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San Francisco butcher Ryan Farr has now come out with one of the most comprehensive sausage making books we have read to date
South Africa
Lamb begins with a brief introduction on the equipment required and how to source the best ingredients
Following from the success of Bangers to Bacon
In The Charcuterie Salami Making San Francisco butcher Ryan FarrTaylor Boetticher & Toponia Miller Toponia and Boetticher have devoted their lives to mastering the art of Charcuterie and now its time to share their knowledge and passion in this brilliant sausage making manifesto. There are clear, fully illustrated, step by step instructions that will help you link, loop and smoke your own Kolbasz or hot links. Terrines, pates, and accoutrements are also on the menu and provide for a well rounded guide for all that
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