Home Sausage Making, 4th Edition

From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

Home Sausage Making, 4th Edition

By:  Reavis, Charles G.
Battaglia, Evelyn
Reilly, Mary

9781612128696
$34.95 Paperback
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Available
2017/08/22
Storey Publishing, LLC

Limited ***

8.0 X 9.0 in
376 pg



COOKING / Specific Ingredients / Meat
TECHNOLOGY & ENGINEERING / Food Science
COOKING / Methods / Canning & Preserving
This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages — plus 100 recipes for cooking with sausage.
The late Charles G. Reavis authored the original edition of Home Sausage Making, published in 1981. He was a chef and writer, and an English teacher in Endwell, New York.
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Evelyn Battaglia has completely updated Home Sausage Making for the 4th Edition, along with Mary Reilly. Battaglia was Executive Editor of Cookbooks and Special Interest Publications at Martha Stewart Omnimedia and Deputy Editor of Everyday Food for many years. She has a Professional Culinary Degree from the International Culinary Institute, and currently is a freelance writer for national magazines and books. She lives in Berkshire County, Massachusetts. 
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Mary Reilly, along with Evelyn Battaglia, has updated Home Sausage Making for the 4th Edition. For many years, Reilly ran her own catering business, The Savory Kitchen, and was chef/owner of Enzo Restaurant and Bar in Newburyport, Massachusetts. Reilly is now the executive chef at Westfield State University and publisher of Edible Pioneer Valley in western Massachusetts.