A Chez Panisse veteran presents this collection of sausage-centric recipes for every meal of the day, plus master recipes for making fresh pork, beef, lamb, and vegetarian sausage from scratch. Full-color photos throughout.
"For lovers of succulent ground meat dishes, Victoria Wise has written a consciousness-raising cookbook that pooh-poohs the notion that sausage has to be encased -- or even made of meat. In "Sausage: Recipes for Making and Cooking with Homemade Sausage," a slim, practical, paperback cookbook from 10 Speed Press, she gives the home cook permission to go freestyle. Wise opens up a world of savory ground meat, fish and vegetable dishes that stand on their own or work as part of a bigger picture."
--San Francisco Examiner, 10/8/10
"Victoria's recipes are inventive and well-spiced. Follow her lead and expand your mind and taste buds with "Sausage.""
--Super Chef blog, 5/12/10
"Decades before sausage became the fetishized plaything of meat-mad chefs in the Bay Area, Victoria Wise was at the forefront of the ground-meat movement. Her brand-new book, "Sausage", shows why."
--TastingTable.com San Francisco edition, 4/26/10