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The sausage book the complete guide to making, cooking & eating sausages

Sandler, Nick.

The sausage book the complete guide to making, cooking & eating sausages Nick Sandler & Johnny Acton ; photography by Cristian Barnett. - London : Kyle Cathie 2010. - 192 p. : ill. ; 26 cm.

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.

ISBN: 9781856269247 (pbk.)

Standard No.: 4219.144641

Subjects--Topical Terms:
Cooking (Sausages)

Dewey Class. No.: 641.66

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