The Gourmet's Guide to Making Sausage Vol. II

The Gourmet's Guide to Homemade Sausage Vol. II is the second volume detailing a further 111 recipes for making international sausages. Like Vol. I it also provides guidelines for the making of homemade sausages including sausage types, equipment, health, ingredients, additives, casings, production, methods and recipe records. More

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About Christopher Bruce

Chris Bruce was born in England and educated in South Africa. After a long career in the construction industry in South Africa, Namibia, Hong Kong and the Philippines, Chris moved to Thailand in 2001. He built and equipped a sausage factory in Bangkok which was operated by his wife. Not being Thai, unable to speak the language, no longer a part of the construction “EXPAT NETWORK” due to the slump in the Asian construction industry, it was not long before he became somewhat bored with life. One way to alleviate the boredom was to write. Chris decided to use his knowledge of the sausage industry to write a book of sausage recipes. This was followed by a book of recipes for preparing meals using sausage and a book of liqueur making methods and recipes. After completing the three recipe books he encouraged friends from around the world to send him jokes and cartoons by email. This series of TAKE ME TO THE TOILET BOOKS (VOLS I to VII) is the result of the huge response he got. Chris makes no claim to have dreamt up the jokes, anecdotes and other amusing facts or stories featured in these volumes and in fact it is impossible, with very few exceptions, to say where the jokes originated. Two Thai cartoonists Kitti Meeboonnum and Wirat Sukcharoen provided the illustrations. One thing Chris did realize was that people do not have much time to read a little humour and the “Thunderbox”, as it used to be called, is the ideal place to do so. The internet, the source of much modern humor, is not normally accessible during visits to this most private of places and it is hoped that these “TOILET COMPANIONS” will add amusement to the otherwise idle moments spent in the “BOX”.

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About the Series: The Gourmet's Guides to Making Sausage
This series comprises four books: The Gourmet's Guide to Making Sausage Volumes I & II, Sausage: Making a Meal of It and The Gourmet's Guide to Making Meat Loaves and Hamburger Patties. The Gourmet's Guides to Making Sausage describe the sausage making process from types to ingredients and production methods. The are 111 recipes in Vol. I and 116 recipes in Vol. II (including 16 Asian recipes). The Gourmet's Guide to Making Meat Loaves and Hamburger Patties contains a short history of meat loaves and hamburgers and 44 meat loaf and 9 hamburger recipes. Sausage: Making a Meal of It describes the versatility of sausage and 56 meal menus, 14 cocktail menus and 5 suggestions for hamburger and hot dog rolls. These books will make a major contribution to any housewife's, cook's or chef's kitchen library collection.

Also in Series: The Gourmet's Guides to Making Sausage

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