Sausage by Victoria Wise

Sausage by Victoria Wise

Think Beyond the Link

You don't have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you'll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf--these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.

In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.

Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy--nor the results so delicious.

Victoria Wise, a former PhD student in philosophy, prepared the first supper at Berkeley's legendary Chez Panisse Restaurant in 1971. In 1973, she founded Pig-by-the-Tail, a charcuterie that helped establish Berkeley's Gourmet Ghetto as a hotbed of culinary innovation and redefined the American deli. She sold Pig-by-the-Tail twelve years later to focus on her other passions: writing, gardening, and developing fresh home cooking recipes for her books while raising her son. She has written for the Los Angeles Times Syndicate, Williams-Sonoma Taste, and Food & Wine, and has thirteen culinary and gardening books to her credit. In 1986, she was nominated for the James Beard Cookbook of the Year award for her first book, American Charcuterie: Recipes from Pig-by-the-Tail. Victoria is a Californian who lives in Oakland.

SKU	Unavailable
ISBN 13	9781580080125
ISBN 10	158008012X
Title	Sausage
Author	Victoria Wise
Condition	Unavailable
Binding Type	Paperback
Publisher	Random House USA Inc
Year published	2010-04-27
Number of pages	176
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.