Synopses & Reviews
When you get right down to it, taking the intestine of an animal and stuffing it with the ground meat of that animal doesnandrsquo;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
andmdash;and its less spicy forerunner, a French saucisson
of the same nameandndash;andndash;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 belovedandmdash;even as itandrsquo;s scoffed atandmdash;throughout human history, and remains a spicy favorite today.
"It's great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care - here's a book to set that right." -- Tim Wilson, owner of The Ginger Pig, London, UK
"You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group
"What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook
"Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku
By the author of "Whole Beast Butchery"
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
About the Author
Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.
Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.