The Sausage Book
Sausages are also one of the most satisfying foods to make at home and an excellent way to explore the world's diverse tastes and culinary traditions. Nick and Johnny first demonstrate how to make simple sausages and even cure and smoke them yourself. They then show you how to use your sausages whether homemade or store-bought in over 80 recipes, including Toulouse Sausage and Bean Cassoulet, Toad-in-the-Hole, Berlin Bratwurst Cooked in Beer, Chorizo and Goat's Cheese Tart and Herby Sausage Dumplings. The Sausage Book is filled with intriguing historical and geographical information, making it a good read as well as a useful cooking resource. It also features artisan sausage makers from across Europe, bringing you the lowdown on Spanish chorizo, German frankfurters and Scottish haggis.
- Paperback | 192 pages
- 209 x 254 x 14mm | 728g
- 14 Oct 2010
- Octopus Publishing Group
- KYLE CATHIE
- London, United Kingdom
- colour photography throughout
'Who can resist a banger? A tempting title from Kyle Cathie Publishers that covers both making your own and a host of sausage-centric recipes in an attractive affordable format. There is little available since the Hippsley-Coxes went out of print so this is a welcome addition to the shelf'. * The Bookseller * We British have bangers, the Spanish have chorizo and morcilla, the Moroccans their merguez, and the Germans their frankfurters. This A-Z of sausages shows you how to make more than 30 varieties, and features 80 different ways to use them. * BBC Good Food Magazine * Sausage lovers will adore 'The Sausage Book'. Within its pages Johnny Acton and Nick Sandler demonstrate how to make more than 30 different varieties of sausage; from British pork to frankfurters, chorizo to Lap Cheong. There are even fish and vegetarian options as well as more than 80 recipes for both homemade or store-bought varieties, and recipes for haggis and black pudding to boot. * Choice Magazine *
About Johnny Acton
Nick Sandler is Creative Chef for Pret A Manger, responsible for countless lunches on a daily basis. He is also a freelance development chef, creating new dishes for delis and supermarkets. Johnny Acton is a writer/journalist who has authored books on topics ranging from the role of high altitude ballooning in the Space Race to the history of money. Nick and Johnny have written five books for Kyle Cathie - Soup, Mushroom, Preserved, Duchy Originals Cookbook and The Branded Cookbook.
Our customer reviews
Was very disappointed, basically just a example of British lack of cooking skills. They should have spent 75% of the book on making and less on what to do with the things as they did. Very poor value for money unless you have no cooking skills at all.show moreby Norm Morgan