Anyway, I've just noticed these books at Weschefelders that I've not seen before, has anyone read/got info/opinions on any of them?
Wurste, Sulzen, Pasteten Selbst Gemacht By Bernhard Gahm
We are pleased to include this classic German Sausage book. It is the equivilant of Home Sausage Making in German. Packed with recipes and instructions it is a wonderful insight into the huge range of German sausages and salami. Beside each recipe are full colour illustrations and whilst the book is written in German the recipes are relatively simple to translate.
Recipes include, Schnittfeste Rohwurst, Bauernsalami, Cervelatwurst, Bruhwursts...Wiener Wurstchen, Knackwurst, & Gelbwurst. Bratwurstes...Grobe Bratwurst, Frankische, Nurnberger, Feine, and Weinwurst Munchner Art. These are just a few plus numerous recipes for Pates and German Meat Loaves and also salted hams and gammons.
Cured By Lindy Wildsmith
Published October 1st 2010 'Cured' covers salting, marinading, drying, smoking and pickling a wide range of meat , fish and other food products. In seven sections - each dedicated to a different method of curing - Lindy Wildsmith de-mystifies the ancient secrets of curing. This new book fills the gap in the market for a dedicated book on curing for all those keen to turn their hand to curing their own meats and fish. All the recipes can be done on a small scale at home, on the farm, or charcuterie, and adapted for larger scale operations. It is beautifully illustrated and packed with accessible information on all aspects of curing. Recipes include dry cured bacon and pancetta, gammons and hams to New York Deli pastrami, Venison Jerky, Salt Beef, Smoked Salmon, and Salt Beef. Other recipes from around the world include Salt Cod dishes from the Mediterranean and Scandinavia , and classic Italian antipasta in the form of Venetian Carpaccio and ruby red Carne Salada...
Preserving The Italian Way By Pietro Demaio
Packed full of recipes, tips, & anecdotes this is a great book for anyone with an interest & love of Italian food. The chapters include how to preserve Olives, Fish, Cheeses, Salami & Salted Meats. Syrups & Liquers......& a whole lot more !
In the meats section there are recipes for Calabrese Salami, Abbruzzese Salami, Capocollo, Pancetta, Prosciutto, Venetian Salamis, Cotechino, Salami all 'aglio, Soppressate, Bresaola ...amongst loads of other variations & including several for Black Puddings.
This collection of recipes oozes with a love of both Italian Food & the Italian way of life.
Phil
