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The Great Book of Sausages| Media: | Paperback | | Author: | Antony Hippisley Coxe, Araminta Hippisley Coxe | | Publisher: | Overlook TP | | Release date: | 01 October, 1996 | | List price: | $15.95 |
| Our price: | $10.85 that is 32% off! |
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| The Great Book of Sausages |
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Average rating:  |
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i love my sausage |
upon purchasing this fabulous hard back, i was suprised to find the content revolved around sausages.
many of my lovers have compared my little weener to a chipolata. before reading this book i thought they were complimenting the old guy but now i know a chipolata is 'a small crappy sausage, not worth time and effort to enjoy'. thanks mr coxe. |
| The Great Book of Sausages - Antony Hippisley Coxe, Araminta Hippisley Coxe |
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Under-cooked Book |
| I bought this book expecting the definitive guide to sausages. Not. This is a survey of sausages the world around - what they are made of, casings and who makes them. I confess I didn't need to hear about the guy in Thailand making sausages on his little farm. Also included is a host of sausage food recipes which I just scanned. They looked light weight (like the rest of the book) and nothing caught my eye. What's not in this book? Any useful information on making or cooking sausages. "Spice to taste". Never a useful hint on the typical ratio of spices for various sausages. What good is a sausage recipe without at least guidance on spicing? This book is only useful for answering questions like "What's in blood sausage?" and nothing in the way of "how do you ....". Basically it's not a cookbook - it's a coffee table book without pictures. |
| Antony Hippisley Coxe, Araminta Hippisley Coxe - The Great Book of Sausages |
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The not-so-great sausage book |
| It's presumptuous for this book to call itself the "only complete guide" to sausage. True, it has encyclopedic descriptions of every ethnic sausage known to man, BUT doesn't give all the recipes. I also found the book to be slanted towards the British Isles in content and terminology. And the last straw, it contains no American sources for sausage-making supplies. Had I viewed it in a bookstore, I would never have purchased it. Rytek Kutas' book is the best! |
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