English Sausages

by Jan Davison

Overview

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.

Product Details

ISBN-13:	9781909248366
Publisher:	Marion Boyars Publishers Ltd
Publication date:	12/22/2015
Series:	English Kitchen
Pages:	176
Product dimensions:	5.30(w) x 8.40(h) x 0.70(d)

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.