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Sausage Making : The Definitive Guide with Recipes - Ryan Farr

Sausage Making

The Definitive Guide with Recipes

By: Ryan Farr


Published: 1st May 2014
In Stock. Ships in 1-2 business days from Australia
RRP $59.99
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Published: 13th May 2014
Format: ePUB
RRP $36.29

A complete sausage-making manual from meat mastermind Ryan Farr, with more than 100 how-to pictures. Detailed descriptions of the process provide accessible and authoritative information for all levels of cooks. DIY cooks, weekend warriors and meat lovers will learn the secrets behind Farr's acclaimed 4505 hot dogs, as well as all sorts of other handmade sausages (cased and uncased). Includes the basics of sausage making for all styles, detailed process how-to's, plus 10 master recipes and 45 recipes for your own handmade sausage and fixings.

About the Author

Ryan Farr is chef, butcher and founder of 4505 Meats, who has been a leader in the American butchery revival. He is a self-taught butcher and an irrepressible entrepreneur. He sells his patented chicarrones, artisan sausages and artisan meats at the San Francisco Ferry Plaza Farmers Market, at his Mission District butcher shop, in gourmet markets throughout California (and soon, nationwide), and online. He also teaches sellout butchery classes.

"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. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group

ISBN: 9781452101781
ISBN-10: 1452101787
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 1st May 2014
Country of Publication: US
Dimensions (cm): 26.1 x 20.4  x 3.18
Weight (kg): 1.0
Edition Number: 1