The Art of Making Fermented Sausages [Paperback]

Stanley Marianski (Author), Adam Marianski (Contributor)

Book Description

Release date: June 29, 2009

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.

Editorial Reviews

About the Author

Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents. With his sons Adam and Robert, they run the highly popular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages.

Product Details

• Paperback: 274 pages
• Publisher: Bookmagic LLC; 2 edition (June 29, 2009)
• Language: English
• ISBN-10: 0982426712
• ISBN-13: 978-0982426715
• Product Dimensions: 6 x 0.6 x 9 inches
• Shipping Weight: 12 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (32 customer reviews)
• Amazon Best Sellers Rank: #27,943 in Books (See Top 100 in Books)
  • #33 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
  • #45 in Books > Cookbooks, Food & Wine > Canning & Preserving
  • #73 in Books > Cookbooks, Food & Wine > Reference

Most Helpful Customer Reviews

52 of 53 people found the following review helpful

4.0 out of 5 stars Needs an editor and a proofreader, but still a bargain December 14, 2008

By Larbo

Format:Paperback|Amazon Verified Purchase

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!

19 of 20 people found the following review helpful

5.0 out of 5 stars Worth Every Penny - 5 STARS September 30, 2008

By R. Chartier

Format:Paperback

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.

7 of 7 people found the following review helpful

5.0 out of 5 stars Top notch instruction. January 26, 2011

By Massimo Maddaloni

Format:Paperback

This book is absolutely excellent and it's all you need to get started (and accomplished) in this craft. The biochemistry and microbiology, although explained in simple words, are flawless: please, consider that I am a microbiologist. It explains the risks connected with making fermented sausages and the way to overcome them. It also explains the reasons for the use of nitrates/nitrites and it elaborates clearly on the use of different starter cultures. Many recipes of fermented sausages from around the world are listed. I tried salami Milano and finocchiona and they came out supremely good, and you can believe me because ... well, check my name. A similar book by the same authors has more information as well as more recipes.