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Home Sausage Making, 4th Edition: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

by Charles G. Reavis
Save 45% Save 45%
Current price ₹1,379.00
Original price ₹2,530.00
Original price ₹2,530.00
Original price ₹2,530.00
(-45%)
₹1,379.00
Current price ₹1,379.00

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Book cover type: Paperback
  • ISBN13: 9781612128696
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Storey Publishing
  • Publisher Imprint: Storey Publishing
  • Publication Date:
  • Pages: 376
  • Original Price: GBP 20.0
  • Language: English
  • Edition: N/A
  • Item Weight: 1021 grams
  • BISAC Subject(s): Specific Ingredients / Meat, Food Science / General, and Methods / Canning & Preserving

From the Back Cover
Stuffed with Deliciousness

Discover the world of flavor possibilities when you make sausage at home - from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage.

Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beef, poultry, pork, wild game, seafood, and even vegetarian sausages.

100 additional sausage-based recipes serve up diverse dishes for every meal of the day!

Battaglia, Evelyn: - Evelyn Battaglia has completely updated Home Sausage Making for the 4th Edition, along with Mary Reilly. Battaglia was Executive Editor of Cookbooks and Special Interest Publications at Martha Stewart Omnimedia and Deputy Editor of Everyday Food for many years. She has a Professional Culinary Degree from the International Culinary Institute, and currently is a freelance writer for national magazines and books. She lives in Berkshire County, Massachusetts.

Reavis, Charles G.: - The late Charles G. Reavis authored the original edition of Home Sausage Making, published in 1981. He was a chef and writer, and an English teacher in Endwell, New York.

Reilly, Mary: - Mary Reilly, along with Evelyn Battaglia, has updated Home Sausage Making for the 4th Edition. For many years, Reilly ran her own catering business, The Savory Kitchen, and was chef/owner of Enzo Restaurant and Bar in Newburyport, Massachusetts. Reilly is now the executive chef at Westfield State University and publisher of Edible Pioneer Valley in western Massachusetts.

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