Book of Sausages / Antony & Araminta Hippisley Coxe.

Format:

Book

Author/Creator:

Hippisley Coxe, Antony, 1912-

Hippisley Coxe, Araminta, author.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Sausages).

Sausages--Dictionaries.

Sausages.

Genre:

Dictionaries.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

250, [6] pages ; 20 cm

Edition:

Revised edition

Distribution:

London : Division of the Cassell Group,

Place of Publication:

London : Victor Gollancz in association with Peter Crawley, 1994.

Contents:

Sausages in General

Cooking and Serving Sausages

Making Your Own Sausages. Hygiene; Ingredients; Equipment; Seasoning; Spices, Herbs and Condiments; Beer, Wines and Spirits; Casings; Salting; Smoking and Drying; Storage

Introducing the Sausages of the World

An International Glossary of Sausages, including details of how they are made

Regional Sausage Dishes. American; Austrian; Chinese; English; French; German; Hungarian; Italian; Netherlands; Polish; Spanish; Swiss.

Notes:

Originally published in 1978 by Pan Books under tittle "The Book of Sausages". Revised and enlarged edition first published in 1987 in association with Peter Crawley by Victor Gollancz Ltd. Further-revised edition first published in paperback in 1994 in association with Peter Crawley by Victor Gollancz.

Includes bibliographical references (pages [239]-240) and indexes.

Local Notes:

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.

ISBN:

0575058129 :

9780575058125

OCLC:

31710429