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The Art of Making Fermented Sausages
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Manufacturer: Bookmagic LLC
List Price: $19.95
Our Price: $12.79
You Save: $ 7.16 ( 36% )
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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 published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. 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.
PRODUCT DESCRIPTIONS:
Binding: Paperback
EAN: 9780982426715
Feature: ISBN13: 9780982426715
ISBN: 0982426712
Label: Bookmagic LLC
Manufacturer: Bookmagic LLC
Number Of Items: 1
Number Of Pages: 272
Publication Date: 2009-06-29
Publisher: Bookmagic LLC
Release Date: 2009-06-29
Studio: Bookmagic LLC
FEATURES:
• ISBN13: 9780982426715
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
SIMILAR ITEMS:
• Home Production of Quality Meats and Sausages
• Charcuterie: The Craft of Salting, Smoking, and Curing
• Great Sausage Recipes & Meat Curing: 4th Edition
• Meat Smoking And Smokehouse Design
• Polish Sausages, Authentic Recipes And Instructions
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