{"title":"Gary Allen","description":"\u003cp\u003eWelcome to the Gary Allen collection, a fascinating exploration of the world of culinary science and the natural wonders behind the art of food preparation. As an esteemed author in the \u003cem\u003eScience \u0026amp; Nature\u003c\/em\u003e category, Gary Allen takes readers on a delightful journey, blending gastronomy with the intricacies of nature's processes.\u003c\/p\u003e\n\n\u003cp\u003eNotably, Allen's insightful book \u003cstrong\u003e\u003cem\u003eSausage\u003c\/em\u003e\u003c\/strong\u003e uncovers the rich history and science of this beloved food. Through engaging narratives and detailed analyses, he elucidates the evolution of sausage-making, from traditional methods to contemporary culinary innovations. His work appeals not only to food enthusiasts but also to those curious about the biological and chemical principles that underpin the creation of our favourite meals.\u003c\/p\u003e\n\n\u003cp\u003eGary Allen's writing style is both accessible and captivating, ensuring that readers of all backgrounds can appreciate and understand the complex intersections of science and nature in cooking. Dive into this collection to enrich your understanding of how nature’s ingredients transform into culinary delights and to celebrate the art and science of food.\u003c\/p\u003e","products":[{"product_id":"sausage-by-gary-allen-9781780235004","title":"Sausage","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eWe know from murals that the ancient Egyptians made sausages from the blood of sacrificial cattle.\u003c\/p\u003e\n\n\u003cp\u003eThe word ‘sausage’ is derived from the Latin \u003ci\u003esalsus\u003c\/i\u003e, meaning ‘salted’.\u003c\/p\u003e\n\n\u003cp\u003eThe German Currywurst is so beloved that there is a museum dedicated to it in Berlin.\u003c\/p\u003e\n\n\u003cp\u003eThe popular pizza topping pepperoni is not Italian at all, but an American invention.\u003c\/p\u003e\n\n\u003cp\u003eMexican green chorizo is coloured with herbs, jalapeño chillies, and tomatillos.\u003c\/p\u003e\n\n\u003cp\u003eThe Chinese have made sausages since around 600 BC.\u003c\/p\u003e\n\n\u003cp\u003eThis book includes a selection of recipes.\u003c\/p\u003e\n\n\u003cp\u003eFrom bangers to Bratwurst, and Cumberlands to chorizo, every country has its own special sausages. There is a veritable alphabet of sausage, from the Cajun \u003ci\u003eandouille\u003c\/i\u003e—and its less spicy forerunner, a French saucisson of the same name—all the way to the Italian \u003ci\u003ezampone\u003c\/i\u003e. As this rich and engaging history shows, people worldwide have been making sausages for thousands of years. They can be made of blood, meat, fish, or cheese; have a skin or be skinless; be dried, smoked, fermented, or fresh; tubular, spherical, or in a patty. The history of the sausage is one of relentless creativity and invention, as different cultures found countless delectable ways to transform otherwise unappealing scraps of meat.\u003c\/p\u003e\n\n\u003cp\u003eGary Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks, and cartoons. Together, they build a picture of a food that has been beloved—even as it’s scoffed at—throughout human history. \u003ci\u003eSausage\u003c\/i\u003e is a must-read for anyone interested in the longstanding culinary journey of this versatile food.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NewSouth Books","offers":[{"title":"Default Title","offer_id":46854817054956,"sku":"9781780235004","price":29.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/1d468b0d892c8b245448875009a431f4.jpg?v=1759264493"}],"url":"https:\/\/bookhero.pro\/collections\/gary-allen.oembed","provider":"Book Hero","version":"1.0","type":"link"}