Bangers to Bacon
A New Zealand Guide to Making, Cooking and Using Sausages and Cured Meats
RRP $45 $40.30 Save 10%
Price includes NZ wide delivery!
|Format: ||Paperback, 160 pages|
|Other Information: ||60 photographs|
|Published In: ||New Zealand, 01 August 2012|
There is no doubt about it - New Zealanders love their sausages, whether it's the good old kiwi-style banger from the school sausage sizzle, the gourmet venison sausages from the local butcher, or even the vegetarian snags on the barbie, sausages are a staple in the New Zealand household. Jeremy Schmid demonstrates step-by-step processes to make fresh sausages; hot smoked, cured, dried and vegetarian sausages; dry cured and wet brined meats. He also includes delicious recipes for homemade sausages, from humble Bangers and Mash and Toad in the Hole to more gourmet meal options, such as Hot-smoked Pork Sausage Salad with Eggplant Relish. Jeremy also includes loads of useful tips, information about equipment and an excellent list of stockists and suppliers. The book is set to appeal to a wide audience - hunter, home cook and foodies, or anyone looking for new self-sufficiency skills to add to their repertoire.
About the Author
Jeremy Schmid is a professional chef with his own restaurant 215 Bar & Bistro in Dominion Road Mt Eden. After gaining a scholarship to attend a general course in charcuterie at the Culinary Institute of America in California he returned to New Zealand and created the successful Little Boys sausage range. Jeremy is well versed in traditional methods of preparing meat. Devin Hart is a freelance photographer with experience in food, commercial and wedding photography. He photographs, on commission, extensively for Getty Images and in 2010 was awarded second prize in the Royal Easter Show's National Photographic competition. His food photography appears in New World supermarket's Real magazine.
New Holland Publishers (NZ) Ltd|
27 x 21 centimetres (0.38 kg)|
15+ years |