Billing itself as “a treasury of encased meat,” this awesomely off-beat guide-with-recipes covers everything from bangers and mash to New Jersey’s Taylor pork roll, from Finnish porilainen to Chinese opka hesip. Entries are pithy, with notes on meats traditionally used, customary cooking methods, and archetypal serving styles along with historical notes. Included are passionate pieces on sausage heavens such as Thailand and Canada, and an ode to red beans and rice made with the cheapest possible Louisiana sausage. Contributors include Rene Redzepi, Ivan Orkin, Rick Bayless, and Fuchsia Dunlop. Fun and smart.
Color photographs throughout. Hardcover.
If this item is sold out:
We’ll be doing our best to get more copies in as soon as we can. When we have firm information about their arrival, we’ll post it in the first line of the description. It’s also possible that there may still be stock on the shelves at the bookstore, so please do not hesitate to call us at 212-876-5550. You may also ask us to notify you directly when it comes back into stock.