Polish Sausages, Authentic Recipes And Instructions
by Stanley Marianski
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Book Summary Information
Author: Stanley MarianskiContributor: Adam Marianski
Contributor: Miroslaw Gebarowski
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-06-29
ISBN: 0982426720
Number of pages: 286
Publisher: Bookmagic LLC
Product features:
- ISBN13: 9780982426722
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of Polish Sausages, Authentic Recipes And Instructions
Book Review: A course in sausage making.
Summary: 5 Stars
What separates this book from others is that it covers all types of meat products and sausages.
You have blood sausages, head cheeses and meat jellies, liver sausages, Kosher sausages, hams, jerky, and meat jellies, liver sausages, bacon, salami and other products. Not just the recipes
but the manufacturing process as well. All backed up with the governnment standarts and plenty of fotos and drawings.
Strong emphasis is placed on safety, I have especially linked the explanation of behavior of bacteria. The first part of the book deals with meat science but it is written in such a simple and logical manner that it was a breeze.
The book is huge and at this price is a steal.
Summary of Polish Sausages, Authentic Recipes And Instructions
Most books on sausage making are filled with unknown quality recipes, this book is different. It contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990. Those recipes were not written by restaurant cooks or college students running web sites, but by the best professionals in the meat science industry the country had. The recipes presented in this book come from those government manuals and they were never published before. These are recipes and production processes of the authentic products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The unique strength of the book lies in those detailed instructions and after reading the book the readers will understand how to make all types of sausages, select the best meats and apply cures, smoke products with cold or hot smoke, and create their own recipes without adding chemicals.Meats Books
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