The Art of Making Fermented Sausages
by Stanley Marianski
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Book Summary Information
Author: Stanley MarianskiContributor: Adam Marianski
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-06-29
ISBN: 0982426712
Number of pages: 272
Publisher: Bookmagic LLC
Product features:
- ISBN13: 9780982426715
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of The Art of Making Fermented Sausages
Book Review: Glad I bought this little book.
Summary: 4 Stars
I am very interested in this topic. It may be a few years until I will be able to try making any sort of sausage, let alone the fermented type but I enjoyed reading about it. The authors have provided a wealth of quite technical information and have managed to make the scientific material very easy to follow. My main criticisms are that, first, the text is a bit disorganized and repetitive; to illustrate, there is a photograph and description of a water-activity meter in the first chapter, and then the same again near the end of the book. Many points, important though they may be are sometimes repeated again and again. Possibly this might be a consequence of there being two authors rather than one? My other complaint is that, although the book was copyrighted for 2009, the photographs were all gray-scale and of fairly poor quality. In my opinion, the authors could really improve this otherwise decent little book by re-organizing the text and including (a lot) more photographs by a professional.
Prospective purchasers should be aware that the book assumes the reader has a basic knowledge of general sausage making techniques. The authors state this quite unequivocally in the text and, despite my comments about being repetitive, I was impressed by their determination to emphasize the dangers involved in fermenting sausage unless strict rules are followed. I have other books on sausage making and charcuterie but I am still not sorry I bought this one.
Summary of The Art of Making Fermented Sausages
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.Canning & Preserving Books
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