Jody Maroni's Sausage Kingdom Cookbook
New York, USA: Universe, 1997.
Second-hand softcover
Binns, Brigit Legere. Jody Maroni's Sausage Kingdom Cookbook. Universe: New York, USA 1997. 4to SC 96pp
Charcuterie (Sausages, Pates, etc)
Results 1 - 24 (of 24)
The Complete Sausage Cookbook
Kennebunkport ME, USA: Cider Mill Press, 2021.
New Hardcover
Brown, Ellen. The Complete Sausage Cookbook: make over 300 kinds of sausage. Cider Mill PressL Kennebunkport, ME USA 2021. 4to (260x210mm) HC pict bds 495,[1]pp.
Olympia Provisions
Berkeley, CA USA: Ten Speed Press, 2015.
Second-hand hardcover
Cairo, Elias & Erikson, Meredith. Olympia Provisions: cured meats & tales from an American charcuterie. [FIRST EDITION] Ten Speed Press: Berkeley, CA USA 2015. 4to (285x210mm) dec bds [6],281,[1]pp. (photography by Eric Wolfinger) VG/- rem mark to b.e
Homemade Sausage
Beverley, MA, USA: Quarry Books, 2015.
New Softcover
Carter, Chris & Peisker, James. Homemade Sausage: recipes & techniques to grind, stuff & twist artisanal sausages at home. Quarry Books: Beverly, MA USA 2015. 4to (260x205mm) pict stiff wrappers, 160pp. (photography by Andrea Behrends)
Charcuterie
Paris, Editions Flammarion, 2023.
New Hardcover
Ferrandi (ed). Charcuterie: pâtés, terrines, savory pies - recipes & techniques from the Ferrandi School of Culinary Arts. Editions Flammarion: Paris, 2023. 4to (285x215mm) pict bds 287,[1]pp. (photography by Rina Nurra; preface by Richard Ginioux)
Sausage
New York, Dorling Kindersley, 2012.
Second-hand hardcover
Fletcher, Nichola (ed). Sausage: a country-by-country photographic guide with recipes. Dorling Kindersley: New York, 2012. 4to (240x205mm) pict dj & bds 224pp. (recipes by Caroline Bretherton) Fine/Fine
Tartares & Carpaccios
London, Hachette Illustrated, 2003.
New Hardcover
Garcia, Marie-Victoire. Tartares & Carpaccios (with friends) Hachette Illustrated: London, 2003. 4to (200x200mm) pict dj, pict bds 62,[2]pp. (photography by Akiko Ida)
Sausage & Small Goods Production
London, Northwood Publications, 1976.
Second-hand hardcover
Gerrard, Frank. Sausage & Small Goods Production: a practical handbook on the manufacture of sausages & other meat-based products. (6th Ed) Northwood Publications: London, 1976. 8vo (215x150mm) pict bds xii,254pp. Near Fine
Salumi
San Francisco, CA USA: Chronicle Books, 2008.
Second-hand hardcover
Goldstein, Joyce & Picetti, John & Vecchio, Francois. Salumi: savory recipes & serving ideas for salame, prosciutto & more. Chronicle Books: San Francisco, USA 2008. 4to (235x215mm) HC 144pp. (foreword by David Rosengarten; photography by Leigh Beisch) VG
Pates for Kings & Commoners
London, Robert Hale, 1978.
Second-hand hardcover
Iribe, Maybelle & Wilder, Barbara. Pates for Kings & Commoners: a cookbook. Robert Hale: London, 1978. 8vo (225x140mm) pict dj, blue bds ix,[3],161,[3]pp. VG/VG some minor foxing dj price clipped; slightly yellowed, otherwise fine
Making Great Sausage at Home
New York, Lark Books, 1999.
Second-hand softcover
Kobler, Chris. Making Great Sausage At Home: 30 savory links from around the world. (Classic Kitchen Crafts) Lark Books: New York, 1999. 4to (255x215mm) pict stiff card wrappers, 127,[1]pp. VG/- edges tiring
Home Sausage Making
North Adams, MA USA: Storey Publishing, 2003.
Second-hand softcover
Peery, Susan Mahnke & Reavis, Charles G. Home Sausage Making: how-to techniques for making & enjoying 100 sausages at home. (3rd Ed) Storey Publishing: North Adams, MA USA 2003. 4to (230x180mm) illust stff card wrappers, iv,283,[1]pp. Near Fine
Curing & Smoking Fish
Seminole, FL, USA: Bookmagic, 2014.
