Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker

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Price
$14.98
By
Ten Speed Press

General Information

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.

Details

Author
Denis Kelly
Binding
Paperback
Dewey Decimal Number
641.66
EAN
9781580081597
Edition
1ST
ISBN
1580081592
Label
Ten Speed Press
Languages
English
List Price
$21.95
Manufacturer
Ten Speed Press
Number Of Items
1
Number Of Pages
336
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2000-09-01
Publisher
Ten Speed Press
Studio
Ten Speed Press
Title
Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker
Feature
Notes: Brand New from Publisher. No Remainder Mark.
Release Date
2000-09-01
UPC
028195081598

Latest reviews

Bruce Aidells' Complete Sausage Book is a veritable encyclopedia of sausage recipes and sausage-making techniques. If you enjoy sausage and making sausage this is a book to have.


Co-authored with Denis Kelly, Mr. Aidells' recipes are easy to follow and well written. Most of the recipes are based on tradition but are still very inspired, such as Kentucky-Style Pork Sausage, Cajun-Style Andouille, and Fresh Kielbasa. The recipes are arranged by geographic location: American Farmhouse Sausage, From the South, From the Heartland, From the Southwest, Mediterranean Sausage, and Asian Sausage there's also a chapter entitled Game and Seafood Sausages. What makes this book more useful than many "standard" sausage-making books is that much of the book focuses on recipes that utilize sausage, such as Chicken and Andouille Gumbo, and Spaghetti with Sausage and Fresh Tomato Sauce.

The Complete Sausage Book also contains valuable information about sausages in general: history, tips, techniques, etc. But what makes this book even more enjoyable are the stories and anecdotes that are peppered throughout many of the recipes include personal stories and histories written by the authors. The Complete Sausage Book can be read from cover to cover it is not your standard cookbook.

If you are a fan of Bruce Aidells' this book will offer additional interest in that some of the text and recipes were taken directly from one of his earlier books that is sadly out of print: Hot Links and Country Flavors, Sausages in American Regional Cooking. Hot Links and Country Flavors includes some of Mr. Aidells' best work, and it now is available again.

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