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Black & White
techniques and history so you’re able to master the art of charcuterie in your own home
Although this title initially lacks colour it makes up for it by providing a vast array of sausage recipes
Since 1956 Freddy Hirsch has been milling and blending quality ingredients from within their world-class facility in Cape Town
this book is best suited for cured meat enthusiasts
The Sausage Book 59kg Black & WhiteNick Sandler & Johnny Acton The Sausage Book provides you with the ultimate sausage experience. It doesnt just demonstrate how to make sausages from scratch but offers an intriguing historical and geographical insight into sausage culture throughout Europe. There are thirty different gourmet sausage varieties to try and over fifty recipes in which to use them. The imagery and straightforward demonstrations certainly provide a good overview for any