Embutidos en Argentina
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This guide to making fresh and cured sausages takes advantage of Argentina’s production of high quality meats, offering both traditional and contemporary recipes from a renowned Buenos Aires chef.
Detailed commentary on choosing meat, casings, and flavorings precede recipes for the likes of
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Pork with fresh turmeric, tamarind, and lemon
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Pork with plums and kimchi
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Lamb with currants and wild sorrel
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Patagonian lamb with white wine and garlic
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Duck with cane honey and pickled chiles
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Argentine chorizo (beef-based)
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Mortadella
The book assumes you are comfortable with tasks such as stuffing casings, as well as with the hygiene of preparing sausage for curing in a controlled environment.
A fascinating resource.
Paperback with cardboard slipcase. Color photographs throughout. $98.00
