In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were use

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes wh

The most comprehensive book available on sausage making and meat curing.

From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Mo

There has been a need for a comprehensive one-volume reference on the manufacture German sausages at home. The number of German sausages is mind boggling, over