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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
  1. $18.19 Sale Hardcover add to wish list

    The Enchanted

    Rene Denfeld 9780062285508

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25 Remote Warehouse Cooking and Food- Meats

The Art of Making Fermented Sausages

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The Art of Making Fermented Sausages Cover

 

Synopses & Reviews

Publisher Comments:

The art and secrets of making fermented sausages finally revealed. 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. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. 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

ISBN:
9780982426715
Author:
Marianski, Stanley
Publisher:
Bookmagic
Author:
Marianski, Adam
Subject:
Food Science
Subject:
Methods - Canning & Preserving
Subject:
Science Reference-Technology
Subject:
Cooking and Food-Meats
Publication Date:
20090831
Binding:
TRADE PAPER
Language:
English
Pages:
274
Dimensions:
9.00x6.00x.58 in. .89 lbs.

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Related Subjects

Arts and Entertainment » Music » General
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Methods » Preserving
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
Reference » Science Reference » Technology

The Art of Making Fermented Sausages New Trade Paper
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Product details 274 pages Bookmagic - English 9780982426715 Reviews:
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