Butchery & sausage-making for dummies / Tia Harrison
Material type:
TextPublication details: New Jersey : Wiley, c2013Description: xxiv, 354 pages : illustrations ; 24 cmISBN: - 9781118374948
- TS 1962 .H37 2013
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TS 1962 .H37 2013 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001810 |
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| GC TR 656.7 .Y68 2016 Food photography : from snapshots to great shots / | GC TR 679 .S48 2009 Seven / | GC TS 1955 .M37 2001 Marvellous meat recipes. | GC TS 1962 .H37 2013 Butchery & sausage-making for dummies / | GC TT 870 .O75 2014 Origami master class flowers / | GC TX 652.9 .C66 2007 Comfort food : Recipes to soothe, cheer, reassure and indulge. | GC TX 689.5 .W65 2010 Wok and stir-fry : amazingly tasty…surprisingly simple!. |
Includes index.
Time to meet your meat! -- Poultry, rabbit, and lamb butchery -- Pork butchery -- Beef butchery -- Sausage-making and using the whole animal -- The part of tens.
This book provides information about how to butcher poultry, rabbit, beef, pork, lamb, and goats, make high-quality, preservative-free sausages, and preserve meat through curing and smoking. Tips and recipes for home cooks are also provided.
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