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HomeShop at BookSurgeHouse & HomeDesign & ConstructionThe Art of Making Fermented Sausages |
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 Great book Nov 07, 2009
The book is great. Very technical, yet understandable in plain English. Not sure how soon I will be fermenting sausage but I am sure this book will make it possible. Living in Hawaii has it's drawbacks as far as sausage making goes because the temperature rarely drops below 65 degrees Fahrenheit.(If you could call that a draw back---Sorry to my family in Minnesota) This book provided the information I needed to build a controlled fermenting chamber, something I needed in order to master the art of fermented sausage in Hawaii. I would recommend this book to anyone who is really serious and wants to become a master sausage maker. Aloha!
A superbly organized, unique, and highly recommended addition to personal and professional culinary collections Sep 16, 2009
There is both an art and a science to the making of fermented sausages. And both will be found within the pages of Stanley and Adam Marianski's "The Art Of Making Fermented Sausages", a 272-page compendium of illustrated, step-by-step instructions that will enable even the most novice culinary hobbyist with all the information the non-specialist general reader will need to produce quality meats that would grace any dining occasion with friends and family. Readers will learn how to control meat acidity and remove excess moisture; select proper temperatures for fermenting, smoking and drying; both understand and exercise effective control over the fermentation process; choose appropriate starter cultures and make both traditional and fast-fermented products; select and operate the proper equipment, safety measures, and more. Of special note is the extensive section featuring fifty-one fermented sausage recipes. A superbly organized, unique, and highly recommended addition to personal and professional culinary collections, readers of "The Art Of Making Fermented Sausages" will also want to visit the Marianski website at [...] which is dedicated to the 'art and science' of smoking meats and sausages.
Not too complicated and easy to understand Sep 10, 2009
If you are going to try to make your own salami or other cured sausages this is the best book to start with. It can be a little intimidating at times but the author keeps it simple enough. There are a couple things I did NOT like about the book - but I still gave it 5 stars. Here are the things I found that I think should be fixed: The author jumps around to cover a lot of different ways to do the same thing - I wish he would always stick to the safest most modern way to make something and leave the other alternative methods out - so as not to confuse me.... The recipes should be divided into dry, semi dry, smoked, etc. instead they are in some other random order - so if you only want to make dry (cure #2) you have to dig around through them all. Overall these are not a big enough deal to lower my rating to 4 stars.
2 of 3 found the following review helpful:
 good, but.... Jul 24, 2009
Well,I'll say this, it's a very informative book, and manages to piece together a lot of information in one source. However, and that's a big however, this book is terribly written. Not just grammar-wise, but also spelling and organization. As an example, there are several times in the book where temperatures do not conform to any regulation, i.e. within the same paragraph celsius is highlighted and fahrenheit is in parenthesis, and 2 sentences later it's the opposite. It's clear that the book didn't cross the desk of a professional editor, or even a someone with rudimentary college education. Now normally that wouldn't be a problem, but the book costs on par with books like Charcuterie by Ruhlman and Polcyn, and that book is a far better read. The information is freely available with just a little digging, so essentialy you pay them for the collation of this info.
That said, if you can overlook all the little things, it's a great book to understand all the intricacies of the fermenting of meat product.
2 of 2 found the following review helpful:
Just the Best Jan 07, 2009
The best source i've read for meat science. It pulls together all the other books that say pack meat and refrigerate for 48 Hrs. why? Thoughout the book certain aspects of meat safety are repeated so it becomes burned in your brain. Buy this before other sausage books.
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