Items related to The Art of Making Fermented Sausages

The Art of Making Fermented Sausages - Softcover

 
9781432732578: The Art of Making Fermented Sausages
View all copies of this ISBN edition:
 
 


The Art & Secrets of Making Fermented Sausages 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 meats 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. They were highly technical papers, that 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. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. 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.

"synopsis" may belong to another edition of this title.

About the Author:
Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.

"About this title" may belong to another edition of this title.

  • PublisherOutskirts Pr
  • Publication date2008
  • ISBN 10 1432732579
  • ISBN 13 9781432732578
  • BindingPaperback
  • Number of pages244
  • Rating

(No Available Copies)

Search Books:



Create a Want

If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!

Create a Want

Other Popular Editions of the Same Title

9780982426715: The Art of Making Fermented Sausages

Featured Edition

ISBN 10:  ISBN 13:  9780982426715
Publisher: Bookmagic LLC, 2012
Softcover

Top Search Results from the AbeBooks Marketplace