Count along in this hilarious rhyming picture book as ten sizzling sausages attempt a daring escape from the frying pan! But with a kitchen full of dangers, will they make it out alive? Ten fat sausages sizzle in a pan... a place, they realize, where they do not want to be. So they decide to do something daring. Try something new. They're going to make a run for it. Come on a great escape through the kitchen as we follow each sausage on their journey. Will they succeed? Or will the cat, blender, or fan prove their downfall? Hilarious and merciless, this is a story of underdogs who dare to dream of freedom, and find out along the way... it may not be so easy.

Die-cut pages enhance the rhyming text and illustrations of this popular counting song featuring the number-by-number disappearance of ten sausages.

Edgar and Edith are hungry, and it's up to Edgar to bring home something tasty. But just when Edgar finds some delicious sausages, they are taken by The Inspector, a very important-looking rat with a big hat. Poor Edgar and Edith are left with nothing but dry crackers and pickles for dinner. That is, until one day, when The Inspector is all fattened up, and Edgar does some inspecting of his own... "A hilarious tale of confidence, tricks and comeuppance, with deviously delectable pictures" - Metro

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

This is the first stage of a three-stage English course for children. Each stage of the course has a student's book, a workbook and a set of two cassettes. The course is accompanied by an optional primary video (Cuckoo) which will have a syllabus link with English Together.

Have you ever collected coupons from a cereal box? Maybe you were saving them up for a book or a toy. Well, when Dan and his brother decide to collect 100 coupons so that they can have their very own lion, they assume the task will be easy enough. How wrong can you be?! A wildly wacky story where anything can happen, There's a Lion in My Cornflakes brings together bestselling author Michelle Robinson and award-winning illustrator Jim Field for the very first time, with hilarious results. Brilliantly read by Lenny Henry. Please note that audio is not supported by all devices, please consult your user manual for confirmation.

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.