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The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher.Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do.Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully.Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more!Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!Finally, enjoy your locally sourced, perfectly flavored s



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If you have a passion for delicious dishes, exquisite restaurants, local and international cuisine, and travel, you’ve probably considered starting your own food blog. If that’s the case, then you owe it to yourself to read my book, Food Blogging 101 – Your Recipe for Success. Whether you’re a talented chef with your own spin on traditional dishes or you’re a restaurant enthusiast with a flair for words, you can be a successful food blogger if you have the right tools to get started.

In this book, I will take you through the step-by-step process of creating, writing, and running your food blog. We will begin with how to create your blog online, including which tools you might want to use and how to get started. Then you’ll learn about what makes great content for a food blog and how to write compelling posts that will keep your readers coming back for more. Then, because photography is such an integral part of food blogging, I’ve included an entire chapter to h



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Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

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