Sausage is a far more versatile food than is generally recognized. Whether eaten on a skewer in Bangkok's streets, dished up fried or boiled, served with bacon and eggs for breakfast in homes or hotels all over the world, or bar-b-qued on plush patios or building sites, sausage is great as a hors d'oeuvre, a main course, in crepes, with pasta, noodles or dumplings or in soups, stews and casseroles. Regardless of where or when it is served, sausage makes a versatile, simple to prepare and very satisfying meal in any shape or form. The recipes included in this book have been kept simple. The...

Sausages have been made for thousands of years. Every civilization has some history of sausage making including the Africans, Americans (North and South of both the indigenous and immigrant species), Arabians, Asians, Chinese, Egyptians, Europeans, Greeks, Indians, Mesopotamians, Mongolians, Polynesians, Romans, Russians, Scandinavians, the list is endless. Members of every ethnic group that has ever lived on Earth have all tried sausage making and to credit any single person with having invented any particular sausage would be doing an injustice to the long since dead person that actually...

ABOUT MEAT LOAVES Meat loaves have been around for a very long time, probably ever since man discovered how to use wild wheat and corn to make bread, and herbs and spices for meat flavoring and preservation purposes. The making of meat loaves has been developed into what has essentially become an art form practiced by professionals and amateurs alike throughout the world. Making meat loaves at home has distinct advantages - you know what's in the loaf, it's made to suit your own palate, it's economical (unless you add in the cost of your own labor), it's easy, and it's fun. Meat loaves are...

First published in 1991, Rethinking Labour-Management Relations explores how the contemporary system of industrial relations developed and outlines proposals for a better alternative.