Tonia Reinhard

Complete Art and Science of Sausage Making

• Broschiertes Buch

Produktbeschreibung

Tania Reinhard explains the science to making sausages (both meat and vegetarian/vegan), taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker.

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Produktdetails

• Verlag: Robert Rose Inc
• Seitenzahl: 272
• Erscheinungstermin: 1. Juli 2016
• Englisch
• Abmessung: 256mm x 183mm x 16mm
• Gewicht: 574g
• ISBN-13: 9780778805359
• ISBN-10: 0778805352
• Artikelnr.: 44033047

Autorenporträt

Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and has authored several publications ranging from technical papers to articles for dietitians, health practitioners and consumers. She is the author of the bestseller Superjuicing and Superfoods. Brendan Reinhard is the manager of the sausage department at Country Smoke House in Almont, Michigan Brent Mitchell is the head chef at Country Smoke House, which specializes in sausage making, barbecue, butchery, smoked meats and catering.