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The Art of Making Fermented Sausages
Stanley Marianski
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| #103793 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!||8 of 8 people found the following review helpful.| Required reading for home sausage making|By D. Stux|Yes, this book has some grammatical errors but they do nothing to detract from the wealth of information contained inside. This book fills in the gaps present in almost every other book.
This book explains the technical details behind how the sausages dry, what factors increase or decrease drying time, what that mea||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...
You easily download any file type for your device.The Art of Making Fermented Sausages | Stanley Marianski. A good, fresh read, highly recommended.
