Hot Links & Country Flavors: Sausages in American Regional Cooking

Front Cover
Knopf Doubleday Publishing Group, Apr 1, 1990 - Cooking - 380 pages
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Pork and sage breakfast sausage, Louisiana andouille, Mexican chorizo, Portuguese linguica, Italian sweet fennel sausage, Polish kielbasa, Chinese crepinettes--here is an astonishing array of regional sausages that give character to American cooking.

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Contents

Section 1
75
Section 2
79
Section 3
133
Section 4
146
Section 5
189
Section 6
199
Section 7
267
Section 8
289
Section 9
327
Section 10
339
Section 11
347
Section 12
353
Copyright

About the author (1990)

Bruce Aidells is the founder of Aidells Sausage Company and author of nine cookbooks, including "The Complete Meat Cookbook, The Complete Sausage Book, " the "Meat" and "Poultry" chapters of the revised "Joy of Cooking, " and the key meat tips in "The All New Good Housekeeping Cookbook." He won the 1990 Julia Child Cookbook Award for Hot Links and Country Flavors. His articles appear in numerous publications, including "Cooking Light, Bon AppEtit, Gourmet, "and "Food & Wine.

Denis Kelly has been a restaurateur, food and wine consultant, and college professor. A recipient of both the Julia Child Award and the James Beard Award, he is the author of "Creole and Cajun Cooking" and "Pacific Grilling" and the coauthor of many cookbooks, most notably "The Complete Meat Cookbook" with Bruce Aidells. Mr. Kelly has also written for publications such as "Gourmet" and "Wine & Spirits." He lives in the San Francisco Bay Area.

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