Sausage: Recipes for Making and Cooking with Homemade Sausage [A Cookbook] - Brossura

Wise, Victoria

Brossura

ISBN 10: 158008012X ISBN 13: 9781580080125

Casa editrice: Ten Speed Press, 2010

Riassunto

A James Beard Award Best Cookbook of the Year nominee provides master recipes for making pork, beef, veal, lamb, poultry, seafood and vegetarian sausage from scratch, then goes on to present recipes in which to use the sausage. Original.

Su questo libro

Recensione

"For lovers of succulent ground meat dishes, Victoria Wise has written a consciousness-raising cookbook that pooh-poohs the notion that sausage has to be encased — or even made of meat. In “Sausage:  Recipes for Making and Cooking with Homemade Sausage,” a slim, practical,  paperback cookbook from 10 Speed Press, she gives the home cook permission to go freestyle. Wise opens up a world of savory ground meat, fish and vegetable dishes that stand on their own or work as part of a bigger picture."
 --San Francisco Examiner, 10/8/10

"Victoria’s recipes are inventive and well-spiced. Follow her lead and expand your mind and taste buds with Sausage."
--Super Chef blog, 5/12/10

"Decades before sausage became the fetishized plaything of meat-mad chefs in the Bay Area, Victoria Wise was at the forefront of the ground-meat movement. Her brand-new book, Sausage, shows why."
--TastingTable.com San Francisco edition, 4/26/10

L'autore

Victoria Wise, once a doctoral student in philosophy, cooked the first meal at the famed Chez Panisse Restaurant in Berkeley, California, in 1971. In 1973, she opened Pig-by-the-Tail, a charcuterie that helped define Berkeley’s Gourmet Ghetto as the epicenter of culinary innovation and redefine the notion of “deli” in America. Twelve years later, she sold Pig-by-the-Tail to pursue her other passions—writing, gardening, and developing fresh home cooking recipes for her books—while she raised her son. She has written for the Los Angeles Times Syndicate, Williams-Sonoma Taste, and Food & Wine and has published thirteen books on cooking and gardening. Her first book, American Charcuterie: Recipes from Pig-by-the-Tail, was nominated for the James Beard Cookbook of the Year award in 1986. Victoria resides in Oakland, California.

Su questa edizione

• Editore: Ten Speed Press
• Data di pubblicazione: 2010
• ISBN 10: 158008012X
• ISBN 13: 9781580080125
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero di pagine: 176