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The Art Of Making Fermented Sausages by Stanley Marianski, Adam Marianski

The Art Of Making Fermented Sausages Stanley Marianski, Adam Marianski ebook
Publisher: Bookmagic
ISBN: 9780982426715
Format: pdf
Page: 276

Gaba, the recipe I used came out of [THE ART OF MAKING FERMENTED SAUSAGE] There are a lot of recipes for peperoni in there, I used the traditional one! Ruth follows the salami recipe from the book, The Art of Making Fermented Sausages, adding her own variations. The suffer I have is a Weston, made in Italy. The Art of Making Fermented Sausages. Don't get this high priced anymore. We already done the research and spend a lot of time for you. If your interest is in dry-curing, I recommend Marianski's The Art of Making Fermented Sausages—it is not very well written, but it contains a goldmine of information in excellent detail: exactly what Art of Charcuterie is missing. This will give you enjoy without a doubt. Stanley and Adam Marianski are authors of three popular books: Meat Smoking and Smokehouse Design, Polish Sausages, Authentic Recipes and Instructions, and The Art of Making Fermented Sausages. Download The Art Of Making Fermented Sausages,Mignon. Thanks to everyone for visiting the cook books product The Art of Making Fermented Sausages 0982426712 nice cook book. Following the butchering of a half pig, Ruth renders fat from the meat. This is Best special offers on product from this cook book.