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The Art of Making Fermented Sausages | 
 enlarge | Authors: Stanley Marianski, Adam Marianski
Publisher: Outskirts Press
Category: Book
List Price: $19.95
Buy New: $17.77
You Save: $2.18 (11%)
New (15) Used (4) from $17.77
Rating:  4 reviews
Sales Rank: 29010
Media: Paperback
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 9.2 x 6.1 x 0.7
ISBN: 1432732579
Dewey Decimal Number: 664
EAN: 9781432732578
ASIN: 1432732579
Publication Date: September 23, 2008
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Brand new book! Printed on demand. Delivered direct from our US warehouse by Expedited (6-9 days) or Standard (usually 12-16 days but can be longer). Expedited shipping recommended for speedier delivery. Over 1 million satisfied customers
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Product Description
The Art & Secrets of Making Fermented Sausages 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 meats 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. They were highly technical papers, that 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. 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, 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:
 Needs an editor and a proofreader, but still a bargain December 14, 2008
Larbo (Champaign, IL USA)
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 Toldra'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.
Excllent Book November 24, 2008
G. Hanna
Very easy to read and understand.
One of the very best books in this subject
I bought all his books.
Honestly he knows what he is talking about
Please visit his site to see what i mean. [...]
For all sausage buffs October 30, 2008
Sheila Raj (New York, NY USA)
1 out of 1 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.
Worth Every Penny - 5 STARS September 30, 2008
R. Chartier (San Diego CA)
2 out of 2 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.
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