New Softcover
Marianski, Stanley & Marianski, Adam. Curing & Smoking Fish. Bookmagic: Seminole, FL USA 2014. 8vo (230x150mm) pict stiff card wrappers, 268pp. POD
Polish Sausages
(np), USA: Outskirts Press, 2007.
New Softcover
Marianski, Stanley & Marianski, Adam & Gebarowski, Miroslaw. Polish Sausages: authentic recipes & instructions. Outskirts Press: (np) USA 2007 4to sm SC 246pp. Indent
Pate, Confit, Rillette
New York, W W Norton & Co, 2019.
New Hardcover
Polcyn, Brian & Ruhlman, Michael. Pate, Confit, Rillette: recipes from the crart of charcuterie. W W Norton & Co: New York, 2019. 4to (260x210mm) pict dj, grey bds [2],251,[3]pp. (foreword by Jacques Pepin; photography by Joe Vaughn)
The Sausage-Making Cookbook
Mechanicsburg, PA, USA: Stackpole Books.
New Hardcover
Predika, Jerry. The Sausage-Making Cookbook: complete instructions & recipes for making 230 kinds of sausage easily in your own kitchen. Stackpole Books: Mechanicsburg, PA, USA 1983. 8vo (220x145mm) pict dj, brown bds, x,182pp.
Home Sausage Making
North Adams, MA USA: Storey Publishing, 2017.
New Hardcover
Reavis, Charles G & Battaglia, Evelyn & Reilly, Mary. Home Sausage Making: from fresh & cooked to smoked, dried & cured - 100 specialty recipes. (4th Ed) Storey Publishing: North Adams, MA USA 2017. 4to (235x205mm) pict bds vii,[1],367,[1]pp.
Terrine
London, Phaidon Press, 2008.
Second-hand hardcover
Reynaud, Stéphane. Terrine. Phaidon Press: London, 2008. 4to (280x215mm) dec dj, orange bds 167,[1]pp. (translated by Mary Consonni; photography by Charlotte Lasceve; illustrations by Sonya Dyakova) Near Fine/Near Fine
Charcuterie: craft of salting, smoking..
New York, W W Norton & Co, 2005.
Second-hand hardcover
Ruhlman, Michael & Polycn, Brian. Charcuterie: the craft of salting, smoking & curing. W W Norton & Co: New York, 2005. 4to (260x210mm) pict dj, qtr bnd yellow, brown bds 320pp. (foreword by Thomas Keller; illustrations by Yevgeniy Solovyew) Near Fine
Salumi: the craft of Italian dry curing
New York, W W Norton & Co, 2012.
New Hardcover
Ruhlman, Michael & Polcyn, Brian. Salumi: the craft of Italian dry curing. W W Norton & Co: New York, 2012. 4to (260x210mm) pict dj, qtr bnd black, grey bds 288pp (drawings by Alan Witschonke)
Salumi: the craft of Italian dry curing
New York, W W Norton & Co, 2012.
Second-hand hardcover
Ruhlman, Michael & Polcyn, Brian. Salumi: the craft of Italian dry curing. [FIRST EDITION] W W Norton & Co: New York, 2012. 4to (260x210mm) pict dj, qtr bnd black, grey bds 285,[3]pp (drawings by Alan Witschonke) VG/VG
French Charcuterie at Home
Miami, USA: tra Publishing, 2024.
New Hardcover
Verot, Gilles & Verot, Nicolas. French Charcuterie at Home: terrines rillettes saucisses & pates en croute. tra Publishing: Miami, 2024. 4to (270x210mm) illust gilt lettered cream cloth bds 239,[1]pp. (photography by David Japy; foreword by Daniel Boulud)
American Charcuterie
New York, Viking, 1986.
Second-hand hardcover
Wise, Victoria. American Charcuterie: recipes from Pig-by-the-Tail. [FIRST EDITION] Viking: New York, 1986. 8vo (235x160mm) illust dj, cream leatherette bds, xix,[1],300pp. (foreword by Ken Hom VG/VG dj lightly sunned & soiled; t.e soiled; internally fine
The Pig
London, Cradock & Co, 1847.
Second-hand hardcover
Youatt, William. The Pig: a treatise ont he breeds, management, feeding, & medical treatment, of siwne. Cradock & Co: London, 1847. 8vo (230x145mm) rebacked, brown blindstamped bds, viii,164,[4]pp.
YOUATT, William. [ (1776-1847)]The Pig: a treatise on the breeds, management, feeding, & medical treatment, of swine; with directions for salting pork.....
Results 1 - 24 (of 24)