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Butchery & sausage-making for dummies / Tia Harrison

By: Material type: TextTextPublication details: New Jersey : Wiley, c2013Description: xxiv, 354 pages : illustrations ; 24 cmISBN:
  • 9781118374948
Subject(s): LOC classification:
  • TS 1962 .H37 2013
Contents:
Time to meet your meat! -- Poultry, rabbit, and lamb butchery -- Pork butchery -- Beef butchery -- Sausage-making and using the whole animal -- The part of tens.
Summary: This book provides information about how to butcher poultry, rabbit, beef, pork, lamb, and goats, make high-quality, preservative-free sausages, and preserve meat through curing and smoking. Tips and recipes for home cooks are also provided.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TS 1962 .H37 2013 (Browse shelf(Opens below)) c.1 Available NULIB000001810

Includes index.

Time to meet your meat! -- Poultry, rabbit, and lamb butchery -- Pork butchery -- Beef butchery -- Sausage-making and using the whole animal -- The part of tens.

This book provides information about how to butcher poultry, rabbit, beef, pork, lamb, and goats, make high-quality, preservative-free sausages, and preserve meat through curing and smoking. Tips and recipes for home cooks are also provided.

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