Butchery & Sausage-Making for Dummies by Tia Harrison

£14.99
Available
Product Ref. (e.g. ISBN, SKU)
9781118374948
Published:
16 Apr 2013
Format:
Paperback
Number of pages:
384 pages
Dimensions:
226.1x182.9x17.8mm
Weight:
0.476kgs
Author:
With interest in a back-to-basics approach to food on the rise, more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, this book offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb and goats. The book also explores sausage-making, with tips and recipes, and looks at preserving meat through curing and smoking.
Discover how to butcher your own meat and make homemade sausage

With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages.

With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking.

Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession

Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.

About the Author: Tia Harrison is co-founder of The Butcher's Guild, executive chef and co-owner of Sociale Restaurant, and co-owner of Avedano's Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, and reviving the dying art of butchering by hand in addition to supporting small farms and sustainable food systems.

More Information
Number of pages 384

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