Createspace Independent Publishing Platform
The Butchers' And Sausage Makers' Red Book : How To Cure Meat And Make Sausages
$13.41
Createspace Independent Publishing Platform
The Manufacture Of Sausages : The First And Only Book On Sausage Making Printed In English
Product Code:
9781977553164
ISBN13:
9781977553164
Condition:
New
$13.41
This special re-print edition of "The Manufacture of Sausages" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1899. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to make you own sausages at home, as well as dozens of historic recipes for sausages of all types. The Manufacture of Sausages will shed considerable light on age old techniques of sausage making and meat preservation. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
| Author: Jas. C. Duff, Sam Chambers |
| Publisher: Createspace Independent Publishing Platform |
| Publication Date: Sep 22, 2017 |
| Number of Pages: 140 pages |
| Language: English |
| Binding: Paperback |
| ISBN-10: 1977553168 |
| ISBN-13: 9781977553164 |
The Manufacture Of Sausages : The First And Only Book On Sausage Making Printed In English
$13.41
This special re-print edition of "The Manufacture of Sausages" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1899. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to make you own sausages at home, as well as dozens of historic recipes for sausages of all types. The Manufacture of Sausages will shed considerable light on age old techniques of sausage making and meat preservation. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
| Author: Jas. C. Duff, Sam Chambers |
| Publisher: Createspace Independent Publishing Platform |
| Publication Date: Sep 22, 2017 |
| Number of Pages: 140 pages |
| Language: English |
| Binding: Paperback |
| ISBN-10: 1977553168 |
| ISBN-13: 9781977553164 |
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