Book The Art of Making Fermented Sausages
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. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, the commercial started cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
About the Authors: Stanley Marianski was born in a war-raged Poland, but left at the age of twenty to begin a series of voyages that took him to South Africa, Argentina, Chile, Mexico, the Caribbean and Europe. Such a varied lifestyle helped him master five languages, and also learn a variety of methods of food preparation. One passion remained with him throughout his travels: the art of smoking meats and sausages, a skill he had learned as a child from his parents. Now, living in the USA he passes his knowledge to his sons.
Paperback, 254 pages; 6'' x 9''
Illustrations: B&W photos & illustrations throughout
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