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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. (May)
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America has always loved hot dogs and sandwich salami, but recent years have brought new appreciation of the vast universe of chopped meat that constitutes the sausage. Wise, whose Berkeley shop purveys all manner of these products, teaches that the home cook can conveniently produce a number of sausages withhout always falling back on commercially produced ones. She offers instruction in just about every sort of sausage. Lamb and beef sausages can be put to as many culinary uses as the dominant traditions of pork, and Wise presents even a few sausages of ground fish. Vegetarians appreciate sausage presented as Wise's bulgura balls with yogurt sauce. These internationally inclusive sausage recipes don't require the use of casings, and many recipes fall into the category of meatballs, croquettes, and patties. Aware that the process of smoking sausages goes beyond the abilities of most home cooks, Wise judiciously avoids this complex and challenging technique of preserving meat. --Mark KnoblauchSee all Editorial Reviews
Great book if you want to make your own sausage. Great ideas on how to use it besides with eggs for breakfast. Read morePublished 6 months ago by Gloria
I hope my nephew likes this he is learning to cook and LOVES sausage. So much though that we call him Abe Froman (from Ferris Bueller's Day off) the sausage Kinf of Chicago.Published 21 months ago by NCG