- 404 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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
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Information
Topic
ArtSubtopic
Culinary ArtsTable of contents
- Cover
- Title
- Dedication
- Copyright
- Contents
- Acknowledgements
- Introduction
- A Sausage Primer
- Chapter 1 Meat, Salt, Fat, and Technique
- Chapter 2 Coarse Sausage
- Chapter 3 Firm Sausage
- Chapter 4 Soft Sausage
- Chapter 5 Smooth Sausage
- Chapter 6 Combination Sausage
- Chapter 7 Condiments, Biscuits, and Buns
- Resources
- Index
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Yes, you can access Sausage Making by Ryan Farr,Jessica Battilana in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over 1.5 million books available in our catalogue for you to explore.