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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
Michael Ruhlman & Brian Polcyn
This title is full of step by step photographs and covers not only a great deal on sausages and meat but also provides recipes for smoking vegetables and fruit
techniques and history so you’re able to master the art of charcuterie in your own home
From removing feathers to filleting fish as well as tips on preventing a carcase from spoiling in the field
18mm Mincer Plate Size:#22 The photography throughout the bookStainless steel mincer plate. Made in Italy. Please note the plate diameters for each size are as follows: Size #10 12: 69mm Size #22: 80mm Size #32: 97mm
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