Marianski stanley (288 risultati)

paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Condizione: Good. Polish government secret sausage recipes. Before the fall of the Berlin Wall, only the Polish government and local sausage makers knew the secrets to making the finest Polish sausages. When the political climate changed, so did the sausages, as Polish manufacturers competing in the world market opted for faster and cheaper production over quality. With the release of Polish Sausages: Authentic Recipes & Instructions, the opportunity for sausage makers once again to create the best of the best Polish sausages is now possible. In 1945 someone in the newly organized government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of products was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Those recipes were written by the best professionals in meat science the country had. The recipes presented in this book come from those government manuals and they were never published before. Most books on sausage making are filled with unknown quality recipes, this book is different, it contains carefully compiled government recipes that were used by Polish meat plant between 1950-1990. These are recipes and production processes of the products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland.…

Condizione: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Paperback. Condizione: Good. Polish government secret sausage recipes. Before the fall of the Berlin Wall, only the Polish government and local sausage makers knew the secrets to making the finest Polish sausages. When the political climate changed, so did the sausages, as Polish manufacturers competing in the world market opted for faster and cheaper production over quality. With the release of Polish Sausages: Authentic Recipes & Instructions, the opportunity for sausage makers once again to create the best of the best Polish sausages is now possible. In 1945 someone in the newly organized government came up with a brilliant idea of standardizing Polish meat products using traditional time proven recipes. The official list of products was drawn and the Department of the Meat Industry started to work out details. In 1959 the first official guide for making meat products and sausages was issued which was followed in 1960 by a slightly revised version. Those recipes were written by the best professionals in meat science the country had. The recipes presented in this book come from those government manuals and they were never published before. Most books on sausage making are filled with unknown quality recipes, this book is different, it contains carefully compiled government recipes that were used by Polish meat plant between 1950-1990. These are recipes and production processes of the products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland.…

Paperback. Condizione: Good. Spanish Sausages, Authentic Recipes And Instructions is the first book written in English that describes Spanish sausages, their origin, composition, and instructions for making them. Written by Stanley Marianski, who has 13 books to his credit and is known for writing first of its kind books like The Art of Making Vegetarian Sausages or The Art of Making Fermented Sausages, which has already become a classic and has introduced thousands of people to making salami type sausages. Spanish Sausages, Authentic Recipes And Instructions unveils secrets of sausage making as practiced in Spain for centuries. After reading the book the reader will know not only what is chorizo, longaniza, salchichon, fuet, morcilla, butifarra, salchicha, sobrasada, sabadiego, chireta, fiambre, androlla, butelo and many others, but also learn how to make each sausage. And there are many sausages to try as the book comes with 200 detailed traditional recipes, all materials, spices and detailed instructions are provided. In addition, explanations are provided for how to make those traditional sausages today using the latest modern techniques. This well organized and clearly written book is like taking a walk back in time into the history of Spanish sausage making and is an invaluable resource and reference for any person that loves sausages.…

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Condizione: Good. Spanish Sausages, Authentic Recipes And Instructions is the first book written in English that describes Spanish sausages, their origin, composition, and instructions for making them. Written by Stanley Marianski, who has 13 books to his credit and is known for writing first of its kind books like The Art of Making Vegetarian Sausages or The Art of Making Fermented Sausages, which has already become a classic and has introduced thousands of people to making salami type sausages. Spanish Sausages, Authentic Recipes And Instructions unveils secrets of sausage making as practiced in Spain for centuries. After reading the book the reader will know not only what is chorizo, longaniza, salchichon, fuet, morcilla, butifarra, salchicha, sobrasada, sabadiego, chireta, fiambre, androlla, butelo and many others, but also learn how to make each sausage. And there are many sausages to try as the book comes with 200 detailed traditional recipes, all materials, spices and detailed instructions are provided. In addition, explanations are provided for how to make those traditional sausages today using the latest modern techniques. This well organized and clearly written book is like taking a walk back in time into the history of Spanish sausage making and is an invaluable resource and reference for any person that loves sausages.…

Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condizione: Very Good. 3rd ed. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condizione: Very Good. Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.…

Paperback. Condizione: Good. Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.…

Condizione: New.

Paperback. Condizione: New.

Condizione: very_good. Book has little sign of wear or use.

Condizione: good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.…

Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condizione: good. All pages and cover are intact. Dust jacket included if applicable, though it may be missing on hardcover editions. Spine and cover may show minor signs of wear including scuff marks, curls or bends to corners as well as cosmetic blemishes including stickers. Pages may contain limited notes or highlighting. "From the library of" labels may be present. Shrink wrap, dust covers, or boxed set packaging may be missing. Bundled media e.g., CDs, DVDs, access codes may not be included.…

Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Condizione: good. Signs of wear and consistent use.

Paperback or Softback. Condizione: New. Sauerkraut, Kimchi, Pickles & Relishes. Book.

Paperback. Condizione: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condizione: Good. The art and secrets of making fermented sausages finally revealed. 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. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.…

Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Good. Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.…

Paperback. Condizione: Very Good. Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.…

Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Paperback. Condizione: Good. Here is your complete reference on curing, smoking and cooking meats. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort. The book explains differences between grilling, barbecuing and smoking. The sections on smokehouse design include over 250 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. The book will benefit the serious smoker as well as the beginner.…