The Practical Guide to Making Salami - Couverture souple

Marianski, Stanley; Marianski, Adam

Couverture souple

ISBN 10 : 0990458695 ISBN 13 : 9780990458692

Editeur : Bookmagic LLC, 2024

Synopsis

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.
As in the previous book, special attention was given to proper manufacturing practices so that meat safety is never jeopardized and the end product is safe even when produced at home. By studying the book, the reader should acquire enough knowledge to design and produce any fermented sausage without searching for a “magical recipe” online. Besides having great satisfaction in creating his recipes, he should be able to distinguish a good recipe from an amateurish one easily. He should be in total command of the process, able to decide the taste, flavor, and aroma of the sausage he wants to make, and most importantly, he will know that his product conforms to the official government requirements and is safe to consume.

Détails de l'édition

• Éditeur: Bookmagic LLC
• Date d'édition: 2024
• Langue: anglais
• ISBN 10: 0990458695
• ISBN 13: 9780990458692
• Reliure: Broché
• Nombre de pages: 362
• Coordonnées du fabricant: Manufactured by Amazon on behalf of the author; https://www.amazon.fr/hz/contact-us; ; c/o Amazon Media EU S.à.r.l., 38 Avenue John F. Kennedy; Luxembourg; L-1855; Luxembourg