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Sausage-making Cookbook [Hardcover]

Jerry Predika (Author)
3.9 out of 5 stars  See all reviews (7 customer reviews)

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Product details

  • Hardcover: 182 pages
  • Publisher: Stackpole Books (1 Dec 1983)
  • Language: English
  • ISBN-10: 0811716937
  • ISBN-13: 978-0811716932
  • Product Dimensions: 14 x 2 x 21.6 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 302,158 in Books (See Top 100 in Books)

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Jerry Predika
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Product Description

Synopsis

Traces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes.
Inside This Book (Learn More)
First Sentence
THE HISTORY OF sausage making is a most interesting one. Read the first page
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Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
56 of 57 people found the following review helpful
4.0 out of 5 stars Good overview by decendant of master home sausage-maker. 20 Jan 1999
By A Customer
Format:Hardcover
Very readable book with lore and recipes handed down "through the ages." Good tips and the love of sausage-making are conveyed. Recipes are traditional, ethnic, but popular, realiable varieties. All are high in fat; nothing on the modern era of lower-fat, high-flavor, innovative contents. Few poultry recipes. A solid reference for the novice.
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55 of 57 people found the following review helpful
5.0 out of 5 stars Excellent book from start to finish. 12 Mar 1999
By A Customer
Format:Hardcover
I found this book on the Amazon web site. Although first published in 1983 it is the greatest book on sausage making. There is a general history of sausage making, how to begin, what supplies you need and recipes. The recipes come from around the globe. Everything written is easy to understand and the recipes are delicious!
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6 of 6 people found the following review helpful
5.0 out of 5 stars Brilliant 28 Nov 2011
By Ms I. Camus
Format:Hardcover
Thanks to Jerry Predika for compiling this book of sausage making for us,as lots of these recipes would get lost if not written down,it is very good,very easy to understand,and a must have for people, who like me want to make their own free of 'baddies'(preservatives and flavour enhancers,just to name a few) more natural sausages. It is very good at explaining the whole process from start to finish,and if there is some little things you want clarifying,like how to get 4spice or know quantities to make it,you can always find it online.Very easy to follow recipes and lots of them,sausage bible making to me.
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