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Author : A. D. Livingston
Publisher :
Page : 0 pages
File Size : 28,7 MB
Release : 2010-10-05
Category : Cookbooks
ISBN : 9781599219851
Contains more than one hundred sausage recipes from around the world and offers tips on making deli-style cold cuts.
Author : Michelle Robinson
Publisher : Penguin
Page : 19 pages
File Size : 15,84 MB
Release : 2020-04-28
Category : Juvenile Fiction
ISBN : 1524793302
Count along in this hilarious rhyming picture book as ten sizzling sausages attempt a daring escape from the frying pan! But with a kitchen full of dangers, will they make it out alive? Ten fat sausages sizzle in a pan... a place, they realize, where they do not want to be. So they decide to do something daring. Try something new. They're going to make a run for it. Come on a great escape through the kitchen as we follow each sausage on their journey. Will they succeed? Or will the cat, blender, or fan prove their downfall? Hilarious and merciless, this is a story of underdogs who dare to dream of freedom, and find out along the way... it may not be so easy.
Author : Nick Sandler
Publisher : Kyle Books
Page : 0 pages
File Size : 12,22 MB
Release : 2011-11-16
Category : Cooking
ISBN : 9781906868345
Cooking.
Author :
Publisher : Bookmagic LLC
Page : 702 pages
File Size : 46,14 MB
Release : 2012-03-21
Category : Cooking
ISBN : 0983697361
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Author : Bruce Aidells
Publisher : Ten Speed Press
Page : 337 pages
File Size : 31,98 MB
Release : 2000-09-01
Category : Cooking
ISBN : 1580081592
Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.
Author : Jessica Souhami
Publisher : Frances Lincoln
Page : 32 pages
File Size : 13,63 MB
Release : 2009-01-01
Category : Big books
ISBN : 9781845079529
A new Big Book edition of Jessica Souhami's retelling of a well-loved European folk tale. When a poor woodcutter called John helps an elf in distress, the elf rewards him with three magic wishes. As John and Martha sit dreaming about what they could ask for, a chance remark by John prompts the appearance of some sizzling, succulent sausages! But the argument this causes between the couple leads to a very silly situation, which only their last remaining wish can put right. Be careful what you wish for - your wish might come true!
Author : Ryan Farr
Publisher : Chronicle Books
Page : 210 pages
File Size : 48,73 MB
Release : 2014-05-13
Category : Cooking
ISBN : 1452101795
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Author : Richard Gehman
Publisher :
Page : 179 pages
File Size : 19,60 MB
Release : 1969
Category : Cooking (Sausages)
ISBN : 9780137914265
"Being a compendium of sausage recipes, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania"--Subtitle.
Author : Bruce Aidells
Publisher : Chronicle Books (CA)
Page : 236 pages
File Size : 31,45 MB
Release : 1995
Category : Cookery (Sausages)
ISBN :
The first book of its kind devoted entirely to making and cooking with lower-fat poultry sausages, this book is inspired by an impressive array of international cuisines, from the American South to Italy and Asia. These award-winning cookbook authors present over 140 fast and easy recipes using either homemade or commercial sausages. Line drawings throughout.
Author :
Publisher : Childs Play International Limited
Page : 16 pages
File Size : 32,85 MB
Release : 2006-04
Category : Juvenile Fiction
ISBN : 9781846430084
Die-cut pages enhance the rhyming text and illustrations of this popular counting song featuring the number-by-number disappearance of ten sausages.