"synopsis" may belong to another edition of this title.
"About this title" may belong to another edition of this title.
Shipping:
£ 2.12
Within U.S.A.
Book Description Condition: New. Seller Inventory # 6399945-n
Book Description Paperback or Softback. Condition: New. The Art of Making Fermented Sausages 0.82. Book. Seller Inventory # BBS-9780982426715
Book Description Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. Seller Inventory # OTF-S-9780982426715
Book Description Condition: New. Seller Inventory # I-9780982426715
Book Description Condition: New. Seller Inventory # ABLIING23Mar2317530057245
Book Description Paperback. Condition: New. Brand New! This item is printed on demand. Seller Inventory # 0982426712
Book Description Condition: New. Book is in NEW condition. Seller Inventory # 0982426712-2-1
Book Description Paperback. Condition: new. Paperback. The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780982426715
Book Description PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9780982426715
Book Description Softcover. Condition: New. Special order direct from the distributor. Seller Inventory # ING9780982426715