The Art of Making Fermented Sausages by Stanley Marianski

This is a tough one. This is not light reading. Packed with charts and figures, The Art of Making Fermented Sausages is a technical masterpiece. Taking a scientific tack towards sausage-making, Mr. Marianski has presented here everything you could need to know about what’s going on behind the scenes while aging meat. He has precise recipes and formulas for how this all works.

I tried reading this book while on vacation and my head was spinning after an hour. Taken as a primary reference, however, this book is indispensable.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.