Sausages: Mouthwatering Recipes from Merguez to Mortadella - Paul GaylerJacqui Small, 2011, Hardback in Dust Wrapper.
Condition: Very Good+ — in Very Good+ Dust Wrapper.
Illustrated by way of: Colour Photographs; Illustrated endpapers and blanks;
From the cover: “Sausages were once considered economical family food but today grace the menus of some of the world’s finest restaurants. Paul Gayler, Executive Chef of London’s The Lanesborough, is at the forefront of this global revolution.
Paul takes us on a culinary journey that starts with the history of the humble sausage and goes on to explore the enormous variety of sausages worldwide, revealing the versatility of flavour, 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, so Paul 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.
This book offers more than 100 recipes, ranging from Breakfasts, Soups and Salads, Fried and Grilled sausages, Oven-Baked and Stovetop dishes. They illustrate the sheer diversity of meals that can be created with sausages, from Kabanos and prawn gumbo where kabanos sausages from Poland are the stars, to Bobotie, featuring tasty South African boerewors beef sausages, via Jambalaya stir-fry, where either Spanish chorizo, North African merguez or Cajun andouille from America’s southern states can take centre stage.
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 you will be able to enter a world where flavour, form and culinary aplomb unlock the key to new adventures in food.”
Illustrated by Will Heap (Photos.). Size: 9½" x 8½". Red boards with Silver titling to the Spine. 192 pages.