Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    Best Books of the Year | December 10, 2014

    Mary Jo Schimelpfenig: IMG Best Fantasy/Sci-Fi of 2014



    Here are the books that knocked my socks off in 2014. All of them would make great gifts; each of them was truly something that evoked that... Continue »

    spacer
Qualifying orders ship free.
$11.95
List price: $23.00
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Sausages and Smoking

Sausage: Recipes for Making and Cooking with Homemade Sausage

by

Sausage: Recipes for Making and Cooking with Homemade Sausage Cover

 

Synopses & Reviews

Publisher Comments:

Think Beyond the Link 

 

You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.

 

In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.

 

Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.

Review:

"Clearly authored for those who prefer knowing how the sausage is made, Wise (American Charcuterie) writes with the gentility of a woman who owned and operated her own French-style charcuterie in Berkeley in the 1970s, and with the precision of an author of 12 previous books. Here she guides us through the making of a vast array of sausages that can either be shaped by hand or stuffed into casings. She also provides a variety of international recipes that incorporate the freshly made creations. Chapters are broken out by main ingredient, be it pork, beef, lamb, poultry, or seafood. There are even three vegetarian entries for the tofu, bulgur, and brown rice crowd. The classics are all accounted for, including a chorizo made with plenty of garlic for use in a black bean chili, and a basic lamb and rice sausage for stuffing grape leaves or bell peppers. Sweet Italian sausage, with fennel and thyme, is at the heart of a Pittsburgh-style sausage sandwich, while more exotic options include a Vietnamese-style beef meatball made with mint, cilantro, and Thai fish sauce. A gefilte fish recipe in a book with this title may strike some as culinarily sacrilegious, but Wise justifies the entry, simmers her ground white-fish dumplings in a broth of fish bones and heads, and explains that gefilte is actually the Yiddish word for 'stuffed.'" Publishers Weekly (Copyright Reed Business Information, Inc.)

About the Author

Victoria Wise, once a doctoral student in philosophy, cooked the first meal at the famed Chez Panisse Restaurant in Berkeley, California, in 1971. In 1973, she opened Pig-by-the-Tail, a charcuterie that helped define Berkeley’s Gourmet Ghetto as the epicenter of culinary innovation and redefine the notion of “deli” in America. Twelve years later, she sold Pig-by-the-Tail to pursue her other passions—writing, gardening, and developing fresh home cooking recipes for her books—while she raised her son. She has written for the Los Angeles Times Syndicate, Williams-Sonoma Taste, and Food & Wine and has published thirteen books on cooking and gardening. Her first book, American Charcuterie: Recipes from Pig-by-the-Tail, was nominated for the James Beard Cookbook of the Year award in 1986. Victoria resides in Oakland, California.

Table of Contents

ix - Acknowledgments

x - Introduction

1 - Ingredients

1 - Store-Bought  

4 - Homemade  

8 - Pork Sausages

62 - Beef Sausages

88 - Lamb Sausages

110 - Poultry Sausages

126 - Seafood Sausages

144 - A Trio of Vegetarian “Sausages”

153 - Appendix: Grinding Meats and Stuffing Sausage at Home

157 - Index

Product Details

ISBN:
9781580080125
Author:
Wise, Victoria
Publisher:
Ten Speed Press
Author:
Wise, Victoria
Subject:
Specific Ingredients - Meat
Subject:
Methods - Gourmet
Subject:
Meat
Subject:
Cooking and Food-Meats
Edition Description:
Trade paper
Publication Date:
20100431
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
24 4-COLOR PHOTOGRAPHS
Pages:
176
Dimensions:
8.96x7.62x.59 in. 1.16 lbs.

Other books you might like

  1. The Unbearable Lightness of Scones Used Trade Paper $4.95
  2. The Double Comfort Safari Club: The...
    Used Hardcover $8.50
  3. A River in the Sky
    Used Hardcover $12.95

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » General
Travel » Featured Titles

Sausage: Recipes for Making and Cooking with Homemade Sausage Used Trade Paper
0 stars - 0 reviews
$11.95 In Stock
Product details 176 pages Ten Speed Press - English 9781580080125 Reviews:
"Publishers Weekly Review" by , "Clearly authored for those who prefer knowing how the sausage is made, Wise (American Charcuterie) writes with the gentility of a woman who owned and operated her own French-style charcuterie in Berkeley in the 1970s, and with the precision of an author of 12 previous books. Here she guides us through the making of a vast array of sausages that can either be shaped by hand or stuffed into casings. She also provides a variety of international recipes that incorporate the freshly made creations. Chapters are broken out by main ingredient, be it pork, beef, lamb, poultry, or seafood. There are even three vegetarian entries for the tofu, bulgur, and brown rice crowd. The classics are all accounted for, including a chorizo made with plenty of garlic for use in a black bean chili, and a basic lamb and rice sausage for stuffing grape leaves or bell peppers. Sweet Italian sausage, with fennel and thyme, is at the heart of a Pittsburgh-style sausage sandwich, while more exotic options include a Vietnamese-style beef meatball made with mint, cilantro, and Thai fish sauce. A gefilte fish recipe in a book with this title may strike some as culinarily sacrilegious, but Wise justifies the entry, simmers her ground white-fish dumplings in a broth of fish bones and heads, and explains that gefilte is actually the Yiddish word for 'stuffed.'" Publishers Weekly (Copyright Reed Business Information, Inc.)
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.