The Art of Making Fermented Sausages
by Stanley Marianski
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Book Summary Information
Author: Stanley MarianskiContributor: Adam Marianski
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-06-29
ISBN: 0982426712
Number of pages: 272
Publisher: Bookmagic LLC
Product features:
- ISBN13: 9780982426715
- 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 The Art of Making Fermented Sausages
Book Review: A superbly organized, unique, and highly recommended addition to personal and professional culinary collections
Summary: 5 Stars
There is both an art and a science to the making of fermented sausages. And both will be found within the pages of Stanley and Adam Marianski's "The Art Of Making Fermented Sausages", a 272-page compendium of illustrated, step-by-step instructions that will enable even the most novice culinary hobbyist with all the information the non-specialist general reader will need to produce quality meats that would grace any dining occasion with friends and family. Readers will learn how to control meat acidity and remove excess moisture; select proper temperatures for fermenting, smoking and drying; both understand and exercise effective control over the fermentation process; choose appropriate starter cultures and make both traditional and fast-fermented products; select and operate the proper equipment, safety measures, and more. Of special note is the extensive section featuring fifty-one fermented sausage recipes. A superbly organized, unique, and highly recommended addition to personal and professional culinary collections, readers of "The Art Of Making Fermented Sausages" will also want to visit the Marianski website at [...] which is dedicated to the 'art and science' of smoking meats and sausages.
Summary of The Art of Making Fermented Sausages
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. Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. 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.Canning & Preserving Books
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