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Author : Adam Marianski,Stanley Marianski
Publisher : Unknown
Page : 108 pages
File Size : 44,9 Mb
Release : 2015-07-20
Category : Cooking
ISBN : 0990458636
Author : Paul Lebaugh
Publisher : Independently Published
Page : 142 pages
File Size : 55,8 Mb
Release : 2021-02-19
Category : Electronic
ISBN : 9798711547082
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
Author : Mary Nobriga
Publisher : Unknown
Page : 142 pages
File Size : 51,5 Mb
Release : 2021-05-05
Category : Electronic
ISBN : 9798749106992
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
Author : Lynwood Passini
Publisher : Unknown
Page : 142 pages
File Size : 53,8 Mb
Release : 2021-05-05
Category : Electronic
ISBN : 9798749347012
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
Author : Rachell Marinas
Publisher : Unknown
Page : 142 pages
File Size : 41,8 Mb
Release : 2021-05-05
Category : Electronic
ISBN : 9798749087406
This book elevates the sausage-making process to an art. It helps you build a vivid imagination about cooking vegetarian sausages. The book will provide you some recipes on how to cook appealed and yummy vegetarian sausages. The book is about traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing, and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food. This book contains 5 main chapters: - Chapter 1: Vegetarian-Sausages - Chapter 2: Addictives - Chapter 3: Soy - Chapter 4: Emulsions - Chapter 5: Recipes
Author : Tonia Reinhard,Brendan Reinhard,Brent Mitchell
Publisher : Robert Rose
Page : 0 pages
File Size : 50,5 Mb
Release : 2016-05
Category : Cooking
ISBN : 0778805352
There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken, and turkey, to wild game, fish and even vegetarian and vegan sausages. Here are some of these tantalizing recipes: Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Thanksgiving Turkey and Athenian Chicken The vegetarian and vegan recipes include Malaysian Satay, Sausage de Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra. Meal planning is easy with complete menus and the perfect pairings for sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.
Author : Stanley Marianski,Adam Mariański
Publisher : Bookmagic LLC
Page : 275 pages
File Size : 49,6 Mb
Release : 2009
Category : Cooking
ISBN : 9780982426715
In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.
Author : Stanley Marianski,Adam Marianski
Publisher : Unknown
Page : 244 pages
File Size : 49,7 Mb
Release : 2008
Category : Cooking
ISBN : 1432732579
The Art & Secrets of Making Fermented Sausages 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 meats 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. They were highly technical papers, that 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. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. 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.
Author : Jeanette Hurt,Jeff King
Publisher : Penguin
Page : 203 pages
File Size : 42,8 Mb
Release : 2012-02-07
Category : Cooking
ISBN : 9781101572245
Features sixty-five recipes for all meats including game and seafood. Also includes delicious recipes for vegetarian sausages and home-made condiments.
Author : Stanley Marianski,Adam Marianski
Publisher : Bookmagic LLC
Page : 331 pages
File Size : 51,8 Mb
Release : 2011-08
Category : Cooking
ISBN : 9780983697305
"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own recipes or modify any existing recipe to make a healthier sausage without compromising the flavor. The collection of 80 recipes provides a valuable reference on the structure of reduced fat products. The book teaches the basics of sausage making and includes all advice and tips that will make the reader a proficient and knowledgeable sausage maker. You will be able to control the amount of calories the sausage contains and decide what ingredients will go inside. After studying the book you will be the modern sausage maker.
Author : Anonim
Publisher : Bookmagic LLC
Page : 702 pages
File Size : 40,6 Mb
Release : 2012-03-21
Category : Cooking
ISBN : 9780983697367
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."
Author : Rytek Kutas
Publisher : The Sausage Maker Inc
Page : 562 pages
File Size : 45,5 Mb
Release : 1987
Category : Cooking
ISBN : 9780025668607
The most comprehensive book available on sausage making and meat curing.
Author : Charles G. Reavis,Evelyn Battaglia
Publisher : Storey Publishing, LLC
Page : 377 pages
File Size : 45,7 Mb
Release : 2017-08-22
Category : Cooking
ISBN : 9781612128702
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.
Author : Ryan Farr,Jessica Battilana
Publisher : Chronicle Books
Page : 210 pages
File Size : 45,7 Mb
Release : 2014-05-13
Category : Cooking
ISBN : 9781452101798
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1437 pages
File Size : 47,9 Mb
Release : 2014-12-18
Category : Meat substitutes
ISBN : 9781928914716
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.