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by: Charles G. Reavis
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There is no mistaking that mouthwatering aroma, rich with herbs and spices. This NEW Revised Edition of Home Sausage Making is a combination
how-to-manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt
content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches,
pasta dishes, and many other dinner treats.
Learn the secrets to the world's finest sausage.
- Complete how-to instruction s using equipment
already in your kitchen
- Make over 32 types of sausage, fresh and cured
- Health facts about sausage
- Poultry sausage - NEW chapter
- Fish sausage - NEW chapter
- Over 175 recipes
About The Authors:
Charles G. Reavis, an English instructor, has been making sausage since his Moravian grandfather taught him how years ago. A skilled chef,
Charles has tested and retested every recipe in this book, to make them both simple to prepare and delightful to eat.
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by Ardie Davis & Paul Kirk
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Ardie Davis and Paul Kirk know their BBQ, and they toured the US looking for the best. They take you behind the scenes of what they consider to be the country's 100 best BBQ joints, to meet the pitmasters, learn their stories and discover their recipes.
Plenty of BBQ cookbooks have recipes for ribs, beans and coleslaw but the recipes in this book are some of the best of the best for traditional dishes like burgoo, gumbo, barbecued baloney, and many more.
America's Best BBQ is more than just a cookbook. It is an entertaining read that includes photos of classic BBQ joints, BBQ memorabilia, postcards, etc. If you're serious about your BBQ then this is the book for you.
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by: Jerry Predika
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Master sausage-making chef Jerry Predika has collected hundreds of ethnic recipes from countries around the glove and passes them on to you in THE SAUSAGE MAKING COOKBOOK.
Included are the best old-world traditions and family-guarded secrets for making every kind of sausage imaginable -- Scottish haggis, Hungarian kolbasz, Polish kielbasa,
Mexican chorizo ... and over 200 more.
Sausage making is a simple-to-learn kitchen craft, and getting started is easy and inexpensive. Predika demonstrates his expertise gained
from a lifetime of learning the most efficient sausage-making methods and techniques an has gathered the essential information into a few
easy-to-follow instructions.
Making sausage yourself you'll be able to eliminate harmful nitrates from your diet and control the use of stuffers and artificial ingredients.
You'll become more self-sufficient as you develop your culinary skills and you'll enjoy the satisfaction of creating flavorful gourmet dishes
and adding delightfully different taste treats to your everyday fare.
About The Author:
Born into a family of Russian and Slavic background, Jerry Predika learned to prepare foods at an early age. He fondly remembers celebrating Russian Christmas and Easter at
his grandparents' home and, in preparation for the festivities, making sausage with his grandmother the old-world way.
As he grew older he realized that many fine old recipes were being lost with the deaths of older family members. He started to collect them
and now he has gained a well-earned reputation as cook and caterer specializing in traditional ethnic recipes. Says Predika, "In my own endeavors
to find enlightenment on sausage-making for my own use, I cursed many times over that a book had not been written on the subject. What a beautiful
art and it's dying out!"
Jerry Predika, a professional artist and wine counselor for a California winery, brings artistry to everything he does, whether it's painting or
teaching wine appreciation classes or making his own sausage. He currently resides in Santa Cruz, California.
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by: Phil Brittin & Joseph Daniel
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Step up and say howdy to the Lone Star food groups: Barbecue, Chili, Tex-Mex and Traditional Texas. There's a long tall Texan in town with a
different brand of grub that's already staked a claim on the most discriminating palates around.
Here are the secrets of world-class "chili-heads," the legends and lore of Lone Star fare, the authentic best of the Great Empire of Texas.
You,ll learn to build a 55-gallon drum smoker and to master the fine art of slow smoking, to dig a four-star BBQ pit, to identify each of the
many peppers which lend distinctive zing to everything from killer chili to Jalapeno Pie. You'll learn what a Rocky Mountain Oyster is, who are
the hottest chefs on the chili circuit and much, much more.
Whether it's a craving for 'cue or a flare of chili passion, an irresistible desire for a mess of Mamma Doris' Country Fried Rattlesnake or a thirst for a Pink Armadillo,
Texas On The Halfshell can satisfy it -- and then some. It's been a long trail that's led through smoky BBQ pits and crowded chili parlors, spicy Tex-Mex joints
and downhome country kitchens to corral the 300-odd recipes presented here, but when you tie on the feed bag you'll reckon it was all worthwhile.
About The Authors:
Second only to art, food is Phil Brittin's favorite pastime. He started eating as a child, and hasn't stopped since. He's an expert on
Western history and lore whose uncanny ability to extract the truth of the tallest Texas tale made this book possible. A Westerner born and
bred, Joe Daniel is the great-grandson of grocer Ben Daniel, whose chain of grocery stores was famous for its private brand: Daniel's Pride.
Though the stores were long ago absorbed into more modern supermarkets, the pride lives on in Joe's approach to a contemporary book on food,
not merely a compilation of recipes, but a document of a unique culture.
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