Ten Fat Sausages

Ten Fat Sausages PDF Author: Michelle Robinson
Publisher: Penguin
ISBN: 1524793302
Category : Juvenile Fiction
Languages : en
Pages : 19

Book Description
Count along in this hilarious rhyming picture book as ten sizzling sausages attempt a daring escape from the frying pan! But with a kitchen full of dangers, will they make it out alive? Ten fat sausages sizzle in a pan... a place, they realize, where they do not want to be. So they decide to do something daring. Try something new. They're going to make a run for it. Come on a great escape through the kitchen as we follow each sausage on their journey. Will they succeed? Or will the cat, blender, or fan prove their downfall? Hilarious and merciless, this is a story of underdogs who dare to dream of freedom, and find out along the way... it may not be so easy.

Ramsay in 10

Ramsay in 10 PDF Author: Gordon Ramsay
Publisher: Grand Central Publishing
ISBN: 1538707829
Category : Cooking
Languages : en
Pages : 453

Book Description
Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.

The Sausage Book

The Sausage Book PDF Author: Nick Sandler
Publisher: Kyle Books
ISBN: 9781906868345
Category : Cooking
Languages : en
Pages : 0

Book Description
Cooking.

Great Sausage Recipes and Meat Curing

Great Sausage Recipes and Meat Curing PDF Author: Rytek Kutas
Publisher: The Sausage Maker Inc
ISBN: 0025668609
Category : Cooking
Languages : en
Pages : 562

Book Description
The most comprehensive book available on sausage making and meat curing.

The Complete Idiot's Guide to Sausage Making

The Complete Idiot's Guide to Sausage Making PDF Author: Jeanette Hurt
Publisher: Penguin
ISBN: 1101572248
Category : Cooking
Languages : en
Pages : 203

Book Description
Features sixty-five recipes for all meats including game and seafood. Also includes delicious recipes for vegetarian sausages and home-made condiments.

Perfection

Perfection PDF Author: Heston Blumenthal
Publisher: A&C Black
ISBN: 9780747584094
Category : Cooking
Languages : en
Pages : 328

Book Description
Acclaimed restaurateur Heston Blumenthal reinvents kitchen classics, such as Fish and Chips, Bangers and Mash and Spag Bol, in his inimitable way.

Making Healthy Sausages

Making Healthy Sausages PDF Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 0983697302
Category : Cooking
Languages : en
Pages : 331

Book Description
"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.

Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages PDF Author:
Publisher: Bookmagic LLC
ISBN: 0983697361
Category : Cooking
Languages : en
Pages : 702

Book Description
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

London

London PDF Author: Louise Nicholson
Publisher: National Geographic Books
ISBN: 1426208219
Category : London (England)
Languages : en
Pages : 276

Book Description
National Geographic traveller guide to London, England.
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