The Complete Art and Science of Sausage Making by Tonia Reinhard Ms Rd

The Complete Art and Science of Sausage Making by Tonia Reinhard Ms Rd

There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker.

Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings.

The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages.

Here are some of these tantalizing recipes:

• Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage
• Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage
• There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Thanksgiving Turkey and Athenian Chicken
• The vegetarian and vegan recipes include Malaysian Satay, Sausage de Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra.

Meal planning is easy with complete menus and the perfect pairings for sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.

Tonia Reinhard is a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and has authored several publications ranging from technical papers to articles for dietitians, health practitioners and consumers. She is the author of the bestseller SuperJuicing (ISBN 9781770853072).

SKU	Unavailable
ISBN 13	9780778805359
ISBN 10	0778805352
Title	The Complete Art and Science of Sausage Making
Author	Tonia Reinhard Ms Rd
Condition	Unavailable
Binding Type	Paperback
Publisher	Robert Rose Inc
Year published	2016-07-01
Number of pages	272
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.