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 the Author
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.
What People are Saying About This
"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... Thats the beginning of an AP wire review of the book being picked up by various papers, including the &3151; St. Louis Post Dispatch.
Most Helpful Customer Reviews
The recipes so far seem pretty good. I wish more had tied in the recipes to where they came from. It seems like they were developed by tasting sausages and recreating them. A little more history and description would have been nice. There's a few "stories" about traveling and sausages but they seem strangely disconnected.One huge glaring issue is several of the recipes have "mystery measurements". By that, I mean some letter where a number should be. Sloppy editing work, I can only guess it's some sort of technical error. (Like people who used to use 1 for l due to how it appeared in certain fonts). So if you don't mind a book just full of recipes and some typos, it'll serve you well. If you're hoping for more, it's a little bare. There is some info, but still you'll find yourself wondering why for one sausage you use one grind but for another something else. Nothing is quite explaind.
I have made multiple recipes now, mostly in patty sausage form, and they are wonderful. Some I have adjusted over time for personal taste, but overall a great book for making sausage!
The author takes you around the world of sausage,with advise about reducing fat without compromising spices and flavor. The only thing I wish he would add is a nutrition index comparing recipes with turkey instead of pork and beef. I can't wait to try the potato sausage!