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.
About Bruce Aidells
Bruce Aidells and Denis Kelly are the authors of Hot Links & Country Flavors, the first book in the Knopf Cooks American series. Aidells is the chef-owner of the Aidells Sausage Company, and both authors, who live in the San Francisco Bay Area, have traveled widely in the United States to explore American food and drink.
"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.
Bruce Aidells' Complete Sausage Book by Bruce Aidells