by
Ford, Peter.
Call Number
DVD 641.66 SAU
Publication Date
2012
Summary
"Renowned Chef Peter Ford honed his skills in Melbourne's top restaurants and travelled the world absorbing the culinary delights of different cultures. Using his wealth of experience, Peter established Peter Ford Catering in regional Victoria in 2000. With an infectious enthusiasm and passion for fine regional food Peter unravels s the mystery of sausages making. He shows how you can make great tasting sausages in the convenience of your own kitchen. This DVD takes you through the process of making delicious fresh sausages from equipment, meat, cutting up, grinding, spicing, pressing and tying up. Sausage making is an effective way to utilise all cuts of meats and is a great way of controlling what you eat. Discover the pleasure and satisfaction in making your own healthy and tasty sausages"--Container.
Format:
Video disc
Relevance:
0.0818
by
Farr, Ryan.
Call Number
641.36
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0750
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by
Reynaud, Stéphane.
Call Number
641.84
Publication Date
2015
Summary
How to dress your dog with style.
Format:
Electronic Resources
Relevance:
0.0674
by
Kutas, Rytek
Call Number
ARC 641.66 KUT
Publication Date
1984
Format:
Books
Relevance:
0.0600
by
Fletcher, Nichola, 1951-
Call Number
641.36 FLE
Publication Date
2012
Summary
A beautiful guide celebrating the humble sausage Sausage is a country-by-country guide to the best fresh and cured sausages in the world. All about the much-loved banger, over 330 different varieties are pictured with information on flavour, where to buy and where they originate from helping you seek out the best charcuterie.
Format:
Books
Relevance:
0.0565
by
Reinhard, Tonia, author.
Call Number
641.66 REI
Publication Date
2016
Summary
There are techniques and secrets to learning how to make sausages 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.
Format:
Books
Relevance:
0.0455
by
Schaal, Erich, 1941-
Call Number
ARC 641.66 SCH
Publication Date
1989
Format:
Books
Relevance:
0.0455
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