Author: Richard Gehman
Publisher:
ISBN: 9780137914265
Category : Cooking (Sausages)
Languages : en
Pages : 179
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Book Description
"Being a compendium of sausage recipes, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania"--Subtitle.
Author: Ellen Brown
Publisher: Simon and Schuster
ISBN: 1604333952
Category : Cooking
Languages : en
Pages : 512
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Book Description
Sausage isn’t just for breakfast! It is a food that can be made with everything from the finest meats to a large assortment of vegetables and grains. It can be flavored to be both savory and sweet. Best of all, it is a food that is generally thought of as a “comfort food” – an ingredient that makes the dish that it’s in flavorful and satisfying. The Sausage Cookbook Bible explores sausage in all its forms and functions, and gives 500 mouth-watering recipes for serving it in everything from basic breakfast to gourmet dessert.
Author: John Ayto
Publisher: Oxford University Press, USA
ISBN: 9780192800251
Category : Cooking
Languages : en
Pages : 404
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Book Description
From Angels on Horseback to Zabaglione, this lively and authoritative guide presents the meaning, origin, and development of more than 1,200 food and beverage terms. "Stuffed with delightful morsels in a digestible form".--Independent.
Author:
Publisher: Bookmagic LLC
ISBN: 0983697361
Category : Cooking
Languages : en
Pages : 702
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Book Description
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Author: Gary Allen
Publisher: Reaktion Books
ISBN: 1780235550
Category : Cooking
Languages : en
Pages : 161
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Book Description
When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesn’t really seem all that intuitive an approach to food preparation. But, as Gary Allen shows in this rich and engaging history, people worldwide have been making sausage for thousands of years. A veritable alphabet of sausages, from the Cajun andouille—and its less spicy forerunner, a French saucisson of the same name––and Mexican chorizo all the way to the Italian zampone, Allen tells a story of relentless creativity and invention, as different cultures found countless delectable ways to transform these otherwise unappealing pieces of meat. Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved—even as it’s scoffed at—throughout human history, and remains a spicy favorite today.
Author: American Society of Heating and Ventilating Engineers
Publisher:
ISBN:
Category : Air conditioning
Languages : en
Pages : 1000
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Book Description
Author: Bridget Christie
Publisher: Random House
ISBN: 1448185335
Category : Biography & Autobiography
Languages : en
Pages : 182
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Book Description
Bridget Christie is a stand-up comedian, idiot and feminist. On the 30th of April 2012, a man farted in the Women’s Studies Section of a bookshop and it changed her life forever. A Book For Her details Christie’s twelve years of anonymous toil in the bowels of stand-up comedy and the sudden epiphany that made her, unbelievably, one of the most critically acclaimed British stand-up comedians this decade, drawing together the threads that link a smelly smell in the women’s studies section to the global feminist struggle. Find out how nice Peter Stringfellow’s fish tastes, how yoghurt advertising perpetuates rape myths, and how Emily Bronte used a special ladies’ pen to write Wuthering Heights. If you’re interested in comedy and feminism, then this is definitely the book for you. If you hate both then I’d probably give it a miss. “Christie is adept at turning on a sixpence between being comical, or serious, or both at once, and at pricking her own earnestness.” Telegraph ‘Christie piles derision and tomfoolery upon everyday sexism, while never pretending that jokes alone will solve the problem.’ Guardian
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 444
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Book Description
Author: American Society of Heating and Ventilating Engineers
Publisher:
ISBN:
Category : Air conditioning
Languages : en
Pages : 392
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Book Description
Author:
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1026
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Book Description
Vols. for 1876-June 1954 include Proceedings of the society.
