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The Art of Making Fermented Sausages Paperback – June 29, 2009
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Top Customer Reviews
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!
Prospective purchasers should be aware that the book assumes the reader has a basic knowledge of general sausage making techniques. The authors state this quite unequivocally in the text and, despite my comments about being repetitive, I was impressed by their determination to emphasize the dangers involved in fermenting sausage unless strict rules are followed. I have other books on sausage making and charcuterie but I am still not sorry I bought this one.
Maybe the best way into reviewing this book is to ask 'who would/should buy it?' Any 'foodie' who is curious about where the pepperoni on their pizza came from will learn a lot about the whole class of 'fermented meat sausages.' The same goes for customers at local deli counters in mega-marts who are buying a range of salamis. 'Home-style' and commercial methods and chemicals are explained from the practical standpoint of which substance does what important thing in producing flavour while promoting food safety. 'Aspirational' (want-to, someday) sausage makers will find a usable, detailed guide to the equipment list that will be the major barrier to most of us in making fermented sausage at home. The 'easy' part of making fermented sausage is the chemistry--for practical purposes, the cure mixes and starter cultures so clearly explained by the authors. 'Meatheads'--meat fanatics--will definitely want this book on their shelves--for the (some) fifty classic recipes for fermented sausages, even including one or two from the Asian sausage kitchen. The emphasis in the recipe section is definitely European, northern and southern.
The book begins with a workmanlike 'history' of fermented meats. The brothers introduce 'New Concepts' including what we now know about controlling available water, pH, temperature and humidity to produce fermented sausage. We are introduced to 'more than we need to understand' material about types of bacteria, how they multiply and what controls that multiplication, color and flavour-forming reactions and the like.Read more ›
Most Recent Customer Reviews
One of the Bible's for charcuterie... It should be in the library of anyone who us serious about learning or pushing this craft.Published 5 months ago by Amazon Customer
Full of information that really explains the art and science of sausage making,Published 5 months ago by Michan
This book really goes in-depth on how to make fermented sausages. Understand the role of salt, cures, cultures, and smoke, and how to adapt any recipe to make quality fermented... Read morePublished 5 months ago by Amazon Customer
Great recipes in this book to make venison sausages. Got it in less than a week in perfect shape.Published 6 months ago by Amazon Customer