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Complete Art and Science of Sausage Making
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Artikel-Nr:
9780778805359
Veröffentl:
2016
Erscheinungsdatum:
01.07.2016
Seiten:
272
Autor:
Tonia Reinhard
Gewicht:
574 g
Format:
256x183x16 mm
Sprache:
Englisch
Beschreibung:
Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and has authored several publications ranging from technical papers to articles for dietitians, health practitioners and consumers. She is the author of the bestseller Superjuicing and Superfoods.
Includes 150 recipes for making sausages in the home kitchen, with the best techniques from all over the world. Features classics such as chorizo, frankfurters, salami, liverwurst and breakfast sausage, with dishes including all kinds of meats, as well as vegan and vegetarian recipes.