The Art of Making Fermented Sausages |  | Author: Stanley Marianski
Creator: Adam Marianski
Publisher: Bookmagic LLC
Category: Book
List Price: $19.95
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Rating:  12 reviews
Sales Rank: 35118
Media: Paperback
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 8.8 x 6 x 0.6
ISBN: 0982426712
Dewey Decimal Number: 641
EAN: 9780982426715
ASIN: 0982426712
Publication Date: June 29, 2009
Availability: Usually ships in 1-2 business days
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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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| Customer Reviews:
Showing reviews 1-5 of 12
 Worth Every Penny - 5 STARS September 30, 2008
R. Chartier (San Diego CA)
12 out of 12 found this review helpful
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.
For all sausage buffs October 30, 2008
Sheila Raj (New York, NY USA)
7 out of 7 found this review helpful
Whether making sausages is your craft, or a pastime activity, 'The Art of Making Fermented Sausages' is a quick read that will satisfy all sausage buffs. This book gives you a chance to apply the scientific knowledge and recipes thoughtfully outlined in the chapters to your own kitchen. This is one of the few works that addresses both the skill piece and knowledge piece of an often neglected subject, in an easy to understand manner.
Just the Best January 7, 2009
F. Carmichael (Malden, MA United States)
2 out of 2 found this review helpful
The best source i've read for meat science. It pulls together all the other books that say pack meat and refrigerate for 48 Hrs. why? Thoughout the book certain aspects of meat safety are repeated so it becomes burned in your brain. Buy this before other sausage books.
Not too complicated and easy to understand September 10, 2009
John S. Grady (Hawaii)
2 out of 2 found this review helpful
If you are going to try to make your own salami or other cured sausages this is the best book to start with. It can be a little intimidating at times but the author keeps it simple enough. There are a couple things I did NOT like about the book - but I still gave it 5 stars. Here are the things I found that I think should be fixed: The author jumps around to cover a lot of different ways to do the same thing - I wish he would always stick to the safest most modern way to make something and leave the other alternative methods out - so as not to confuse me.... The recipes should be divided into dry, semi dry, smoked, etc. instead they are in some other random order - so if you only want to make dry (cure #2) you have to dig around through them all. Overall these are not a big enough deal to lower my rating to 4 stars.
A superbly organized, unique, and highly recommended addition to personal and professional culinary collections September 16, 2009
Midwest Book Review (Oregon, WI USA)
2 out of 2 found this review helpful
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.
Showing reviews 1-5 of 12
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