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:
0.0909
by
Farr, Ryan.
Call Number
641.36
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0833
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by
Harrison, Tia.
Call Number
664.902
Publication Date
2013
Summary
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, h
Format:
Electronic Resources
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0.0774
by
Sandler, Nick.
Call Number
641.66 SAN
Publication Date
2010
Summary
The world is in love with the sausage: from the Chinese lap cheong, to Germany's 1200 varieties of Wurst, almost every country has its own variation. This title taps into this universal passion for sausages, but is much more than a geographical and historical romp through the world of sausage. The authors show you how to make delectable examples at home, and provide over 80 sausage-based recipes.
Format:
Books
Relevance:
0.0601
by
Peery, Susan Mahnke.
Call Number
641.36 PEE
Publication Date
2003
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0642/2002015780-d.html
Relevance:
0.0578
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:
0.0505
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