Sausage Making: The Definitive Guide With Recipes Book By Ryan Farr - H/c - New

US $34.99

Houston, Texas, United States
Jun 2nd

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Sausage Making: The Definitive Guide with Recipes 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 50 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. Review Quotes: "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 Review Quotes: "What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook Review Quotes: "Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku Review Quotes: "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. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group 10.1" L x 8.0" W (2.2 lbs) 207 pages. BRAND NEW! HARDCOVER. PLEASE NOTE: THE PHOTO IN THIS AUCTION IS A STOCK PHOTO OF THE BOOK. YOUR BOOK IS BRAND NEW FROM THE PUBLISHER. IT IS NOT A SECOND, RETURNED BOOK, OR A REMAINDER COPY. IT HAS NEVER BEEN READ AND NEVER BEEN SHELVED.

Condition:	New: A brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable). Packaging should be the same as what is found in a retail store, unless the item was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. See the seller's listing for full details. ...	MPN	Does Not Apply
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