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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 is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.
 
James Beard–award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream. The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—o

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