In the original dust jacket. Brown leatherette binding with gilt title on the spine and front board.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available.

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. A nice clean extremely rare original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG.

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. The Midsummer House experience is imaginatively curated to delight and amaze, so the surprise set menu changes regularly and is ‘Midsummer’s’ playground to showcase.

Getting the hang of making haggis or the knack of preparing knockwurst isn’t nearly as tough as is commonly believed. The Sausage-Making Cookbook explains this traditional kitchen craft and shows exactly how to go about it. Step-by-step instructions help make beginners into masters of the sausage-making art. Tips on equipment and techniques enhancing the 230 recipes make this much more than just a cookbook. The Sausage-Making Cookbook is for the increasing numbers of people who want to provide for themselves. *Eliminate harmful nitrates and nitrites, artificial preservatives, and stuffers by controlling the raw materials that go into homemade sausage. *Little investment in equipment and supplies *Traditional, time-tested methods for preserving meat and an independent way of life.

Review: This book is a WINNER! it tells just about making sausages and the things that go along with it, like Certified Pork, how to sanitize your refrigerator. It is very down to earth, practical, and one that I’m glad I ordered ! There are 100’s of different sausage types and styles, a lot of them I may never eat or make, and there are a couple of really good websites with hundreds of recipes, and there is more to making sausages than a recipe! This book tells you the in’s and out’s, and it’s geared for the small at home sausage maker. I don’t want to make 2 tons of sausages, I want to make a couple of dozen links of them. For the price, you won’t go wrong !

Jerry Predika, well-known contemporary Russian photographer and artist, also excels in the culinary arts. An accomplished cook trained in the customs of his Slavic ancestors, the Santa Cruz, California, resident has gained a reputation preparing his old-world specialty recipes.