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By the author of "Whole Beast Butchery"
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
- Sales Rank: #30552 in Books
- Published on: 2014-05-13
- Released on: 2014-05-13
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 8.25" l, 2.20 pounds
- Binding: Hardcover
- 224 pages
Review
"It's great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care - here's a book to set that right." -- Tim Wilson, owner of The Ginger Pig, London, UK
"You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group
"What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook
"Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku
About the Author
Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.
Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
Most helpful customer reviews
44 of 44 people found the following review helpful.
Photos and First Chapter Are 'One of A Kind'
By James Ellsworth
Ryan Farr, a trained chef and professional butcher, scored big with his first book 'Whole Beast Butchery'. Book number two is this very interesting introduction to sausage making. I've been making sausages for--well, thirty years. I keep buying books on this subject. This is the 'book to buy' for first-time sausage makers. Why?: this is a 'hands on book.' The first section is what is 'definitive.' In text and about the best photos ever, Mr. Farr both shows and tells wannabe sausage makers every last basic technique we need to know: trimming, cutting into pieces for grinding, fat-to-meat ratios, the importance of emulsification, spicing and mixing and...well, whatever. He goes on to inform readers about cooking techniques and he concludes with a chapter on condiments and 'bread' items to go with good sausage.
I come from a time and a place where we could purchase excellent hot dogs in local supermarkets. They were so good that we could grill them and sell them as a fund-raiser for our 4-H club at our county fair! My grandfather sourced them for his 'mom and pop' restaurant. Here is a recipe for the hotdog of your dreams: snappy chew, all-beef stuffing, all natural casing. Ryan Farr doesn't stop with making the sausage: he goes on to stress the importance of proper cooking, tailored to the type of sausage you have made: poaching for delicate items like seafood sausage and boudins, grilling for 'gutsy' items and so on.
The big caveat: the first section is worth the whole price of the book. Farr incudes recipes but they are 'illustrative' of different types of the sausage maker's art. Rytek Kutas, while more 'commercial' in his focus, gives more recipes for more types of ground meat stuffed in casings. Farr's book includes terrines and 'pate en croute' (seasoned ground meat in a pastry case), a subject Rytek does not address. If you want more recipes, see the Marianski brothers' books, also available on Amazon. I own them as well and rate them highly. The Marianski books are more authoritative but Farr's first chapter tells a story, with those great photos by Ed Anderson, that earlier books do not provide. Speaking of the photos, this book is the only one I own that shows longitudinal cuts down the length of a cased sausage to show you the result of the recipe. Maybe you, like my wife, don't want to see any bits of fat in the product: just process the meat through a finer disc and you will have all the flavour and none of the 'flak' from picky eaters in your family. Real sausage lovers will appreciate the photos of what a well-made sausage can be and should look like! Good sausage doesn't need to be 'ground to death'...and Farr is not the only sausage maker to suggest, through his photos or in so many words, that it shouldn't be.
I am probably 'preaching to the choir' on this: if you are making sausage, you already know that you can find plenty of recipes and you can make really good sausages that will even have you giving up beef steak once in a while. A good meat meal does not need to cost top steak prices!
Okay: this is not the only book a sausage lover should buy to guide themselves to sausage heaven. It is the best existing book I have purchased to introduce meat lovers to the craft.
0 of 0 people found the following review helpful.
A solid addition to a sausage maker's library; beginners ...
By Thomas Lee Bakofsky
A solid addition to a sausage maker's library; beginners and more advanced alike. Solid technical info up front and then recipes broken down by texture in the back. Helpful photography. Well designed.
0 of 0 people found the following review helpful.
Well written with good pictures and recipes
By Shebli Mikailli
This book really exceeded my expectations. Well written with good pictures and recipes. One of my favorite books about sausage making and definitely worth the price.
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