Description: Please refer to the section BELOW (and NOT ABOVE) this line for the product details - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Title:The Art Of Making Fermented SausagesISBN13:9780982426715ISBN10:0982426712Author:Marianski, Stanley (Author), Marianski, Adam (Author)Description: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 Binding:Paperback, PaperbackPublisher:BOOKMAGICPublication Date:2009-08-01Weight:0.82 lbsDimensions:0.58'' H x 9'' L x 6'' WNumber of Pages:276Language:English
Price: 17.31 USD
Location: USA
End Time: 2024-08-26T09:34:40.000Z
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Book Title: The Art Of Making Fermented Sausages
Educational Level: Adult & Further Education
Number of Pages: 272 Pages
Publication Name: Art of Making Fermented Sausages
Language: English
Publisher: Bookmagic, LLC
Publication Year: 2009
Item Height: 0.6 in
Subject: Specific Ingredients / Meat, Methods / Canning & Preserving
Item Weight: 16 Oz
Type: Textbook
Item Length: 9 in
Subject Area: Cooking
Author: Adam Marianski, Stanley Marianski
Item Width: 6 in
Format: Trade Paperback
