Download Sausage Making: The Definitive Guide with Recipes, by Ryan Farr Jessica Battilana
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Sausage Making: The Definitive Guide with Recipes, by Ryan Farr Jessica Battilana
Download Sausage Making: The Definitive Guide with Recipes, by Ryan Farr Jessica Battilana
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Review
"What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook"You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group"It's great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care - here's a book to set that right." -- Tim Wilson, owner of The Ginger Pig, London, UK"Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku
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About the Author
Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco.Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
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Product details
Hardcover: 224 pages
Publisher: Chronicle Books (May 13, 2014)
Language: English
ISBN-10: 9781452101781
ISBN-13: 978-1452101781
ASIN: 1452101787
Product Dimensions:
8.2 x 1 x 10.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
107 customer reviews
Amazon Best Sellers Rank:
#25,388 in Books (See Top 100 in Books)
This book is a great intro to the basics of sausage making. It has some very solid recipes and practical advice for a home chef. If your looking for a book with an extensive recipes, this is not it. It does have master ratios to help you follow some guide lines for your own creations. It has some great photography and a key to show you what the sausages are on the cover. The printing on this first edition seemed a little wonky as well. The cover was cupped on both side.For the price its a great addition if you collect cook books.Another books i would recommend reading is Charcuterie or Home Production of Quality Meats and Sausages.
This book got me started with sausage making, but it's also taking me to more advanced techniques. I love how it discusses the process in detail, so I know what I'm doing. It lists all quantities in volume measures (like tablespoons) and weight (grams). My only advice - get a good kitchen scale and weigh all the spices for a much more consistent result. Also, when I switched to buying whole spices from the local co-op and grinding myself in a mortar and pestle, the flavor became even better.
I love this book. Over the last few years I've smoked sausage 3 times, each time I was disappointed. After reading a lot of Marianski's Home Production of Quality Meats and Sausages, I was still disappointed. That book is a great one as well, but it's better as a reference or guide for advanced projects, whereas this one has a very detailed yet concise template about how to make sausage. After being frustrated for years, my sausage turned out great--this book wasn't some magic solution, I had been buying better equipment over time, and the little practice did help, but after having a lot of texture problems and googling how to fix them, I stumbled upon this book. The template was very easy to understand and use, even easy enough that I could synthesize the methods with those of Marianski and make some of my own decisions. Success is inspirational, and this book helped me succeed, I look forward to making a lot more sausage, including some of the beautiful recipes in this book. I think someone that wants to learn to produce smoked sausage in particular, should make cooked smoked sausage a few times with templates in this book, then get the Marianski book and learn the ins and outs of smoking, temps, and curing... and if you're really cool, building a smokehouse.
This book is filled with recipes and techniques that work! I have used this book for over a year and made at least half the recipes enclosed. As someone who had never made sausage before, it was super easy to understand the techniques and methodology explained. Over time, my technique and skill level has increased, as well as my collection of recipes and books. However, this is the book I always come back to. I get constant raves from every recipe I have made from friends and family.
I like this book a lot. My mom gave me a meat grinder with sausage attachments and I started making sausage immediately. The only thing I didn't have was an idea of what to use, ratios of meat to fat, etc. This book goes into all of that, and has some great looking recipes I'm dying to try. Sausage making is fun for my whole family. There are some great techniques in this book for making great sausage.
this was my first book on sausage making, it probably should have been 3rd. it gives good description on making sausage but the recipes are a little advanced for me. using a cure of pig skin is a little advanced for me at this time. I got "an idiot's guide for sausage making" out of the library and that seems to be my speed for now. I am looking forward to using the recipes in Mr Farrs book as they look delicious but it won't bee for a few months
The conversion charts save a ton of time, having everything done by weight and step by step instruction make it easy. My first time around I went with the simple chorizo and was very successful at the outcome.
Very basic information regarding sausage making. Was expecting some good recipes for different types of sausage to have made this book worth buying. Some strange recipes to say the least and not one that I am interested in making. Just wasted my money.
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