Buchnummer des Verkäufers
Inhaltsangabe: The book contains chapters covering: the sausages of Roman England; English fresh sausages; regional fresh sausages; white puddings and hogs puddings; black puddings, smoked and keeping sausages. There is then a section on making sausages, a full glossary and bibliography. There are approximately 100 recipes.
About the Author: JanDavison is a food writer who lives in London. She contributes to many food blogs including Eats This Podcast. She wrote 'Art & Alchemy: The Authentic Air-Cured Sausages of Europe for the Oxford Syposium 2012 collection, Stuffed & Wrapped Foods.
Buchbeschreibung PROSPECT BOOKS Okt 2014, 2014. Taschenbuch. Buchzustand: Neu. Neuware - Englisch. Artikel-Nr. 9781909248366