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Postby Colin » Fri Sep 17, 2004 8:15 am

:D
@ Fatman

I contacted Foyles to source the Cotswold Cookbook, knowing it to be out of print. This was their reply:
Unfortunately we do not have a copy of The Cotswold Cookbook, and I
have not been able to find any record of it on our database.

The only June Lewis Cotswold's book I can trace are Walking The
Cotswolds and one called The Cotswolds, which is in a 'Life &
Traditions' series. Both these titles are out of print.

It is possible that a website specialising in out of print titles could
help you. You may wish to try www.exedra.co.uk or www.abebooks.com.

Sorry that we could not be of more assistance on this occasion.


Could you kindly check your copy for its title, publisher, ISBN and let me know, so I can pursue the search?

Colin
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Postby Fatman » Fri Sep 17, 2004 7:36 pm

Colin

Vie Gehts?

Ich Bin sehr gut!

The book is called" The Cotswold Cook Book" by June Lewis

Publisher is Global Publications , printed by E. P . Lowe ltd ( 01386 853755)

The book has two isbn numbers I have noticed, they read as follows :-

isbn 0 9516728 0 0

isbn , no sorry my mistake the second is a bar code number 9 780951 672808.

I bought my copy from the monk's at Prinknash Abbey , Gloucestershire.

You may also be interested in learning that Maynard Davies is currently writing two further books one being a sausage recipe book , the publishers are Merlin Unwin Books 01584 877456. For those that have heard of Maynard will know to place there order with the publisher now!

Regards

Fatman
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Recipes

Postby Colin » Mon Sep 20, 2004 8:41 am

:D
@Fatman

vielen herzlichen Dank daf�r!

I'll try my luck with www.exedra.co.uk and let you know the outcome.

Colin
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Postby mike » Mon Sep 20, 2004 2:37 pm

Colin

Elmfield books in Birmingham have a copy - they used to have two ;-)

Do an ISBN search @ www.abebooks.com

Mike
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Postby Colin » Tue Sep 21, 2004 11:47 am

:D
Many thanks, Mike. I've secured a hardback copy for myself from "Elmfield" and here is their complete reply:

Yes I do have another couple of copies of 'The Cotswold Cookbook' in stock.
I sold one yesterday (which I assume is to your friend) and so that copy
won't show up online but I do have a paperback copy listed online (may have
a different ISBN) and also have several other hardbacks in stock but haven't
had time to put one back online yet to replace the sold one. I'll do that
now but it might not show up for 24 hours depending on which site you are
searching - alternatively you can order straight from me via email or phone.

The hardback is �8 + �3 p&p or the paperback �5 + �1.50 p&p.

Elmfield Books accepts the following methods of payment:
1. Cheques in UK sterling made payable to 'Elmfield Books'
2. Visa/Mastercard - Card no, exp date and name and address of registered
holder can be sent by phone or via e-mails (split across 2 or more e-mails
if preferred)
3. PayPal (ask for more details if interested)

Regards,

Liz Palmer

Elmfield Books
24 Elmfield Crescent
Moseley
Birmingham
B13 9TN
UK

Tel: 0121 689 6246
E-mail: elmfieldbooks@blueyonder.co.uk

Browse my stock on: www.elmfieldbooks.co.uk


Their website info describes the paperback as follows:

[003154] Lewis, June THE COTSWOLD COOKBOOK
Global Publications. Second Edition. Soft Cover. New. 0951672800 192pp. Collection of traditional recipes from the Cotswold region of England arranged in month-by-month order. Each month begins with a small essay of historical interest. (Book ref. 003154) �5.00
Offered for sale by Elmfield Books


If exedra also comes up with an offer I'll keep you all posted.

Colin
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Postby Colin » Wed Sep 22, 2004 9:59 am

Exedra did come back with an offer but far more expensive:

Further to your request for a booksearch, we are delighted to inform you
that we have found the following
book(s).

June Lewis : The Cotswold Cook Book. 2nd edition. Paperback. Very good copy.

Price: 24.00
Ref: S105406

June Lewis : The Cotswold Cook Book. 1990. Hardback. Very good copy.

Price: 38.00
Ref: S105407

All prices in GB Pounds


Colin
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Sausage recipes

Postby RevImmigrant » Sat Sep 25, 2004 6:49 pm

Fatman, my family is originally from Wolfhagen and Kassel, not far from Hamelin. My father, geboren in Texas on a farm in the German section, grew up on a farm where my grandparents butchered their own beef and pork and made their own sausage and ham. They had a smokehouse. My oldest uncle was also a farmer and made his own.

I have just returned from Mexico after living in Germany in der Odenwald (Sued Hessen) for 3 years. Mexico is a wasteland for good German sausage, so I would love to have some of your friend's recipes. In German is OK. Send me a private message and I will send you my e-mail address.

Linda in Ajijic, Jalisco, Mexico
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Postby Fatman » Sat Sep 25, 2004 8:09 pm

Linda

I will respond soon.

Regards

Fatman
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Recipes

Postby Colin » Sat Sep 25, 2004 9:39 pm

:D
Fatman

Could you possibly send me some recipes too?

Colin
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Postby Fatman » Mon Sep 27, 2004 3:34 pm

I hope this is well worth the wait:-

10lb pork including about 40% fat.

4 x teaspoons of salt ( heaped)

2x teaspoons of quatre-epices

Ground black pepper to taste

Also add plenty of parsley, sage or thyme or a mixture of all three.

Add breadcrumbs or rusk if you desire, sometimes I do other times I don't.

If using water, then add no more than a cup full.

Now try this recipe and get back to me with results and then we can move forward.

Regards

Fatman
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Postby aris » Mon Sep 27, 2004 3:46 pm

A bit high on the fat isn't it?
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Postby Fatman » Tue Sep 28, 2004 9:33 am

Aris

Try the recipe first, then come back and tell me if the fat content is high.

Regards

Fatman
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Postby aris » Tue Sep 28, 2004 1:09 pm

It would depend if you used rusk or not. If yes, then the rusk would absorb a fair bit of the fat - if not, I suspect you'd have an inferno if you cooked these on a BBQ.
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Recipes

Postby Colin » Tue Sep 28, 2004 1:15 pm

:D
Fatman

I'll have to scale down the 10 lbs recipe (for two adults + two boys) but tell me: what sort of pork I should go for? Lean + fat or a fatty cut plus extra fat?
Also, rusk: could this be unused bread, sliced and baked again in an oven until it is a gentle brown colour?
Apart from this recipe, could cereals like flaked oats be used in place of breadcrumbs/rusk?

Colin
Sausages are for life not just for breakfast
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Postby Fatman » Tue Sep 28, 2004 9:36 pm

Colin

Stick to the recipe and freeze if necessary, but do not scale down.

Regards

Fatman
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