The Complete Art & Science of Sausage Making

$34.95 inc GST

or 4 payments of $8.74 with Afterpay

By: TONIA REINHARD

The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages.

Paperback; Pages 272

In stock

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SKU: 9780778805359 Category: Brand: