We have tried several of the recipes in this book. All of them were great. The instructions were easy to follow. I would recommend this book to anyone who cooks outdoors.

This book is the bible of outdoor cooking. Every recipe is a winner, and I have tried them all. Absolutely delicious!!! I need a new copy to replace the dog-eared one in my library.

If you're unsure about your commitment to sausage making, don't let your uncertainty dissuade you from buying this book. While his sausage recipes are indeed excellent (I've made a few of them), a large portion of the book provides recipes for using sausage in recipes. And those recipes are very good. Personally, I think the book's worth the price for the cornbread stuffing (with pork sausage and andouille) alone.

I really bought this book to make cajun boudin, as well as andouille sausage. My dream was to make gumbo with my own andouille, and darned if it didn't turn out perfect the first time. We've made Chorizo, Linguica, and are looking at a poultry-Thai sausage next!

To truly get the most out of this book you need the following:

1) a meat grinder (I use my Kitchen-Aid with an attachment

2) a sausage filling attachment for your meat grinder (not required, if you're just going to make patties!)

3) some medium hog casings (again, not required, if you're just going to make patties!)

4) a smoker (not required, if you're not making smoked sausages, of course!)

However! The second half of the book is recipes USING sausage, so you could just buy the sausage at the market and enjoy the recipes (but what's the fun in that?)

This is a fantastic book, highly recommended, with interesting background essays on several of the sausage varieties. The sidebar on "Hot Boudin and Cold Beer" is right on the money.

While visiting from Indiana, my brother told me about making sausage. He bought a grinder and a book. Said I would no longer wonder about the fancy sausages I got in Portland. He convinced me. I bought an attachment for my Kitchen Aid, picked up Bruce Aidell's book and that was that! I bought some casings from the local whole foods store and some meat, spices and stuffing goodies and started making the best sausages I have ever eaten! This book has all the recipes and they are wonderful! Easy to follow. No pictures, but it is a book about grinding and stuffing. Who needs pictures? The book is great! Want to make your own sausages? Buy this book. Adds a new dimension to cooking...or grilling!

I have now made six or seven of the recipes from this book and loved all of them (as did my husband, friends and family). The book has a particularly good collection of pork recipes, many of which involve make-ahead marinades and quick final preparation (excellent for working couples).Well-illustrated discussions of meat cuts, etc.

I was a bit sketpical of this book when I first picked it up. This book has been truely eye opening, and has helped to prepare several very tasty meals since I have gotton this book. This book is divided into several sections that deal with many different types of meat. This book will help you save money by knowing what cuts of meats to look for. For example, did you know that some cuts of the chuck steak are adjacent to a rib eye? Next time gives those a look when you are hungry for ribeye at a savings of at least 4 to 5 dollars a pound.

The book has a wide variety of recipes ranging from the ordinary Sunday type comfort meals we all enjoy, to those that are a bit more creative. I have really enjoyed their recipes for roast, different types of hamburers, and steak. What I enjoy the most is that this book is both a recipe book, but also is educational in the sense that it takes away some of the mystery that we all have when step up to the meat counter.

...A couple of the recipes may seem outrageous but if you give them a shot you will be completely converted. The best thing about the book is it's recogition of the fact that we are not cooking the same meat that our parents cooked with. Also Bruce and Dennis' insistance on the usage of a digital instant-read thermometer was a real revelation for me. ... My whole attitude toward dealing with larger cuts of meat has completely changed for the good. The larger cuts also enable me to cook more economically for my family and we always have exceptional leftovers. I cook out of this book twice a week right now and I have never had a disappointing recipe.

I've had this book on my shelf for several years and find myself turning to it not just for recipes, but for general information about the many styles of beer outlines in its pages. The recipes are easy to follow and the ones I've tried have been delicous. I particularly like the Beer and Horseradish Mustard, try it with brats or their recipe for soft pretzels. I wish I had more time to cook so I could explore more recipes.

The authors provide a remarkable history of beer in America, from colonial times to as current as the printing of the book. Much of the book involves regional (i.e., Northeast, Midwest, Northwest) stories commonly of 10-12 pages, followed by at least 20-30 recipes from the region that pair especially well with beer.

The quality and diversity of recipes provided is incredible, and any recipe I've made has received rave reviews. Following are some of the items that really stood out -- Beer Rocks (a family favorite), Wisconsin Cheese and Beer Soup, Onion Bread, Beer and Horseradish Mustard, Fresh Beer Sausage, New Orleans Hot Pot, Basic Brine for Seafood, Smoked Fish, Caponata, Porter Pot Roast, Barbecued Shrimp, Liptauer Cheese, Pennsylvania Dutch Stuffed Onions, Bainbridge Island Smoked Fish Chowder, Smoked Trout Pate, Soft Pretzels (recipe has a misprint -- use 1 1/2 cups milk, not 1/2), and Onion Rings (the best I've ever made at home). I could go on ...

Real Beer and Good Eats was the first cookbook I purchased and I've had it now for over 7 years. Since then, I've accumulated 50+ cookbooks and 100+ cooking magazines. I can honestly say that this book is one of the few that I find myself returning to again and again for solid recipes and cooking ideas. It has proven to be a lasting classic, and I wish it were back in print so I could give it to more people as a gift.

The premise of this book is to make bulk sausage from 7 or 8 "master" sausage recipes and freeze them off in 1/2 pound batches to be used in other recipes found in the book. Making your own sausage from scratch is alot of work! The recipes using the sausages themselves are very good, and sometimes I use Aidell's Sausages found at my local supermarket as a quick substitute rather than go to the trouble of grinding my own meat and making the sausage from scratch. If you have the time and love sausage, then this is the book for you.