Product Description

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.

Product Details

• Amazon Sales Rank: #16004 in Books
• Published on: 2009-06-29
• Released on: 2009-06-29
• Original language: English
• Number of items: 1
• Binding: Paperback
• 272 pages

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.

Customer Reviews

Worth Every Penny - 5 STARS
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.

Needs an editor and a proofreader, but still a bargain
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!

For all sausage buffs
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.