| The Art of Making Fermented Sausages |  | Author: Stanley Marianski
Creator: Adam Marianski
Publisher: Bookmagic LLC
Category: Book
List Price: $19.95
Buy New: $12.33
as of 5/24/2012 06:44 PDT details
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Sales Rank: 37,599
Languages: English (Unknown), English (Original Language), English (Published)
Media: Paperback
Edition: 2
Pages: 274
Number Of Items: 1
Shipping Weight (lbs): 0.9
Dimensions (in): 9 x 6 x 0.6
ISBN: 0982426712
EAN: 9780982426715
ASIN: 0982426712
Publication Date: March 17, 2012
Availability: Usually ships in 1-2 business days
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| • | ISBN13: 9780982426715 | | • | Condition: New | | • | Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold! |
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Product Description
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.
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