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Sausages: Mouthwatering Recipes from Merguez to Mortadella
     

Sausages: Mouthwatering Recipes from Merguez to Mortadella

by Paul Gayler, Charlie Trotter (Foreword by), Will Heap (Photographer)
 

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Sausages, once considered economical family food, today grace the menus of some of the world’s finest restaurants. In this fully illustrated cookbook, Paul Gayler, Executive Chef of London’s Lanesborough Hotel, takes us on a culinary journey with this beloved comfort food. Beginning with the history of the humble sausage, we explore the enormous

Overview


Sausages, once considered economical family food, today grace the menus of some of the world’s finest restaurants. In this fully illustrated cookbook, Paul Gayler, Executive Chef of London’s Lanesborough Hotel, takes us on a culinary journey with this beloved comfort food. Beginning with the history of the humble sausage, we explore the enormous variety of sausages worldwide, revealing the versatility of flavor, the power of provenance, and the forgotten skills of sausage-making along the way.

Home-produced sausages are the epitome of innovative taste and culinary accomplishment. This book offers expert guidance on the basic techniques required for creating your own meat treats, whether you are already a sausage aficionado or are new to the wonders of this traditional food. It covers the full range of sausages, wursts, hot dogs, and also cold cuts, while teaching the myriad of ways to prepare and enjoy these tempting meats. The more than 100 recipes range from breakfasts, soups and salads, fried and grilled sausages, and oven-baked and stovetop dishes.

Armed with this exciting new approach to a tried-and-trusted staple food by one of the world’s most
respected chefs, you will never have to buy a supermarket sausage again. Instead enter a world where
flavor, form, and culinary aplomb are key to unlocking new adventures in food.

Product Details

ISBN-13:
9780762772568
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
10/18/2011
Edition description:
First
Pages:
192
Product dimensions:
8.50(w) x 9.20(h) x 0.90(d)

Meet the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. His books—including The Sauce Book, The World in Bite Size, and A Passion for Vegetables—have sold over 500,000 copies worldwide. Paul is the past winner of a Gourmand World Cookbook Award and a Guild of Food Writers Book of the Year Award. He appears regularly on television in the UK. Visit him at paulgayler.com.

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