Bruce Aidell's Complete Sausage Book has been a wonderful reference for me. I haven’t made his chorizo recipe, but he calls for 3:1 butt to backfat.

I concur. You might want to make the whole stew tonight as many bean dishes improve in flavor with time. Bruce Aidells, in his excellent recipe for Red Beans and Rice, stipulates making the dish several days ahead of time and...

Bruce Aidells "Complete Book of Pork"

I think the Carnitas from the Complete Meat Cookbook (Bruce Aidells) is pretty delicious.

I’m wondering what people think of this cookbook by Bruce Aidell. It seems good for information on, well, meat, but how good are the recipes?

The “Low and Slow” NW Championship Barbecue, has announced that: “Steve Raichen” star of "Barbecue U' on Channel 9, author of “Barbecue Bible”, "Bruce Aidells", Sausage Maker, [His Sausage...

for a year in 1972, and Bruce Aidells of sausage fame was running a retaurant on campus. I was still quite young, so I remember that the door knocker was a toilet seat, but I don’t remember the food at all!)

i’m so glad you posted your results. the original thread propelled me to go out and buy some pork butt after finding a similar recipe in bruce aidell's complete book of pork. (i rec’d the book for christmas and the...

This is exciting news. Jody Maroni was inventing cutting-edge sausage flavors before Bruce Aidell, and he still mixes better ones. The quality has gone down some since he expanded beyond the Southland, but I’d still head...

Funny, I was just reading another thread and somebody mentioned this one: Bruce Aidells's Complete Book of Pork I know nothing about it, but it sounds like what you’d be looking for! (If you’re curious, it was mentioned...

are basic but excellent. The Complete Meat Cookbook by Bruce Aidells and Denis Kelly...an great reference book with many interesting recipes.

Making (not sure of the author) that has decent recipes but very good sausage stuffing instructions. Also I know some people love Bruce Aidells's books.

Get youself The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. The very well illustrated book teaches why tough, gristly cuts like shoulder clod or brisket are well suited for long, slow, moist heat methods of cooking,...

.) Ramekins is a wonderful cooking school. We’ve taken a sausage making class (with Bruce Aidells) and a dim sum making class (with Joyce Jue) there and loved both of them. There’s a good cookware shop on the square...

Merguez is a great idea, CTer, and thanks, but she won’t eat that either. No red meat. From L.A. I’m in Manhattan, BTW, where there must be 90,000 kinds of sausage, but I don’t know of any poultry sausage that...