A01=Ryan Farr
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Author_Ryan Farr
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Category1=Non-Fiction
Category=WBTB
COP=United States
Delivery_Pre-order
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eq_nobargain
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Language_English
PA=Temporarily unavailable
Price_€20 to €50
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softlaunch
Product details
- ISBN 9781452101781
- Weight: 1000g
- Dimensions: 209 x 261mm
- Publication Date: 01 May 2014
- Publisher: Chronicle Books
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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By the author of Whole Beast Butchery"
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts."
Ryan Farr is chef, butcher and founder of 4505 Meats, who has been a leader in the American butchery revival. He is a self-taught butcher and an irrepressible entrepreneur. He sells his patented chicarrones, artisan sausages and artisan meats at the San Francisco Ferry Plaza Farmers Market, at his Mission District butcher shop, in gourmet markets throughout California (and soon, nationwide), and online. He also teaches sellout butchery classes.
