FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


New Book

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
River City BBQ



Joined: 06 Aug 2007
Posts: 22

PostPosted: Tue Nov 06 07 3:39 am    Post subject: New Book Reply with quote

I just recieved my copy of Polish Sausage Authentic recipes and instructions by Stanley and Adam Marianski. Up front I have nothing to do with these guys. I'm not here to sell thier book. I believe after reading this book that it should be in everyones collection. The book is a collection of recipes that has been standardized by the Dept of Meat Industry from the Polish goverment. All the instruction are clear and to the point and any hobbist should be able to turn out good products after following the simple instructions. I ordered mine from Amazon however it did take a month to get it.
Back to top
View user's profile Send private message
ChileFarmer
Newbie


Joined: 28 Aug 2007
Posts: 41
Location: Rusk, Texas

PostPosted: Thu Nov 08 07 5:15 am    Post subject: Reply with quote

Thanks, I will be checking it out as I need all the help I can get. CF
Back to top
View user's profile Send private message Send e-mail
Seminole
Newbie


Joined: 26 Feb 2005
Posts: 28

PostPosted: Sun Oct 19 08 8:05 pm    Post subject: New Book Reply with quote

The art and secrets of making fermented sausages revealed in new specialty book


October 2008, N.Y., N.Y. 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 the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that 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. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. 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.

In The Art of Making Fermented Sausages, readers are provided with detailed information about:

Bacteria, yeasts and molds
PH meat acidity and Aw water activity
Starter Cultures
Fermentation
Safety and good manufacturing procedures
Fifty detailed recipes
And more…


To read sample pages visit: http://www.wedlinydomowe.com/book-fermented-sausages/the-art-of-making-fermented-sausages.htm


ISBN: 978-14327-3257-8 Format: 6.14 x 9.21 Paperback SRP: US$19.95
Published by: Outskirts Press, Inc. http://outskirtspress.com
Back to top
View user's profile Send private message
savagefan



Joined: 14 Oct 2005
Posts: 14
Location: CALGARY

PostPosted: Sun Dec 21 08 6:44 am    Post subject: Reply with quote

Good to hear, I have my copy in transit now I can't wait. I already have "Great Sausage recipes' By R Kutas- excellent, and "The best of wurst" by Brian Pay, even better if you use metric.
reat
Back to top
View user's profile Send private message Send e-mail
teakettle
Newbie


Joined: 03 Aug 2008
Posts: 31
Location: Bushland, TX

PostPosted: Sun Dec 21 08 9:44 am    Post subject: Reply with quote

Quote:
I just recieved my copy of Polish Sausage Authentic recipes and instructions by Stanley and Adam Marianski. Up front I have nothing to do with these guys. I'm not here to sell thier book. I believe after reading this book that it should be in everyones collection.


I'll second that. It is one of the best sausage making books I have ever read.

Don in Texas
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group