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Author : Frank Gerrard
Publisher :
ISBN 13 : 9780249389487
Total Pages : 245 pages
Book Rating : 4.3/5 (894 download)
Download or read book Sausage and Small Goods Production written by Frank Gerrard and published by . This book was released on 1969 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank R. I. Gerrard
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (651 download)
Download or read book Sausage and Small Goods Production written by Frank R. I. Gerrard and published by . This book was released on 1966 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.3/5 (21 download)
Download or read book Sausage and Small Goods Production written by Frank Gerrard and published by . This book was released on 1976 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (14 download)
Download or read book Sausage and Small Goods Production written by Frank Gerrard and published by . This book was released on 1950 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Monte Burch
Publisher : Simon and Schuster
ISBN 13 : 1626367434
Total Pages : 240 pages
Book Rating : 4.6/5 (263 download)
Download or read book The Complete Guide to Sausage Making written by Monte Burch and published by Simon and Schuster. This book was released on 2011-03-09 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now, with The Complete Guide to Making Sausages, you can impress your family and friends by making all types of sausages in the comfort of your own kitchen. In an easy to follow manner, writer-outdoorsman Monte Burch explains how to make sausages using wild game and store-bought meats like pork, chicken, and beef. Learn to make all sorts of delicious variations, including bratwurst, bologna, pepperoni, salami, liver, and smoked sausages. With his advice, you can perfect and master the art of making sausage at home and be the envy of the neighborhood.
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 188 pages
Book Rating : 4.:/5 (89 download)
Download or read book Small Goods Production written by Frank Gerrard and published by . This book was released on 1946 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ryan Farr
Publisher : Chronicle Books
ISBN 13 : 1452101795
Total Pages : 210 pages
Book Rating : 4.4/5 (521 download)
Download or read book Sausage Making written by Ryan Farr and published by Chronicle Books. This book was released on 2014-05-13 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Rytek Kutas
Publisher : The Sausage Maker Inc
ISBN 13 : 0025668609
Total Pages : 562 pages
Book Rating : 4.0/5 (256 download)
Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (877 download)
Download or read book Sausage and Small Goods Production, Etc written by Frank Gerrard and published by . This book was released on 1948 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : E Essien
Publisher : Woodhead Publishing
ISBN 13 : 1855737167
Total Pages : 104 pages
Book Rating : 4.8/5 (557 download)
Download or read book Sausage Manufacture written by E Essien and published by Woodhead Publishing. This book was released on 2003-08-31 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU Reviews key stages in sausage production and outlines good practice in safety and quality assurance
Author :
Publisher : Bookmagic LLC
ISBN 13 : 0983697361
Total Pages : 702 pages
Book Rating : 4.9/5 (836 download)
Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 245 pages
Book Rating : 4.:/5 (56 download)
Download or read book Sausage and small goods production, etc. (Fifth edition.). written by Frank Gerrard and published by . This book was released on 1969 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bruce Aidells
Publisher : Ten Speed Press
ISBN 13 : 1580081592
Total Pages : 337 pages
Book Rating : 4.5/5 (8 download)
Download or read book Bruce Aidells' Complete Sausage Book written by Bruce Aidells and published by Ten Speed Press. This book was released on 2000-09-01 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (397 download)
Download or read book Sausage and Small Good Production ... written by Frank Gerrard and published by . This book was released on 1942 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 154 pages
Book Rating : 4.:/5 (56 download)
Download or read book Small Goods Production. A Practical Handbook on the Manufacture of Sausages, Etc. (Second Edition.). written by Frank Gerrard and published by . This book was released on 1942 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (56 download)
Download or read book Sausages and Small Goods Production, Etc. (Third Edition.). written by Frank Gerrard and published by . This book was released on 1948 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jerry Predika
Publisher : Rowman & Littlefield
ISBN 13 : 0811767485
Total Pages : 193 pages
Book Rating : 4.8/5 (117 download)
Download or read book The Sausage-Making Cookbook written by Jerry Predika and published by Rowman & Littlefield. This book was released on 2018-02-01 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: 230 sausage-making recipes from around the world, including tips on equipment and techniques.
