The Wurst of Lucky Peach: A Treasury of Encased Meat by Chris Ying and Editors of Lucky Peach
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Green chili chorizo (page 165)
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Italian-ate sausage (page 166)
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Mortadella (page 169)
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Breakfast sausage (page 174)
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Lobster sausage (page 176)
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Duck crépinettes (page 179)
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Boudin (page 181)
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Pizza sausage (page 182)
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Merguez (page 184)
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Harissa sauce (page 184)
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Harissa powder (page 186)
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Boudin blanc (page 187)
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Bratwurst (page 188)
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Käsekrainer (page 190)
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Mum (page 192)
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Green Bay brats (page 195)
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Hot dog chili (page 197)
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Completo (page 198)
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Danger dog (page 201)
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Huitlacoche corndog (page 202)
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Notes about this book
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- ISBN 10 0804187770
- ISBN 13 9780804187770
- Published Apr 05 2016
- Format Hardcover
- Page Count 240
- Language English
- Countries United States
- Publisher Clarkson Potter
Publishers Text
The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.
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- Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Top Noodle Joint
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