Edible
2 total works
Our ancestors have enjoyed sausages for thousands of years, even though they've been the butt of jokes for nearly as long. While we often think of sausages as being made only of pork, they've been fashioned from virtually every animal humans eat, as well as a number of vegetarian-friendly fillings. Sausage: A Global History serves up a tasty, informative, and witty account of bangers and bratwurst from all different cultures and periods, easing our doubts about these "mystery meats," and introducing the reader to a host of unusual treats from around the world.Gary Allen's lively and engaging history of the sausage includes many recipes, both historic and original. It's lavishly illustrated with photos and graphics: antique posters and advertisements, photos from exotic lands, and cartoons. It's a virtual alphabet of sausages, from Andouilles (both the original French saucissons and Cajun Louisiana's spicier version), to Italy's zampone, seasoned forcemeat of pork, stuffed and into sewn into the skin of a pig's trotter.
This book is literally wurstig (German for "stuffed like a sausage") with savory tidbits, and speculation on how the lowly sausage-which was first created to prevent waste of otherwise unusable scraps of meat-became the darling of gourmets. Sausage is sure to whet the appetite of foodies and scholars alike.
This book is literally wurstig (German for "stuffed like a sausage") with savory tidbits, and speculation on how the lowly sausage-which was first created to prevent waste of otherwise unusable scraps of meat-became the darling of gourmets. Sausage is sure to whet the appetite of foodies and scholars alike.
From ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine.
With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.
With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.