The Art of Making Fermented Sausages, by Stanley Marianski, Adam Marianski
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The Art of Making Fermented Sausages, by Stanley Marianski, Adam Marianski
Free PDF Ebook Online The Art of Making Fermented Sausages, by Stanley Marianski, Adam Marianski
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.
The Art of Making Fermented Sausages, by Stanley Marianski, Adam Marianski- Amazon Sales Rank: #196322 in eBooks
- Published on: 2015-03-27
- Released on: 2015-03-27
- Format: Kindle eBook
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.
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Most helpful customer reviews
75 of 77 people found the following review helpful. Needs an editor and a proofreader, but still a bargain By Larbo Like other recent books by the Marianski's this one is self-published, through Outskirts Press, and it clearly has not benefited from the services of a professional editor or proofreader. The book is littered with grammar mistakes, typographical errors, and odd locutions. The way the text is organized, they end up covering the same subjects from multiple angles, with the result that they repeat themselves over and over. Sometimes the organization simply seems haphazard, with "notes" appearing at the end of a section which could be more accurately labeled "afterthoughts." The information presented is clear and accurate; just don't expect a gripping read.This book is definitely a useful addition for any other meathead out there wanting to try and make fermented sausages at home. As a book dedicated to this subject, they go deeper into the issues of chemistry, microbiology, sanitation, and equipment (for smoking, fermenting, and drying) that all affect the quality of the finished product. The second part contains 50 detailed recipes, with precise measurements in grams, so that even a relative newcomer to this craft can proceed with confidence. This book usefully bridges the gap between simpler cookbooks and advanced textbooks such as Fidel Toldrá's Handbook of Fermented Meat and Poultry (which sells for $200). At $20, even with all its faults on its head, this book is a bargain.To read my full review, go to my website.Update, 7/8/09: Just heard from Stanley Marianski that they have revised this book and it's coming out from a new publisher (Bookmagic). If you decide to buy, this is the edition you want-it has an index!
23 of 24 people found the following review helpful. Top notch instruction. By Massimo Maddaloni This book is absolutely excellent and it's all you need to get started (and accomplished) in this craft. The biochemistry and microbiology, although explained in simple words, are flawless: please, consider that I am a microbiologist. It explains the risks connected with making fermented sausages and the way to overcome them. It also explains the reasons for the use of nitrates/nitrites and it elaborates clearly on the use of different starter cultures. Many recipes of fermented sausages from around the world are listed. I tried salami Milano and finocchiona and they came out supremely good, and you can believe me because ... well, check my name. A similar book by the same authors has more information as well as more recipes.
24 of 27 people found the following review helpful. Worth Every Penny - 5 STARS By R. Chartier Worth every penny. There are some technical books on making fermented meats but they cost ten times more. This book covers all there is to learn and is simply written. I have made regular sausages many times but I was always reluctant to try salamis. The main reason was a lack of information on the subject. This book has answered all my questions and gave me more confidence.
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