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HomeShop at BookSurgeMedicalAllied Health ServicesEmergency Medical ServicesThe Art of Making Fermented Sausages |
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| Customer Reviews: | | Average Customer Review: ( 18 customer reviews )
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Most Helpful Customer Reviews
33 of 34 found the following review helpful:
 Needs an editor and a proofreader, but still a bargain Dec 14, 2008
By Larbo
"Nothing exceeds like excess!"
Like other recent books by the Marianski's this one is self-published, through Outskirts Press, and it clearly has not benefited from the services of a professional editor or proofreader. The book is littered with grammar mistakes, typographical errors, and odd locutions. The way the text is organized, they end up covering the same subjects from multiple angles, with the result that they repeat themselves over and over. Sometimes the organization simply seems haphazard, with "notes" appearing at the end of a section which could be more accurately labeled "afterthoughts." The information presented is clear and accurate; just don't expect a gripping read.
This book is definitely a useful addition for any other meathead out there wanting to try and make fermented sausages at home. As a book dedicated to this subject, they go deeper into the issues of chemistry, microbiology, sanitation, and equipment (for smoking, fermenting, and drying) that all affect the quality of the finished product. The second part contains 50 detailed recipes, with precise measurements in grams, so that even a relative newcomer to this craft can proceed with confidence. This book usefully bridges the gap between simpler cookbooks and advanced textbooks such as Fidel Toldrá's Handbook of Fermented Meat and Poultry (which sells for $200). At $20, even with all its faults on its head, this book is a bargain.
To read my full review, go to my website.
Update, 7/8/09: Just heard from Stanley Marianski that they have revised this book and it's coming out from a new publisher (Bookmagic). If you decide to buy, this is the edition you want-it has an index!
17 of 17 found the following review helpful:
 Worth Every Penny - 5 STARS Sep 30, 2008
By R. Chartier
"Excaliber"
Worth every penny. There are some technical books on making fermented meats but they cost ten times more. This book covers all there is to learn and is simply written. I have made regular sausages many times but I was always reluctant to try salamis. The main reason was a lack of information on the subject. This book has answered all my questions and gave me more confidence.
11 of 11 found the following review helpful:
For all sausage buffs Oct 30, 2008
By Sheila Raj
Whether making sausages is your craft, or a pastime activity, 'The Art of Making Fermented Sausages' is a quick read that will satisfy all sausage buffs. This book gives you a chance to apply the scientific knowledge and recipes thoughtfully outlined in the chapters to your own kitchen. This is one of the few works that addresses both the skill piece and knowledge piece of an often neglected subject, in an easy to understand manner.
4 of 4 found the following review helpful:
Just the Best Jan 07, 2009
By F. Carmichael
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.
3 of 3 found the following review helpful:
Required reading for home sausage making Nov 30, 2010
By D. Stux
"stooxie"
Yes, this book has some grammatical errors but they do nothing to detract from the wealth of information contained inside. This book fills in the gaps present in almost every other book.
This book explains the technical details behind how the sausages dry, what factors increase or decrease drying time, what that means for the product, how to control it and how to control pathogens. This is all done in language and terms that any serious home sausage maker can understand.
Most valuable are the discussions and charts of the commercially available starter cultures and their characteristics. You don't find that anywhere else, not even the manufacturer's websites. Also discussed is how to build your own fermentation chambers and drying rooms. It's all laid out very straightforwardly.
I agree, this book is NOT the only book you should buy on the subject. Read a few others (like "Charcuterie") and then, when you're scratching your head, read this one and you will find the answers.
See all 18 customer reviews on Amazon.com
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