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Home Production of Quality Meats and Sausages by Adam Marianski and Stanley Marianski (2010, Trade Paperback)
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The "Home Production of Quality Meats and Sausages" textbook, published by Bookmagic, LLC in 2010, is a comprehensive guide for individuals interested in technology and engineering aspects of cooking. Written by authors Adam Marianski and Stanley Marianski, this 700-page trade paperback covers subjects such as agriculture, animal husbandry, specific ingredients, canning and preserving methods, and fisheries and aquaculture. With a focus on producing high-quality meats and sausages at home, this textbook is suitable for adult education and further learning in the field of food production.
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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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