Home Production of Quality Meats and Sausages

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9780982426739: Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. 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. 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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L'autore:

Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels - the art of smoking meats and sausages, a skill he had learned as a child from his parents. Stanley and Adam Marianski are authors of three popular books: Meat Smoking and Smokehouse Design, Polish Sausages, Authentic Recipes and Instructions, and The Art of Making Fermented Sausages. They also run the highly popular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages.

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Stanley Marianski
Editore: Bookmagic (2010)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Bookmagic, 2010. PAP. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IQ-9780982426739

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Marianski, Stanley
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Paperback. Condizione libro: New. This item is printed on demand. Item doesn't include CD/DVD. Codice libro della libreria 1682132

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Stanley Marianski, Adam Marianski
Editore: Bookmagic, United States (2010)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Bookmagic, United States, 2010. Paperback. Condizione libro: New. 229 x 152 mm. Language: English . Brand New Book ***** Print on Demand *****.Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. 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. 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. Codice libro della libreria AAV9780982426739

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4.

Stanley Marianski, Adam Marianski
Editore: Bookmagic, United States (2010)
ISBN 10: 0982426739 ISBN 13: 9780982426739
Nuovi Paperback Quantità: 10
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Descrizione libro Bookmagic, United States, 2010. Paperback. Condizione libro: New. 229 x 152 mm. Language: English . Brand New Book ***** Print on Demand *****. Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. 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. 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. Codice libro della libreria AAV9780982426739

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Marianski, Stanley
Editore: Bookmagic, LLC (2017)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Bookmagic, LLC, 2017. Paperback. Condizione libro: New. This item is printed on demand. Codice libro della libreria 0982426739

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Marianski, Stanley
Editore: Bookmagic (2016)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Bookmagic, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780982426739_lsuk

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7.

Marianski, Stanley; Marianski, Adam [Contributor]
Editore: Bookmagic, LLC (2012)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Bookmagic, LLC, 2012. Paperback. Condizione libro: New. Codice libro della libreria INGM9780982426739

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Stanley Marianski,Adam Marianski
Editore: Bookmagic, LLC 2012-03-21 (2012)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro Bookmagic, LLC 2012-03-21, 2012. Condizione libro: New. Brand new book, sourced directly from publisher. Dispatched within 2 working days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice libro della libreria NU-ING-01007156

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Stanley Marianski
Editore: Bookmagic (2010)
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Descrizione libro Bookmagic, 2010. PAP. Condizione libro: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria LQ-9780982426739

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Stanley Marianski, Adam Marianski
Editore: BOOKMAGIC LLC, United States (2010)
ISBN 10: 0982426739 ISBN 13: 9780982426739
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Descrizione libro BOOKMAGIC LLC, United States, 2010. Trade Paperback. Condizione libro: New. TRADE PAPERBACK Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Arts and Entertainment>Drama>Acting. Book: NEW, New. Bookseller Inventory # 02978098242673900. Codice libro della libreria 02978098242673900

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