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Editorial Reviews
Amazon.com Review
Finally, the definitive reference on sausages, complete from andouille to zungenwurst. Within its four parts ("Regional Sausage Dishes," "Making Your Own," "Sausages of the World," and an "International Glossary of Sausages") Antony and Araminta Hippisley Coxe include 60 recipes from America to Switzerland, instructions for making 45 varieties, and the history and ingredients of nearly 600 types of sausages found worldwide. With appealing concoctions such as Caillettes de Foie de Porc a la Pugetoise and Doong Gwoo Lap Cheong Jing Ju Yook, these pages are for those who dare not only to cook with sausages but also to know what goes in them.
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Most Helpful Customer Reviews
43 of 44 people found the following review helpful:
2.0 out of 5 stars
The not-so-great sausage book,
By Rebecca Russcher (ex-Chicagoan) - See all my reviews
This review is from: The Great Book of Sausages (Paperback)
It's presumptuous for this book to call itself the "only complete guide" to sausage. True, it has encyclopedic descriptions of every ethnic sausage known to man, BUT doesn't give all the recipes. I also found the book to be slanted towards the British Isles in content and terminology. And the last straw, it contains no American sources for sausage-making supplies. Had I viewed it in a bookstore, I would never have purchased it. Rytek Kutas' book is the best!
35 of 35 people found the following review helpful:
1.0 out of 5 stars
Under-cooked Book,
By
Amazon Verified Purchase(What's this?)
This review is from: The Great Book of Sausages (Paperback)
I bought this book expecting the definitive guide to sausages. Not. This is a survey of sausages the world around - what they are made of, casings and who makes them. I confess I didn't need to hear about the guy in Thailand making sausages on his little farm.Also included is a host of sausage food recipes which I just scanned. They looked light weight (like the rest of the book) and nothing caught my eye. What's not in this book? Any useful information on making or cooking sausages. "Spice to taste". Never a useful hint on the typical ratio of spices for various sausages. What good is a sausage recipe without at least guidance on spicing? This book is only useful for answering questions like "What's in blood sausage?" and nothing in the way of "how do you ....". Basically it's not a cookbook - it's a coffee table book without pictures.
1.0 out of 5 stars
Sad Sausage Book,
By
This review is from: The Great Book of Sausages (Paperback)
Having made sausage for years and researching new formulas and reciepies constantly This was by far the biggest waste of my time and money that I have ever ordered for myself.This isnt the great book of anything.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
Sausage...even the word has a sizzling, succulent sound, and what memories it evokes. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
percent lean pork, hard back fat, chopped lean pork, part fat pork, beef bungs, calf mesentery, finely minced pork, hog casings, fill the casings, beef casings, beef middles, sheep casings, pork trimmings, percent pork, flameproof dish, slicing sausages, pure pork, large casings, natural casings, cool airy place, boudin noir, half lean, fresh sausages, percent beef, veal sausage Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Grocer, The Chinese, United States, Jane Grigson New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Sausage...even the word has a sizzling, succulent sound, and what memories it evokes. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
percent lean pork, hard back fat, chopped lean pork, part fat pork, beef bungs, calf mesentery, finely minced pork, hog casings, fill the casings, beef casings, beef middles, sheep casings, pork trimmings, percent pork, flameproof dish, slicing sausages, pure pork, large casings, natural casings, cool airy place, boudin noir, half lean, fresh sausages, percent beef, veal sausage Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Grocer, The Chinese, United States, Jane Grigson New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 18
books:
See all 18 books this book cites
2
books
cite this book:
- Charmaine Solomon's Complete Asian Cookbook by Charmaine Solomon on 4 pages
- CHARCUTERIE AND FRENCH PORK COOKERY by Jane Grigson on 4 pages
- The Complete Middle East Cookbook by Tess Mallos in Front Matter, Back Matter (1), and Back Matter (2)
- Recipes from Scotland by F Marian McNeill in Back Matter (1), and Back Matter (2)
- Venison: Monarch of the Table by Nichola Fletcher in Back Matter (1), and Back Matter (2)
See all 18 books this book cites
- Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America in Back Matter
- Garde Manger, The Art and Craft of the Cold Kitchen by The Culinary Institute of America in Back Matter
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