Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook]

by Bruce Aidells, Denis Kelly

Overview

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.

Product Details

ISBN-13:	9781580081597
Publisher:	Clarkson Potter/Ten Speed
Publication date:	09/01/2000
Series:	Artisanal Foods Series
Pages:	336
Product dimensions:	7.40(w) x 9.15(h) x 0.75(d)

About the Author

DENIS KELLY is a California-based writer and teacher who co-authored THE COMPLETE MEAT BOOK, FLYING SAUSAGES, and REAL BEER AND GOOD EATS with Bruce Aidells.
BRUCE AIDELLS founded the San Francisco-based Aidells Sausage Company in 1983. He has taught at the California Culinary Academy and other cooking schools, and his articles have appeared in numerous publications including Bon Appetit, the Los Angeles Times, Gourmet and the Washington Post. He is the award-winning author of seven other cookbooks, including THE COMPLETE MEAT BOOK.

What People are Saying About This

From the Publisher

"Warning: Bruce Aidell's Complete Sausage Book may cause amateur chefs to swoon". -Publishers Weekly"An excellent book." -Library JournalA "vision of that juicy, hog-casinged utopia."- Diversion magazine"Just as one looks to Marcella Hazan for the definitive Italian cookbook, or Diana Kennedy for Mexican recipes, knowing cooks turn to Bruce Aidells for the last word on making or cooking with sausage. . . packed with information, [the recipes] are down-home yet sophisticated."-Portland Oregonian"A source of inspiration for everyone but vegetarians is Bruce Aidells' Complete Sausage Book. Whether we choose to make our own sausages following the excellent instructions or try the recipes using purchased meats, we're guaranteed a lusty dining experience."- Pacific Sunthe Austin American Statesman grants "Ingredient of the Year for 2000" to sausages, proclaiming that Bruce "helped rekindle the link fire.""Here's a title that conjures up a good, solid taste treat... Thats the beginning of an AP wire review of the book being picked up by various papers, including the &3151; St. Louis Post Dispatch.

Editorial Reviews

"Warning: Bruce Aidell's Complete Sausage Book may cause amateur chefs to swoon". -Publishers Weekly"An excellent book." -Library JournalA "vision of that juicy, hog-casinged utopia."- Diversion magazine"Just as one looks to Marcella Hazan for the definitive Italian cookbook, or Diana Kennedy for Mexican recipes, knowing cooks turn to Bruce Aidells for the last word on making or cooking with sausage. . . packed with information, [the recipes] are down-home yet sophisticated."-Portland Oregonian"A source of inspiration for everyone but vegetarians is Bruce Aidells' Complete Sausage Book. Whether we choose to make our own sausages following the excellent instructions or try the recipes using purchased meats, we're guaranteed a lusty dining experience."- Pacific Sunthe Austin American Statesman grants "Ingredient of the Year for 2000" to sausages, proclaiming that Bruce "helped rekindle the link fire.""Here's a title that conjures up a good, solid taste treat... That's the beginning of an AP wire review of the book being picked up by various papers, including the &3151; St. Louis Post Dispatch.

From the Publisher

Although it's not readily apparent, this is actually a new edition (only very slightly revised) of Aidells and Kelly's Hot Links and Country Flavors (o.p.). However, it remains an excellent book Aidells and Kelly are known for mouthwatering recipes and entertaining (The Complete Meat Cookbook), and libraries whose original copies have aged badly, or that missed it the first time around, will want to add this. In addition, Aidells's delicious sausages are now far more widely available, in gourmet and other specialty markets, than they were when the book was originally published, so there should be new interest from their fans as well. Copyright 2001 Cahners Business Information.

Library Journal

These sausage recipes gather dishes from across the country, providing a treatise on different kinds of sausages and regional variations. Recipes blend with Aidell's travels across America in search of great sausages, providing a wide range of sausages and ethnic insights. No color photos, but the easy recipes and colorful descriptions don't need them.