The sausage book the complete guide to making, cooking & eating sausages Nick Sandler & Johnny Acton ; photography by Cristian Barnett.

By:

Sandler, Nick

Material type: Text

TextPublication details: London : Kyle Cathie 2010.Description: 192 p. : ill. ; 26 cmISBN:

9781856269247 (pbk.)

Subject(s):

Cooking (Sausages)

DDC classification:

641.66

Summary: The world is in love with the sausage: from the Chinese lap cheong, to Germany's 1200 varieties of Wurst, almost every country has its own variation. This title taps into this universal passion for sausages, but is much more than a geographical and historical romp through the world of sausage--Publisher's description.

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
Non-Fiction	Waimate Located at Event Centre	641.66 (Browse shelf(Opens below))	Not For Loan	Not for loan		A00590760

Includes index.

The world is in love with the sausage: from the Chinese lap cheong, to Germany's 1200 varieties of Wurst, almost every country has its own variation. This title taps into this universal passion for sausages, but is much more than a geographical and historical romp through the world of sausage--Publisher's description.

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