Ryan Farr
Having accumulated a wealth of experience in producing his other charcuterie titles, San Francisco butcher Ryan Farr has now come out with one of the most comprehensive sausage making books we have read to date. The photography throughout the book is phenomenal and gives a great insight into the texture and specific size of each individual sausage you can make. With over fifty recipes ranging from beef hotdogs to a duck confit and cherry terrine, this book is a master class for all skill levels.
24.50
GBP
Out Of Stock
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