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Home Production of Quality Meats and Sausages by Adam Marianski and Stanley Marianski (2010, Trade Paperback)
AlibrisBooks (450444)
98.5% positive feedback
Price:
$29.45
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30 days returns. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Condition:
New Trade paperback
- Buy It NowHome Production of Quality Meats and Sausages by Stanley Marianski: New
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About this product
Product Identifiers
PublisherBookmagic, LLC
ISBN-100982426739
ISBN-139780982426739
eBay Product ID (ePID)117041162
Product Key Features
Educational LevelAdult & Further Education
Number of Pages700 Pages
LanguageEnglish
Publication NameHome Production of Quality Meats and Sausages
Publication Year2010
SubjectAgriculture / Animal Husbandry, Specific Ingredients / Meat, Methods / Canning & Preserving, Fisheries & Aquaculture
TypeTextbook
Subject AreaCooking, Technology & Engineering
AuthorAdam Marianski, Stanley Marianski
FormatTrade Paperback
Dimensions
Item Height1.7 in
Item Weight48.1 Oz
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceAdult Education
LCCN2010-904863
IllustratedYes
SynopsisThere 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 professional books that are written for meat plant managers or graduate students, 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. The book covers topics such as curing and making brine, 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, and much more¿To get the reader started 172 recipes are provided which were chosen for their originality and historical value. 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.¿
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Ratings and Reviews
Most relevant reviews
- Dec 05, 2022
Best sausage making book
Awesome book just chocked full of information on the subject of making sausage and home meats. If you only get one book on the subject this is the one to get....I highly recommend it..Verified purchase: YesCondition: Pre-owned
- Aug 13, 2018
Awesome Book!
This book has more information, than most. I found recipes that I've never been able to find anywhere else! Great Book!!Verified purchase: YesCondition: New
- Jan 21, 2024
How to process meat at home
Practical book with a good mix of science, commercial and practical handling and processing of meat and meat products .Is not intended to be a recipe book.Verified purchase: YesCondition: New
- Apr 29, 2017
Love this book, very comprehensive and easy to undestand
Verified purchase: YesCondition: New
- Apr 09, 2022
Good book
Comprehensive coverage is sausage making. No flowery language here, so somewhat technical in styleVerified purchase: YesCondition: Pre-owned
- Feb 26, 2020
great book
good infoVerified purchase: YesCondition: New
- Mar 22, 2024
Sausage making book
Looks a good book lots of infoVerified purchase: YesCondition: Pre-owned
- Jan 18, 2021
Bo
Great book for home processor.Verified purchase: YesCondition: New
- Jan 20, 2020
Great book to add to your library
Tons of amazing informationVerified purchase: YesCondition: New
