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Home Production of Quality Meats and Sausages
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Home Production of Quality Meats and Sausages bridges the gap that exists between technical textbooks and the requirements of the typical hobbyist. The book covers making brines, smoking meats and sausages, U.S. Standards, meat safety, creating your own recipes and much more…
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- Price : $26.95
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Meat Smoking And Smokehouse Design
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A complete guide to curing and smoking meat, sausages, fish and poultry. Full of practical tips, the book offers a wealth of information for beginners and professionals alike.
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- Price : $14.95
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Polish Sausages, Authentic Recipes And Instructions
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Most books on sausage making are filled with unknown quality recipes, this book is different, it contains carefully compiled government recipes that were used by Polish meat plant between 1950-1990.
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- Price : $14.95
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The Art and Science of Cooking
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This is the second and enlarged edition of the 1878 classic “The Art and Science of Cooking” which was printed in 1879. This treasure chest of 689 wonderful and tried recipes includes full and explicit instructions that cannot fail to please the very seasoned or beginner cooks.
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- Price : $15.95
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The Art of Making Fermented Sausages
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The art and secrets of making fermented sausages revealed. The book explains how to make these sausages safely at home, regardless of the climate and outside conditions.
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- Price : $14.95
