Sausage Book 1969

Additional Details

Description: To call this "simply a cookbook" is a deplorable understatement. While Richard Gehman's imaginative volume holds the key to delicious dining (as well as blissful breakfasting, laudable lunching, and sensational snacking), it is often hilariously funny as well. 

Keeping his tongue firmly planted in his cheek, Mr. Gehman divulges many of the age-old secrets of sausagery, enabling hungry readers to prepare their own plump, redolent sausages. Here are dozens of never-before-published recipes from the world's most esteemed sausage-makers. 

In addition to his easy, step-by-step instructions for making your own sausages, Mr. Gehman offers a number of unusual recipes for using sausages in a mouthwatering array of dishes. Including the "home style" recipes of Pennsylvania Dutch housewives, spicy salamis from Italian kitchens, the hearty specialties of German Wienermeisters, and the exotic delicacies of French gourmets, this book is conclusive proof that sausage eating should not be limited to pizza parlors and baseball parks. 

The Sausage Book is as delightful to read as it is to use. Mr. Gehman's enthusiasm is contagious, and his passion for his pungent subjects is evident in every page of the book. He captures the unique personality as well as the flavor of every variety of sausage imaginable -- from the humble frankfurter and assertive knockwurst to the aristocratic partridge sausage and the flirtatious French andouille. 

Anyone who has ever enjoyed bologna on rye, salami and eggs, or sausage and buckwheat cakes will want to expand his knowledge and titillate his taste buds with this exciting adventure into the succulent, savory, satisfying world of the versatile, variable sausage. 

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Condition: Dust jacket very faintly discolored. Further good condition.