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Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker
| Our Price |
$ 19.35
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| Retail Value |
$ 21.99 |
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| You Save |
$ 2.64 (12%) |
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| Item Number |
464217 |
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Item Description...
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.
"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.
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. |
Item Specifications...
Pages 336
Dimensions: Length: 1" Width: 7.5" Height: 9.25"
Weight: 1.35 lbs.
Binding Softcover
Release Date Sep 1, 2000
Publisher Ten Speed Press
ISBN 1580081592
EAN 9781580081597
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Availability 16 units.
Availability accurate as of May 24, 2012 04:53.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Best one I've found. Dec 6, 2008 |
As a professional restaurateur/novice sausage maker I went shopping for a book that could provide some guidance together with a variety of recipes. I reviewed the 6 books available from my library and this was the only one I wanted to keep around. Aidell provides great base recipes and helpful timely tips for me and my crew as we tweak and develop our own recipes and techniques. I shall point out that Aidells' brand of commercially packaged sausage is inferior to the quality and flavor produced when following the recipes in this book. But really that should not have come as a surprise since homemade is usually worth the effort.
We produced a most respectable medium heat level smoked andouille yesterday using Aidells' recipe using only half of the cayenne and red pepper called for. Call me a wimp but I think full strength would have brought tears to a Cajun's eyes. | | | | Very helpful from start to finish...and tasty results too. Jan 7, 2008 |
| This is our first attempt at sausage making, and this book did a fantastic job of helping us through it. The bratwurst we made come out perfect on the first try. The background information that it provides helps you see the entire process. Then, the details help you with tips-and-tricks that ensure success. It even tells you when things are going to be difficult (so we didn't try hotdogs for our first sausage making experience.) The recipes themselves taste great, and are much less greasy than what you can buy at the store. That, in itself, is worth the work. | | |  | My best book on this subject Nov 22, 2007 |
| This is a good up to date book with excellent recipes, including options for more adventurous tastes. Includes a thorough description on cleanliness and food safety which is important to implement. Bruce is a well respected chef and his passion for fresh and tasty comes thru here. | | | | Bruce Aidells' Complete Sausage Book Nov 5, 2007 |
| This is a great book for both the beginner as well as great recipes for the more advanced... I recommend this book to anyone interested in sausage making. | | | | Bruce Aidells's Complete Sausage Book Mar 27, 2007 |
| This is a great book. I use it all the time. It my "Bible" on sausage or other meats. | | | Write your own review about Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker
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