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Sausage and Mash Paperback – 27 Sep 2004


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Product details

  • Paperback: 160 pages
  • Publisher: Absolute Press; 1st ed edition (27 Sept. 2004)
  • Language: English
  • ISBN-10: 1904573185
  • ISBN-13: 978-1904573180
  • Product Dimensions: 22.1 x 1 x 21.9 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 685,778 in Books (See Top 100 in Books)

Product Description

About the Author

Fiona Beckett is an award-winning food and drink journalist who has written for T"he Guardian, The Times" and "Sainsbury's Magazine" among many others, and is a contributing editor to Decanter Magazine. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including the bestselling "Beyond Baked Beans," and its sister title "Beyond Baked Beans Green."

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5 of 5 people found the following review helpful By Pavlovs_dog on 26 July 2006
Format: Paperback
a cracking little book full of ideas on jazzing up the humble banger. from perfecting sausage and mash (possibly the best comfort food in the world) to making your own sausages and everything in between, Beckett's book is a valuable addition to any kitchen shelf.

the book is complimented by some great photography which will not only make your mouth water, but inspire you to give the recipes a go. and with recipes as clear and easy to follow as this, there is nothing to hold you back.

join the sausage revolution with this delectable feast for the eyes and stomach, and transform your mealtimes forever!
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11 of 12 people found the following review helpful By Angela VINE VOICE on 6 Jan. 2005
Format: Paperback
This is a good book for a beginner cook or a student with little money who needs some inspiration.
Mostly, the recipes are fairly simple with few ingredients and are also fairly fast. This is, of course, exactly what you want when cooking sausages!
Although there are some good ideas in the book (especially for accompanying vegetables), some of them are a little 'way out' - "Quick Garlic and Fennel Sausage Pizza" or "Savoy Cabbage & Luganega Sausage Soup" to name but two - and some of them will not suit the more experienced cooks who will prefer their own versions of "Sausage and Chips" or "Sausage Casserole".
However, for those of you looking for a good reason to buy Wild Boar Sausages (cook it with red wine & rosemary sauce), this is a truly excellent book and is worth buying for the pictures alone - YUM!
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