{"product_id":"sausage-making-the-definitive-guide-with-recipes-hardcover","title":"Sausage Making: The Definitive Guide with Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRyan Farr\u003c\/b\u003e (Author), \u003cb\u003eJessica Battilana\u003c\/b\u003e (With), \u003cb\u003eEd Anderson\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eBy the author of Whole Beast Butchery\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith 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. \u003ci\u003eSausage Making\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRyan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in \u003ci\u003eMartha Stewart Living\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, and \u003ci\u003eSaveur\u003c\/i\u003e, among others. She lives in San Francisco. \u003cp\u003e\u003c\/p\u003eEd Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 13, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47214986625273,"sku":"9781452101781","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/ckh2NHIrTWZhYWpySlVFdUkyb0lHZz09.webp?v=1768116635","url":"https:\/\/bookscloud.io\/products\/sausage-making-the-definitive-guide-with-recipes-hardcover","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}