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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
Jeremy Schmid
Lamb begins with a brief introduction on the equipment required and how to source the best ingredients
Bruce Aidells has put together the Complete Sausage Book offering over fifty mouth-watering sausage recipes with easy-to-follow instructions and tips for amateurs and experts alike
The clips are packed in boxes of 1000
A Charcuterie Diary 59kg The photography throughout the bookP. J. Booth This is an inspiring book for anyone starting out on their charcuterie journey as it was written by an everyday Australian who had no prior knowledge or professional training in the meat industry. After several years of experimenting and hunting for suppliers, P. J. Booth decided to translate highlights from a diary he kept so others could follow in his footsteps. Packed with a wide range of recipes, including for one of our favourites
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