Available only in print. Published 1987.
No. 3 Fresh Sausages
$10.00Price
- Fresh Sausages for the Grill
- Tahitian Vanilla
- The Goodness of Salt
- The Technique for Making Sausage
- Recipes Tahitian vanilla ice, Garlic sausage, Cheese & parsley sausage, Lamb sausage, Duck sausage, Pork sausage with pistachios, Breakfast sausage
- Notes and Resources Petits Propos Culinaires
- Book Review The Art of Making Sausages, Pâtés, and Other Charcuterie
- Fresh Sausages for the Grill