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The Art of Making Fermented Sausages
Stanley Marianski
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| #37378 in Books | Bookmagic LLC | 2012-03-17 | 2009-06-29 | Original language:English | PDF # 1 | 9.00 x.63 x6.00l,.82 | File type: PDF | 276 pages | ISBN13: 9780982426715 | Condition: New | Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!||10 of 10 people found the following review helpful.| Classic Marianski Brothers Sausage Book|By James Ellsworth|I have the 'Bookmagic' (2008) revised edition of 'The Art of Making Fermented Sausages, in addition to other sausage making books by the brothers.
Maybe the best way into reviewing this book is to ask 'who would/should buy it?' Any 'foodie' who is curious about where the pepperoni on their pizza came from||There is both an art and a science to the making of fermented sausages. And both will be found within 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
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 p...
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