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This book is a very good and in depth read that explains not just how to make sausages, but why not to do it the wrong way that may yield an unsafe product. Read morePublished 25 days ago by Me
Great book. Checked it out from our local library twice and decided I needed it. Bought it from Amazon and I am more than happy.Published 1 month ago by Steven W. Horvath
This book explains everything you need to know not only about sausage-making but also about fermenting, smoking, etc etc. You only need to practice and the results will be evident,Published 1 month ago by Jorge Garcia
VERY informative for home or restaurant use. i cook professionally and this is full of good food science and works hard to make you understand the chemistry and function of... Read morePublished 1 month ago by patastrophe02030
This is a great book, the type I keep going back to, for reference. I love the scientific approach Marianski takes... Read morePublished 2 months ago by StorminN
This is an absolutely fantastic reference for anything related to meat curing or sausage making. The thing that makes it so much better than others of its ilk, especially the... Read morePublished 3 months ago by weirdboy