Jody Maroni Sausage Cookbook [Paperback]

Brigit Binns (Author)

Book Description

Publication Date: October 15, 1997

Over the past fifteen years, Jody Maroni's sausage stand in Venice Beach, California has become legendary for high-quality, reduced-fat, gourmet sausages created by a man who genuinely loves to feed people. Jody offers haute cuisine in a casing and passionately strives to prove that sausage is gourmet food for the common man.

Every creation from this book, whether it's a simple grilled "haut dog" or an elegant Salad Niçoise with All-Chicken Bistro Sausage, is irresistible, emphasizing freshness, flavor, and above all a healthier approach to cooking. His sausages are long on flavor and short on fat-- and so are the recipes. The results, as confirmed by the book's mouth-watering photographs, are fantastic.

Jody Maroni's Sausage Kingdom Cookbook is filled with instructions on preparing such sausage accompaniments as salsa, relish, and potato and grain dishes, as well as pasta, pizza, salads, and light main dishes such as paella-- not to mention information on camping and Fourth of July picnics. There is also a guide to the latest microbrew beers to pair with your sausages, written by one of the world's leading authorities on beer, Michael Jackson. The book even expertly guides readers through the process of making sausages at home. This is a truly indispensable book for the backyard grillmeister and the gourmet cook alike.

Editorial Reviews

Review

"The best show on the boardwalk, and the sausages are great."--Ruth Reichl, L.A. Times

"A monument to the simple pleasures of the sausage...easily the best place to eat on Muscle Beach."--Travel & Leisure Magazine

About the Author

Brigit Légère Binns is a gourmet cookbook writer and food consultant. She is the author of Polenta, the co-author of both The Rockenwagner Restaurant Cookbook and the Patina Cookbook, and is currently at work on a steak cookbook. She lived in Europe for ten years, where she graduated from culinary school and owned her own catering business. Brigit now cooks and gardens in Venice Beach, California with her husband Greg and their dogs Wiggy and Hilda.

Jordan Monkarsh [a.k.a. Jody Maroni], the Sausage King, learned the finer points of charcuterie from his father, a butcher. He is a self-made gourmet and wine enthusiast, and is a purist at heart. He lives in Los Angeles with his wife, Kathy, and their four children.

Product Details

• Paperback: 96 pages
• Publisher: Universe (October 15, 1997)
• Language: English
• ISBN-10: 0789301091
• ISBN-13: 978-0789301093
• Product Dimensions: 7.8 x 7.8 x 0.5 inches
• Shipping Weight: 11.2 ounces
• Average Customer Review: 1.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #3,584,456 in Books (See Top 100 in Books)

More About the Author

Author or co-author of twenty-five cookbooks and editor of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud to present to friends and family.

Meat has been much on her mind of late--not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has just gone into wide release after six months exclusive to Williams-Sonoma stores and online. Her collaboration with San Francisco's "King of Meats," the rock-star butcher Ryan Farr, Whole Beast Butchery, comes out hard on its heels at the end of September. And, she foresees another sausage compendium in her future. (The first, 1997's Jody Maroni's Sausage Kingdom Cookbook, remains fresh and snappy to this day.)

Another recent collaboration, Mr Sunday's Soups (with Lorraine Wallace), topped the Amazon cookbook rankings for many, many months. Michael Psilakis's book How to Roast a Lamb, earned a James Beard nomination.

A Little Back-story: During ten years living in Europe, Brigit graduated from England's Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol's English-language magazine. She now divides her time between California's Central Coast wine country and New York's Hudson Valley. She has a black-and-white dog named Stella and an incredibly wonderful husband named Casey (aka "Paso Wine Man"--see the viral video on Youtube!). Together, they make Brigit's life most eminently worth living.

Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping to launch their pan-global explorations.

Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies).

She has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. Her irreverent driving-and-eating blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post.

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

1.0 out of 5 stars Don't buy if your intentions are making sausage!, September 12, 2001

By A Customer

This review is from: Jody Maroni Sausage Cookbook (Paperback)

Unless you intend on making rice pilaf or pasta fittata and not sausage then maybe this book is for you. I bought the book with the hope that I would be making my own sausage but highly dissapointed to find this book has but one sausage recipe at the back of the book. Other than that the book looks o.k.

1 of 1 people found the following review helpful:

1.0 out of 5 stars Not a How To Book, January 14, 2007

By 

Biskit "Julia" (Crestline, CA USA) - See all my reviews

This review is from: Jody Maroni Sausage Cookbook (Paperback)

I bought this book so I could get recipes on how to make sausage and was very disappointed. Yes, there are a lot of recipes for cooking with sausage and some side dishes, but only 1 chicken sausage recipe in the how to make section. I was not happy about that. However, if you need some nice sausage recipes, then this is the book for you.