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Title: The Sausage Making Cookbook by Jerry Predika ISBN: 0-8117-1693-7 Publisher: Stackpole Books Pub. Date: May, 1983 Format: Hardcover Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 3.67 (6 reviews)
Rating: 3
Summary: Too Vague To Be of Value To Beginners
Comment: "The Sausage Making Cookbook" is the first of three sausage making cookbooks I own and it is definitely the least valuable. This book leaves too many questions unanswered if you go beyond the basics of making a fresh sausage. The author recommends processes that directly conflict standard USDA food safety recommendations. I would definitely get better information before I would start smoking or dry curing sausages & meats. Two other books that I own offer more and better beginner's info, how-to's and also good technical data, they are:
1. "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
2. "Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates" by John Kinsella, David T. Harvey.
My first choice is the book by Rytek Kutas. I think "The Sausage Making Cookbook" is best for someone that already knows the basics of making the different types of sausages; fresh, smoked and cooked, semi-dry and dry, as it has a lot of variety in the recipes, I got some good flavor combinations that the other books don't have.
Rating: 3
Summary: Too Vague To Be of Value To Beginners
Comment: "The Sausage Making Cookbook" is the first of three sausage making cookbooks I own and it is definitely the least valuable. This book leaves too many questions unanswered if you go beyond the basics of making a fresh sausage. The author recommends processes that directly conflict standard USDA food safety recommendations. I would definitely get better information before I would start smoking or dry curing sausages & meats. Two other books that I own offer more and better beginner's info, how-to's and also good technical data, they are:
1. "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
2. "Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates" by John Kinsella, David T. Harvey.
My first choice is the book by Rytek Kutas. I think "The Sausage Making Cookbook" is best for someone that already knows the basics of making the different types of sausages; fresh, smoked and cooked, semi-dry and dry, as it has a lot of variety in the recipes, I got some good flavor combinations that the other books don't have.
Rating: 3
Summary: Good starting book
Comment: You will probably end up experimenting , even with all the recipes included. I have been trying to find an incredibly good Mexican chorizo recipe and I am afraid this book didn't give it to me. Though it did have several different versions. I am lucky and can get hog casing locally, but you don't have to have it to make good sausage. I used my Kitchen Aid stand mixer(with sausage stuffer attachment and grinder attachment from Amazon) and it worked like a charm!!! I did notice that fresh sausage is definitely better. Try it sometime!!!
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Title: Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery, Charles G. Reavis ISBN: 158017471X Publisher: Storey Books Pub. Date: January, 2003 List Price(USD): $16.95 |
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Title: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker by Bruce Aidells, Denis Kelly ISBN: 1580081592 Publisher: Ten Speed Press Pub. Date: November, 2000 List Price(USD): $21.95 |
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Title: Sausage by A. D. Livingston ISBN: 1558215263 Publisher: The Lyons Press Pub. Date: 01 April, 1998 List Price(USD): $14.95 |
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Title: Build a Smokehouse by Ed Epstein, X ISBN: 0882662953 Publisher: Storey Books Pub. Date: November, 1997 List Price(USD): $3.95 |
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Title: Making Great Sausage at Home: 30 Savory Links from Around the World - Plus Dozens of Delicious Sausage Dishes by Chris Kobler ISBN: 1579903258 Publisher: Lark Books Pub. Date: 28 March, 2002 List Price(USD): $14.95 |
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