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

Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook] (Paperback) (ISBN-13: 9781580081597)

Vendor: Bruce Aidells
Product type: Books
Format: Paperback
$23.99
$23.99
$23.99
Subtotal: $23.99
Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook] by Aidells, Bruce

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

$23.99
Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook] by Aidells, Bruce

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

$23.99
Format: Paperback
Description
Description
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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: Bruce Aidells, Denis Kelly
ISBN-10: 1580081592
ISBN-13: 9781580081597
Publisher: Ten Speed Press
Language: English
Published: 09/01/2000
Pages: 336
Format: Paperback
Weight: 1.41lbs
Size: 9.22h x 7.32w x 0.97d

Review Citation(s):
Booklist 12/15/2000 pg. 770
Library Journal 02/15/2001 pg. 195
By Bruce Aidells
By Bruce Aidells
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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.

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