The Complete Art and Science of Sausage Making: 150 Healthy Homemade Recipes from Chorizo to Hot Dogs

Author: Tonia Reinhard, Brendan Reinhard, Brent Mitchell
Publisher: Robert Rose
Published: 05/01/2016
Pages: 272
Binding Type: Paperback
Weight: 1.15lbs
Size: 9.90h x 7.00w x 0.80d
ISBN: 9780778805359

About the Author

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.