[PDF.61ro] The Gourmet's Guide to Making Sausage VOL.I (The Gourmet's Guides) (Volume 1)

The Gourmet's Guide to Making Sausage VOL.I (The Gourmet's Guides) (Volume 1)

[PDF.iz87] The Gourmet's Guide to Making Sausage VOL.I (The Gourmet's Guides) (Volume 1)

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 | #6396683 in Books |  2015-05-05 | Original language:English | PDF # 1 |  9.00 x.47 x6.00l,.81 | File type: PDF | 196 pages

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||0 of 0 people found the following review helpful.| Don't buy it|By Andrey Semenov|At first glance I liked that book. Solid basic information, a lot of recipes.
But than I tried to make simple Merguez suasage. It turned out too dry. The reason is simple - no fat in the sausage at all. Sausage without fat? No way! In all my sausage books Mergues DOES contain fat taken from pig or lamb.
So I cannot recommend this book.<

Sausages have been around for a very long time but the sausage types with which we are so familiar today have been developed and refined by craftsmen over the past 3000 years or more. These same craftsmen have passed on the art of making a good sausage from one generation to the next for thousands of years. The word sausage comes from the Latin word salsus which means salt or salted. The Romans were making sausage using salt as a preservative over 2000 years ago. At that...

You can specify the type of files you want, for your device.The Gourmet's Guide to Making Sausage VOL.I (The Gourmet's Guides) (Volume 1)   |  Christopher James Bruce. I was recommended this book by a dear friend of mine.

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