Good. 0025668609. 3rd edition, same isbn. Owner bookmarked 4 pages with, of all things, masking tape-can be easily cut off, or you can try your hand and slowly peeling it off. Spine lightly creased. No marks, very clean. Looks like every kind of cured meat imaginable, including bear.; 503 pages.
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This book has been one of the best, if not the leader in books pertaining to making all kinds of sausages. This is the book I always go to whenever I want to take on making another style of sausage. You will keep this book close to your kitchen.
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