Home Production of Quality Meats & Sausages
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Item Number: 1550
Manufacturer Part No: Book Magic LLC
Production of Quality Meats & Sausages”, by Stanley Marianski and Adam
There has been a need for a comprehensive one-volume reference on the
manufacture of meats and sausages at home. There are many cookbooks loaded
with recipes which do not build any foundation for the serious hobbyist to
follow. This leaves him with little understanding of the sausage making
process and afraid to introduce his own ideas. There are highly technical
and expensive professional books that are written for meat plant managers
or graduate students pursuing a master’s degree in meat technology.
Unfortunately, these works are written in such difficult technical terms,
that most of them are beyond the comprehension of an average person.
Home Production of Quality Meats and Sausages bridges the gap that
exists between highly technical textbooks and the requirements of the
typical hobbyist. Technical terms were substituted with their equivalent
but simpler meanings and many photographs, drawings and tables were
included. The book covers topics such as curing and making brines, smoking
meats and sausages, U.S. Standards, making fresh, smoked, emulsified,
fermented and air dried products, making special sausages such as head
cheeses, blood and liver sausages, low salt, low fat and Kosher products,
hams, bacon, butts and loins, poultry, fish and game, safety, creating your
own recipes and much more...
To get the reader started 172 recipes are provided which were chosen for
their originality and historical value. They carry an enormous value as a
study material and as a valuable resource on making meat products and
sausages. Although recipes play an important role in these products, it is
the process that ultimately decides the sausage quality. It is perfectly
clear that the authors don’t want the reader to copy the recipes only:
"We want him to understand the sausage making process and we want him to
create his own recipes. We want him to be the sausage maker"
ISBN: 97809982426739, 700 pages, Format: 6 x 9, Paperback, SRP: $26.95,
Genre: Cooking, Food Science.