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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 : 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 : pages
Book Rating : 4.:/5 (651 download)
Download or read book Sausage and Small Goods Production written by Frank Gerrard and published by . This book was released on 1930 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : Frank Gerrard
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.:/5 (56 download)
Download or read book Sausage and Small Goods Production, Etc 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 : 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 : pages
Book Rating : 4.:/5 (877 download)
Download or read book Small Goods Production. A Practical Handbook on the Manufacture of Sausages and Other Meat Products written by Frank Gerrard and published by . This book was released on 1943 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : British Museum. Department of Printed Books
Publisher :
ISBN 13 :
Total Pages : 514 pages
Book Rating : 4.3/5 ( download)
Download or read book General Catalogue of Printed Books written by British Museum. Department of Printed Books and published by . This book was released on 1963 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : British Museum. Dept. of Printed Books
Publisher :
ISBN 13 :
Total Pages : 496 pages
Book Rating : 4.3/5 (91 download)
Download or read book General Catalogue of Printed Books written by British Museum. Dept. of Printed Books and published by . This book was released on 1961 with total page 496 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 : British Museum. Dept. of Printed Books
Publisher :
ISBN 13 :
Total Pages : 1294 pages
Book Rating : 4.0/5 ( download)
Download or read book General Catalogue of Printed Books to 1955 written by British Museum. Dept. of Printed Books and published by . This book was released on 1967 with total page 1294 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 : 154 pages
Book Rating : 4.:/5 (155 download)
Download or read book Small goods production 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 : 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 : Henry B. Heath
Publisher : Springer Science & Business Media
ISBN 13 : 9780870553707
Total Pages : 896 pages
Book Rating : 4.5/5 (537 download)
Download or read book Source Book of Flavors written by Henry B. Heath and published by Springer Science & Business Media. This book was released on 1981-09-15 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; and toxicology and consumer safety. Available data are provided on: natural flavoring materials (e.g., alliaceous and fruit flavors, herbs, spices, essential oils); 325 plant materials, principal essential oils, and organic chemicals used in flavorings; synthetic flavors; aromatics; GRAS flavorings; and 350 flavor formulations. A bibliography on flavoring materials which occur naturally or as a result of processing is included. The legalized exemption of certain food additives (including flavoring additives) from US tolerance requirements is highlighted separately. Over 3000 literaturereferences are provided throughout the material. (wz).
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
