The Sausage Book : being a compendium of sausage recipes, ways of making and eating sausage, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania and committed to paper / by Richard Gehman.

Format:

Book

Author/Creator:

Gehman, Richard.

Contributor:

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Sausages.

Cooking (Sausages).

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Blank, Fritz (bookplate) (donor)

Physical Description:

10 unnumbered pages, 179 pages, 3 unnumbered pages ; 24 cm

Distribution:

New York : Distributed by Crown Publishers, Inc.,

Place of Publication:

New York : Weathervane Books, [1969]

Contents:

A sausage by any name: How to be your own butcher; Grinders; Bung or casing; Pricking-or not pricking-sausage

Recipes

Postscript.

Notes:

"This edition is published by Weathervane Books a division of Barre Publishing Company, Inc. by arrangement with Prentice-Hall, Inc."

Includes index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has statement "This edition is published by Weathervane Books a division of Imprint Society, Inc. Distributed by Crown Publishers, Inc. by arrangement with Prentice-Hall, Inc." on title-page verso.

Kislak copy is "f" printing.

ISBN:

0517146584 (cloth)

9780517146583

OCLC:

16689866