausage offers a unique perspective on illness. Borden illustrates the transformation an individual can take from being overwhelmed by physical suffering to choosing internal peace. As Borden says, The story is about recognizing the voices in your head and choosing which ones to listen to. Survival behavior relates to ones personality characteristics. Corinnas book shares many of these factors and makes them easy to understand because she is a native who has lived the problem and can share her experience. It is real and practical and useful for those confronting cancer and other problems. Bernie Siegel, MD, author of Faith, Hope & Healing and 365 Prescriptions for the Soul This is a MUST-read for anyone dealing with cancer or involved with anyone who is. What do you do when your life is shattered by a cancer diagnosis? What forms of treatment do you choose? Why did you get cancer in the first place? Follow one womans amazing journey as she shares her innermost thoughts and feelings on her quests for wellness. Carolyn L. Mein, DC, author of Releasing Emotional Patterns with Essential Oils and Different Bodies, Different Diets
Never Mind the Sizzle...Where's the Sausage?
| Author | : David Taylor |
| Publisher | : John Wiley & Sons |
| Total Pages | : 135 |
| Release | : 2010-02-05 |
| Genre | : Business & Economics |
| ISBN | : 1907293949 |
Are you looking for a branding book that's a bit different? You've found it. Never Mind the Sizzle... is an irreverent story packed full of practical tips, tricks and tools that reveal how to cut through the bull and buzzwords of branding, get deep insight into your customers, create a big brand idea, get your boss on board, win the consumer's heart and mind and stand out from the crowd. Join the blog at wheresthesausage.com !
