Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

  • List Price: $19.95
  • Save: $3.95 (20%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
The Art of Making Ferment... has been added to your Cart
+ $3.99 shipping
Used: Like New | Details
Condition: Used: Like New
Comment: Unread copy in perfect condition.
Trade in your item
Get a $2.46
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

The Art of Making Fermented Sausages Paperback – June 29, 2009

4.5 out of 5 stars 90 customer reviews

See all 4 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$16.00
$11.76 $11.46

Get a FREE Fire tablet with a subscription to Texture
Unlimited access to your favorite digital magazines. Learn more
$16.00 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • The Art of Making Fermented Sausages
  • +
  • Home Production of Quality Meats and Sausages
  • +
  • Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Total price: $62.31
Buy the selected items together

Editorial Reviews

Review

There is both an art and a science to the making of fermented sausages. And both will be found within 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 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 extensive section featuring fifty-one fermented sausage recipes. A superbly organized, unique, and highly recommended addition to personal and professional culinary collections.
- The Midwest Book Review

About the Author

Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 57%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
  • Thousands of books are eligible, including current and former best sellers.
  • Look for the Kindle MatchBook icon on print and Kindle book detail pages of qualifying books. You can also see more Kindle MatchBook titles here or look up all of your Kindle MatchBook titles here.
  • Read the Kindle edition on any Kindle device or with a free Kindle Reading App.
  • Print edition must be purchased new and sold by Amazon.com.
  • Gifting of the Kindle edition at the Kindle MatchBook price is not available.
Learn more about Kindle MatchBook.


The latest book club pick from Oprah
"The Underground Railroad" by Colson Whitehead is a magnificent novel chronicling a young slave's adventures as she makes a desperate bid for freedom in the antebellum South. See more

Product Details

  • Paperback: 276 pages
  • Publisher: Bookmagic LLC; 2 edition (March 17, 2012)
  • Language: English
  • ISBN-10: 0982426712
  • ISBN-13: 978-0982426715
  • Product Dimensions: 6 x 0.6 x 9 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (90 customer reviews)
  • Amazon Best Sellers Rank: #137,543 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback 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!
Comment 76 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
1 Comment 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 24 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
I am very interested in this topic. It may be a few years until I will be able to try making any sort of sausage, let alone the fermented type but I enjoyed reading about it. The authors have provided a wealth of quite technical information and have managed to make the scientific material very easy to follow. My main criticisms are that, first, the text is a bit disorganized and repetitive; to illustrate, there is a photograph and description of a water-activity meter in the first chapter, and then the same again near the end of the book. Many points, important though they may be are sometimes repeated again and again. Possibly this might be a consequence of there being two authors rather than one? My other complaint is that, although the book was copyrighted for 2009, the photographs were all gray-scale and of fairly poor quality. In my opinion, the authors could really improve this otherwise decent little book by re-organizing the text and including (a lot) more photographs by a professional.

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.
Comment 9 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I have the 'Bookmagic' (2008) revised edition of 'The Art of Making Fermented Sausages, in addition to other sausage making books by the brothers.

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 ›
1 Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

The Art of Making Fermented Sausages
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: The Art of Making Fermented Sausages

Pages with Related Products. See and discover other items: food books