- Paperback: 250 pages
- Publisher: Victor Gollancz; New edition edition (2 July 1998)
- Language English
- ISBN-10: 0575066334
- ISBN-13: 978-0575066335
- Product Dimensions: 23 x 17.5 x 1.5 cm
- Average Customer Review: 3.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 1,429,788 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
Finally, the definitive reference on sausages, complete from andouille to zungenwurst. Within its four parts ("Regional Sausage Dishes", "Making Your Own", "Sausages of the World" and an "International Glossary of Sausages") Antony and Araminta Hippisley Coxe include 60 recipes from America to Switzerland, instructions for making 45 varieties, and the history and ingredients of nearly 600 types of sausages found worldwide. With appealing concoctions such as Caillettes de Foie de Porc à la Pugetoise and Doong Gwoo Lap Cheong Jing Ju Yook, these pages are for those who dare not only to cook with sausages, but also to know what goes in them.
Product Description
This guide to sausages covers over 500 types of sausage, and includes: a short history of sausages; directions on making sausages; recipes for international sausage dishes; and a glossary of sausages.
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Customer Reviews
Most Helpful Customer Reviews
12 of 13 people found the following review helpful
Format:Paperback
I was disappointed with this book. Although the authors are clearly sausage enthusiasts, it feels more like the book was the vehicle to pay for an extended sausage-tasting trip and that the book was a means to an end rather than the end itself. It is more a "sausage spotters" list and seems to simply be a long list of all the different sausages spied or tried but has few actual recipes. It seems to add very little to any learning process of how to make the sausages. Inside there are no photographs at all. On the cover it describes "mouth watering recipes" which I didn't discover. However it also has a quote for Sophie Grigson who endorses the book - so you pays your money and you take your choice.
Format:Paperback
There are currently three excellent books around on sausages
This is one of them, (from 1994) covering a huge range of the product, the history, recipes, a types.
The other two are Jane Grigson's classic "Charcuterie and French Pork Cookery" - (from 2001) which I like for its comprehensiveness, and Michael Ruhlan and Brian Polcyn's "Charcuterie" (from 2005) which is a slightly larger format, and is from America
If you add Fergus Henderson's remarkable "Nose to Tail Eating" (from 2004) you have everything you need to guide you in preparing and eating pork... and enjoying yourself...
This is one of them, (from 1994) covering a huge range of the product, the history, recipes, a types.
The other two are Jane Grigson's classic "Charcuterie and French Pork Cookery" - (from 2001) which I like for its comprehensiveness, and Michael Ruhlan and Brian Polcyn's "Charcuterie" (from 2005) which is a slightly larger format, and is from America
If you add Fergus Henderson's remarkable "Nose to Tail Eating" (from 2004) you have everything you need to guide you in preparing and eating pork... and enjoying yourself...
Format:Paperback
An excellent and informative book, concentrating more on the accurate base recipes rather than the ones produced by individual manufacturers. Most of all though an interesting read, well thought out and very informative, not taking three pages to describe what only needs three lines. Makes a change that they have done a lot of research themselves,(not all the time though !!) rather than quoting some other book of sausages all the time, which makes you wonder why you didn't buy the other book in the first place.
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