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About the Author:
Nick Sandler is Creative Chef for Pret A Manger, responsible for countless lunches on a daily basis. He is also a freelance development chef, creating new dishes for delis and supermarkets. Johnny Acton is a writer/journalist who has authored books on topics ranging from the role of high altitude ballooning in the Space Race to the history of money. Nick and Johnny have written five books for Kyle Cathie - Soup, Mushroom, Preserved, Duchy Originals Cookbook and The Branded Cookbook.
Review:
'Who can resist a banger? A tempting title from Kyle Cathie Publishers that covers both making your own and a host of sausage-centric recipes in an attractive affordable format. There is little available since the Hippsley-Coxes went out of print so this is a welcome addition to the shelf'. * The Bookseller * We British have bangers, the Spanish have chorizo and morcilla, the Moroccans their merguez, and the Germans their frankfurters. This A-Z of sausages shows you how to make more than 30 varieties, and features 80 different ways to use them. * BBC Good Food Magazine * Sausage lovers will adore 'The Sausage Book'. Within its pages Johnny Acton and Nick Sandler demonstrate how to make more than 30 different varieties of sausage; from British pork to frankfurters, chorizo to Lap Cheong. There are even fish and vegetarian options as well as more than 80 recipes for both homemade or store-bought varieties, and recipes for haggis and black pudding to boot. * Choice Magazine *
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- PublisherBOOKS
- Publication date2010
- ISBN 10 1856269248
- ISBN 13 9781856269247
- BindingPaperback
- Number of pages192
- Rating
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The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
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The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
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The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
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The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
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Kyle Cathie
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ISBN 10: 1856269248
ISBN 13: 9781856269247
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The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
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Kyle Cathie
(2010)
ISBN 10: 1856269248
ISBN 13: 9781856269247
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Book Description Paperback. Condition: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine. Seller Inventory # CHL2121750
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The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
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Kyle Cathie
(2010)
ISBN 10: 1856269248
ISBN 13: 9781856269247
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