Sausages: Mouthwatering Recipes from Merguez to Mortadella - Rilegato

Gayler, Paul

Rilegato

ISBN 10: 0762772565 ISBN 13: 9780762772568

Casa editrice: Lyons Pr, 2011

Riassunto

Celebrating one of the world's greatest comfort foods?with more than 100 recipes and full-color photos With a Foreword by Chef Charlie Trotter

 

Sausages celebrates those terrifically tempting meats we love to eat but often feel guilty about?even though they are more popular than ever before in the United States and worldwide. This beautiful book covers the full range of sausages, wursts, hot dogs and also cold cuts, while teaching the myriad of ways to prepare and enjoy this beloved class of comfort foods.

 

Top chef and author Paul Gayler explains the history of a variety of sausages as well as information on making your own and learning how to cook them perfectly every time. Recipes are broken down by Breakfasts and Light Meals, Hearty Soups, Salads, Pastas, Fried and Grilled Dishes, Oven-Baked Dishes, and Braised Dishes, as well as Sauces and Condiments. More than 100 full-color photographs show each dish in its finished form.

Su questo libro

L'autore:

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. His books—including The Sauce Book, The World in Bite Size, and A Passion for Vegetables—have sold over 500,000 copies worldwide. Paul is the past winner of a Gourmand World Cookbook Award and a Guild of Food Writers Book of the Year Award. He appears regularly on television in the UK. Visit him at paulgayler.com.

Dalla seconda/terza di copertina:

Sausages, once considered economical family food, today grace the menus of some of the world’s finest restaurants. In this fully illustrated cookbook, Paul Gayler, Executive Chef of London’s Lanesborough Hotel, takes us on a culinary journey with this beloved comfort food. Beginning with the history of the humble sausage, we explore the enormous variety of sausages worldwide, revealing the versatility of flavor, 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. This book 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. It covers the full range of sausages, wursts, hot dogs, and also cold cuts, while teaching the myriad of ways to prepare and enjoy these tempting meats. The more than 100 recipes range from breakfasts, soups and salads, fried and grilled sausages, and oven-baked and stovetop dishes.
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 enter a world where
flavor, form, and culinary aplomb are key to unlocking new adventures in food.

Su questa edizione

• Editore: Lyons Pr
• Data di pubblicazione: 2011
• ISBN 10: 0762772565
• ISBN 13: 9780762772568
• Rilegatura: Copertina rigida
• Numero di pagine: 192