The Savory Sausage: A Culinary Tour Around the World
She cooked and ate sausages for 730 consecutive days, Merinoff says, to prepare this guide to making and using them. The three basic types (fresh, smoked, and dried) can be prepared in hundreds of variations: Transylvanian lemon sausage, German bread sausage, Catalonian butifarra, Chinese lop cheong, etc. Merinoff (who also wrote The Glorious Noodle ) organizes her chapters by country. She then, for instance, gives a recipe for preparing chorizo, and follows it with recipes that use chorizo as an ingredient. Instructions are clear and quite detailed. Index not seen, but there's a long and intriguing bibliography. Recommended. SPCopyright 1987 Reed Business Information, Inc.