The Great Book of Sausages

Finally, the definitive reference on sausages, complete from andouille to zungenwurst. Within its four parts ("Regional Sausage Dishes," "Making Your Own," "Sausages of the World," and an "International Glossary of Sausages") Antony and Araminta Hippisley Coxe include 60 recipes from America to Switzerland, instructions for making 45 varieties, and the history and ingredients of nearly 600 types of sausages found worldwide. With appealing concoctions such as Caillettes de Foie de Porc a la Pugetoise and Doong Gwoo Lap Cheong Jing Ju Yook, these pages are for those who dare not only to cook with sausages but also to know what goes in them.