Antony & Araminta Hippisley Coxe"s book of sausages.
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Antony & Araminta Hippisley Coxe"s book of sausages. by Antony Hippisley Coxe

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Published by V. Gollancz in association with P. Crawley in London .
Written in English


  • Sausages,
  • Cookery (Sausages)

Book details:

Edition Notes

Other titlesAntony and Araminta Hippisley Coxe"s book of sausages.
ContributionsHippisley Coxe, Araminta.
LC ClassificationsTX749.5.S28 H56 1987
The Physical Object
Pagination250 p. ;
Number of Pages250
ID Numbers
Open LibraryOL2476986M
ISBN 100575040041
LC Control Number87209487

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Book of the Sausage Paperback – January 1, by Antony and Araminta Hippisley Coxe (Author) See all formats and editions Hide other formats and editions. Price New from Used from Paperback, Import "Please retry" $ Author: Antony and Araminta Hippisley Coxe. Buy Book Of Sausages New edition by Antony Hippisley Coxe, Araminta Hippisley Coxe (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders/5(5). Antony Hippisley Coxe, Araminta Hippisley Coxe avg rating — 2 ratings — published — 2 editions/5. Book of Sausages book. Read reviews from world’s largest community for readers/5.

The euphoniously named Antony and Araminta Hippisley Coxes claim in that the Cambridge variety “is probably the most popular sausage in England,” but they are uninformed outliers. The statement, like much else in their Great Book of Sausages, is both inexplicable and erroneous. Araminta Hippisley Coxe. Books (5) Biography; Book of Sausages by Antony Hippisley Coxe and Araminta Hippisley Coxe. Categories: Meat ISBN: Hardcover (United Kingdom) 7/1/ Bookshelf. 4; 0; Request Index; show. Book of Sausages.   [Moderators Note: This topic has been split from Cooking with Ruhlman & Polcyns Charcuterie topic.]Surprised to look in Charcuterie last night and not find a recipe for liverwurst which Ive got my heart set on making. Anybody here have experience with this, or a . -In The Great Book of Sausages (Woodstock, NY ), the euphonious Hippisley Coxes (Antony and Araminta) include recipes for both the archaic offal and caul (‘haslet’) and modern pork and bread (‘Lincolnshire haslet;’ “a much more refined recipe”) versions. They use sage but not mace and use “lean pork and rusk in the ratio of 5.

  The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages. Here are some of these tantalizing recipes:Brand: Rose, Robert Incorporated. Discusses useful equipment supplies, and spices, demonstrates basic sausage making techniques, and provides a variety of recipes that feature sausages. Buy this book* Sausage-making Cookbook. Traces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes.   Buy a cheap copy of The Art of Making Sausages, Pates, and book by Jane Grigson. Originally published as The Art of Charcuterie, this remains the only book that tells you how to make at home all those enticing delights that have heretofore been Free shipping over $/5(1).   Oxford University Press bans sausages and pigs from children’s books in effort 'to avoid offence': Bizarre clampdown branded 'nonsensical political correctness' Ban is apparently aimed at.