skip to content

Aidells, Bruce

Overview
Works: 15 works in 35 publications in 1 language and 3,341 library holdings
Genres: History 
Roles: Author
Classifications: TX749, 641.66
Publication Timeline
Key
Publications about Bruce Aidells
Publications by Bruce Aidells
Most widely held works by Bruce Aidells
The great meat cookbook by Bruce Aidells( Book )
3 editions published in 2012 in English and held by 636 libraries worldwide
"Grass fed." "Organic." "Natural." "Pastured." "Raised without antibiotics." "Heirloom breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the saviest shopper. Which products are worth the price? Which labels are meaningless? The author, a meat expert makes sense of the confusion and helps shoppers choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. He provides the information needed to become comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers' market, to tips on grilling and barbecuing. This book presents hundreds of recipes for meat dishes, including steaks, kebabs, roasts, stews, and chops, using ham, sausage, bison, goat, pork, beef, veal, and lamb. It also includes guides to all the major cuts, with a full-color photo of each
Bruce Aidells's complete book of pork : a guide to buying, storing, and cooking the world's favorite meat by Bruce Aidells( Book )
1 edition published in 2004 in English and held by 594 libraries worldwide
Provides a comprehensive guide to all things pork, sharing porcine lore and history as well as 150 international recipes including pork salad with apricot and blackberry tea glaze and roasted double pork tenderloin stuffed with prosciutto
The complete meat cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal by Bruce Aidells( Book )
3 editions published in 1998 in English and held by 540 libraries worldwide
The complete meat cookbook: a jucy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, veal and lamb
Bruce Aidells's complete sausage book : recipes from America's premium sausage maker by Bruce Aidells( Book )
3 editions published in 2000 in English and held by 402 libraries worldwide
The Skinny On Sausage Lore, Sausage Making, And Using Sausages In Recipes From Americas' Premier Maker Of Gourmet Sausages
Real beer & good eats : the rebirth of America's beer and food traditions by Bruce Aidells( Book )
3 editions published between 1992 and 1995 in English and held by 333 libraries worldwide
A cookbook and food-and-drink odyssey chronicles the history of beer and ale from the age of the Founding Fathers and offers early American recipes that include pickled oysters and quail, soft pretzels, and onion soup
Hot links & country flavors : sausages in American regional cooking by Bruce Aidells( Book )
2 editions published in 1990 in English and held by 281 libraries worldwide
Barbecuing, grilling & smoking by Ron Clark( Book )
7 editions published between 1988 and 1995 in English and held by 267 libraries worldwide
Regional American classics ( Book )
1 edition published in 1987 in English and held by 120 libraries worldwide
Classic American cooking from the Academy ( Book )
1 edition published in 1993 in English and held by 66 libraries worldwide
Flying sausages : simple, savory recipes for creating and cooking with chicken and turkey sausages by Bruce Aidells( Book )
2 editions published in 1995 in English and held by 62 libraries worldwide
Bruce Aidells' complete sausage book : recipes from America's premier sausage maker by Bruce Aidells( Book )
5 editions published between 1999 and 2013 in English and held by 33 libraries worldwide
Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire. From the Trade Paperback edition
Bruce Aidells's sausage book : recipes & techniques from America's premium sausage maker by Bruce Aidells( Book )
1 edition published in 2000 in English and held by 4 libraries worldwide
[Culinary ephemera : meats and eggs] ( Book )
in English and held by 1 library worldwide
The complete meat cookbook : a juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, veal, and lamb by Bruce Aidells( Book )
1 edition published in 1998 in English and held by 1 library worldwide
A personal history of sausage in America by Bruce Aidells( Sound Recording )
1 edition published in 2003 in English and held by 1 library worldwide
 
moreShow More Titles
fewerShow Fewer Titles
Languages
English (35)
Covers
Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.