From the Luganega to the Calabrese, Italian sausages come in all shapes and sizes - short and fat, long and thin, horseshoe-shaped and even circular. Sausages form an integral part of Italian culture and cuisine, and the two are inexorably linked. There is even a patron saint of sausages, Sant' Antonio, who is always seen with a pig at his side and whose Feast Day, 17 January, is celebrated with much porcine squealing as pigs are slaughtered for the annual sausage-making festival. In this practical and humorous book, acclaimed cookery writer Mary Contini explores the Italian fascination with salsiccie, tracing its history and displaying its remarkable versatility with over 55 mouth-watering recipes, including Il Panino di San Gennaro - the best sausage roll in the world - Philip's Fabulous Fonteluna Sugo, and Peperoni Pizza Twice!

Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles. Named after the earthenware pot in which they are traditionally prepared, tagines are fragrantly spiced and comforting, easy to make and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce. In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric and Coriander. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside. Create your own aromatic feast, worthy of any Moroccan kitchen.

PREFACE: In publishing the third edition the author has added many more pages, and wholly reconst. ructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212. In Denrer, where the air is much lighter, it boils at 202. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted gving much information on chemistry and food values, leaving that for the cooking schools. No girls education is complete without such a course. h intelligent knowledge of cooking will enable thein to feed their family with less expense and giving them the variety the family requires. Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a. nurse. The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledg in theart of cooking. GENERAL RULES. Be correct in measurements for perfect results. All measurements level excepting baking powder, which is measured rounding with the side of the can. Sift flour before measuring. Use a standard measuring cup. Scald milk over hot water. Cook vegetables in freshly boiled salted water. To butter crumbs-one tablespoonful of melted butter mixed with two tablespoonfuls of crumbs. To extract the juice from onions, cut across the grain, cutting in halves and grate. TABLE OF CONTENTS: Page Breads ............................................... 9 Breads with Baking Powder .......................... 20 Griddle Cakes ........................................ 26 Cereals .............................................. 29 Soups ............................................... 30 Cream Soups ........................................ 39 Summer Soups ....................................... 47 Fruit SOUPS .. ....................................... 47 Fish ................................................. 49 Shell Fish ........................................... 57 Lobsters ............................................ 64 Meats .............................................. 67 Pork .................................................. 77 Mutton and Lamb ................................... 82 Veal ............................................... 87 Poultry ............................................. 94 Game ............................................... 108 Entrees ............................................. 114 Fritters ............................................. 138 Vegetables .......................................... 141 - Sauces .............................................. 169 Puddings and Ice Cream Sauces ........................ 180 Cheese Dishes ....................................... 186 Salads .......

This is the fourth of six parts of a facsimile reprint of a compendium of cookery, gardening, animal husbandry and general household medicine which was published in two volumes in about 1760, having first been offered to the public in 41 weekly parts in 1756. The author claimed "upwards of Thirty Years Experience" as housekeeper or cook, possibly in the service of a Lady Hewit, whose manuscript receipt book - cookery and medicinal - is copied into the published work. The work is arranged as a calendar discussing marketing, cooking, preserving, brewing, medicines for men and animals, and tending the orchard, the herb and vegetable garden and the pleasure garden, month by month. Among its features are descriptions of foods bought - spices, sugar, anchovies, olives, soy sauce - as well as foods grown or cooked. Other hints about marketing - buying fish, for instance - are more detailed than in many other manuals of the period, and there are lists of specific varieties of fruits as they are ready for the table.