Author: Bruce Aidells Publisher: Ten Speed Press ISBN: 1580081592 Category : Cooking Languages : en Pages : 337
Book Description
Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.
Author: J. D. Gilson Publisher: AuthorHouse ISBN: 075961993X Category : Cooking (Sausages) Languages : en Pages : 158
Book Description
Impress your family and friends with your culinary skills making venison, ethnic, fresh, and smoked sausage. It is easy and fun with clear complete instructions using no special equipment or techniques for using sausage making equipment efficiently. Creating Delicious Sausages contains over eighty recipes from over thirty countries. The smell of homemade plump juice sausages cooking in your kitchen is an enjoyable experience. You will know exactly what ingredients are in the sausage and under what conditions the sausage was prepared. Spend years tasting and testing the many recipes in the book.
Author: Publisher: Bookmagic LLC ISBN: 0983697361 Category : Cooking Languages : en Pages : 702
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: Chris Carter Publisher: Quarto Publishing Group USA ISBN: 1627888187 Category : Cooking Languages : en Pages : 163
Book Description
The complete guide to making your own sausage from Nashville’s Porter Road Butcher—includes tips, techniques, and a wide variety of recipes! In Homemade Sausage, James Peisker and Chris Carter of Nashville’s Porter Road Butcher guide you through the sausage-making process—from gathering the equipment and grinding techniques to sourcing the highest quality meats and spices. Along the way, they reveal the tips and tricks that have made their sausages legendary. Learn to season your sausage to create deep flavor profiles while controlling the spices, and the sodium. Then discover how to stuff and smoke your sausage (if you choose) to create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, discover endless culinary possibilities with sausage-based recipes, like: Breakfast Pinwheels Bangers and Mash Bratwurst with Sauerkraut and Mustard Jambalaya with Andouille Hot Chicken Sausage Sandwich Chorizo Torta Merguez with Couscous Boudin Balls Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce And many more!
Author: Rhee, Chungah Publisher: Time Inc. Books ISBN: 0848751434 Category : Cooking Languages : en Pages : 420
Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Author: Victor Gourmand Publisher: Online Trendy Store ISBN: Category : Cooking Languages : en Pages : 45
Book Description
“How to Make Italian Sausage: Delicious Homemade Recipes for Spicy and Mild Links" is the ultimate guide for anyone looking to master the craft of sausage making at home. This cookbook delves into the rich history and culture of Italian sausage making and provides detailed instructions and mouth-watering recipes for both spicy and mild varieties.
Author: Stanley Marianski Publisher: Bookmagic LLC ISBN: 0982426720 Category : Cooking Languages : en Pages : 287
Book Description
In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.
Author: Ellen Brown Publisher: Simon and Schuster ISBN: 1604333952 Category : Cooking Languages : en Pages : 512
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: Ellen Brown Publisher: Simon and Schuster ISBN: 1646431332 Category : Cooking Languages : en Pages : 496
Book Description
From classic links and patties to global favorites like kielbasa, andouille, boudin blanc, and bratwurst, simple snacking and gourmet dining has never been easier with such a versatile and hearty ingredient as sausage. Explore the traditional and innovative recipes at the heart of the artisanal food movement with flavor profiles traversing modern culinary imagination. Inside You'll Find: Step-by-step instructions for crafting your own sausage at home, A detailed guide to equipment, meat grinding, stuffing, casings, cooking methods, and food safety, Over 200 sausage-centric recipes across a variety of proteins, More than 60 robust soups, sides, vegetables, and pasta revolving around sausage, Handcraft uniquely flavored sausages in your own kitchen with The Complete Sausage Cookbook. With Cajun Shrimp Boudin and Sweet Italian Sausage, this is one grind you'll want to get into. Book jacket.
Author: Bruce Aidells
Author: J. D. Gilson
Author: 
Author: Chris Carter
Author: Rhee, Chungah
Author: Victor Gourmand
Author: Stanley Marianski
Author: Ellen Brown
Author: Ellen Brown
Author: Rytek Kutas