Additional information
by Jerry Predika (Author)
Getting the hang of making haggis or the knack of preparing knockwurst isn't nearly as tough as is commonly believed. The Sausage-Making Cookbook explains this traditional kitchen craft and shows exactly how to go about it.
Step-by-step instructions help make beginners into masters of the sausage-making art. Tips on equipment and techniques enhancing the 230 recipes make this much more than just a cookbook. The Sausage-Making Cookbook is for the increasing numbers of people who want to provide for themselves.
- Eliminate harmful nitrates and nitrites, artificial preservatives, and stuffers by controlling the raw materials that go into homemade sausage.
- Little investment in equipment and supplies
- Traditional, time-tested methods for preserving meat and an independent way of life
Author Biography
Jerry Predika, well-known contemporary Russian photographer and artist, also excels in the culinary arts. An accomplished cook trained in the customs of his Slavic ancestors, the Santa Cruz, California, resident has gained a reputation preparing his old-world specialty recipes.
