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Polish Sausages, Authentic Recipes And Instructions (Anglais) Broché – 29 juin 2009

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Présentation de l'éditeur

Most books on sausage making are filled with unknown quality recipes, this book is different. It contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990. Those recipes were not written by restaurant cooks or college students running web sites, but by the best professionals in the meat science industry the country had. The recipes presented in this book come from those government manuals and they were never published before. These are recipes and production processes of the authentic products that were made by Polish meat plants and sold to the public. Most of those sausages are still made and sold in Poland. The unique strength of the book lies in those detailed instructions and after reading the book the readers will understand how to make all types of sausages, select the best meats and apply cures, smoke products with cold or hot smoke, and create their own recipes without adding chemicals.

Biographie de l'auteur

Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.

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Commentaires client les plus utiles sur (beta) HASH(0x927997f8) étoiles sur 5 49 commentaires
44 internautes sur 46 ont trouvé ce commentaire utile 
HASH(0x919e8834) étoiles sur 5 Polish Sausages, by the Marianski's and Gebarowski 12 novembre 2007
Par Len A. Poli - Publié sur
Format: Broché
This book is a must have for any serious home-sausage maker as well as any commercial producer who is looking to produce sausages of quality, not quantity. To my understanding no book of such authenticity on the formulation of Polish sausages has ever been published for the non-commercial sausage maker. It begins with a brief history of Polish sausages and the customs associated with their consumption, but is far more than a history lesson. From a discussion of curing, grinding mixing, smoking, etc. the book proceeds how to make a series of the most accurate, authentic recipes--I should say "formulations' for over 70 Polish sausages. Now, these are NOT your typical "Polish Kielbasa" found in the U.S. supermarkets, but the traditional, authentic, old-times recipes from master sausage makers. These recipes are standardized by the Polish government, after the demise of the USSR, to maintain the quality and consistency in these products that the people came to demand. Those of you looking for the "supermarket" varieties need to look else ware. Presented in this work are 0ver 70 of the Polish sausage recipes covering fresh, smoked, emulsified, semi-dried and dried products. There are a number of Krakowska types, beer sausage, ham sausage, link sausage, white sausage, head cheeses, liver and blood (kiszkas). The formulations begin with the exact quantities of type and class of meat, the correct amount of cure, the additional ingredients (flavors, etc.0 and a detailed step by step production method. Formulations are given for 100 kilogram and five kilogram recipes. The advantage of the 100 kg formulation is that the values can quickly be converted to percentages and therefore any size batch can be calculated.
26 internautes sur 28 ont trouvé ce commentaire utile 
HASH(0x919e1834) étoiles sur 5 Outstanding book, professionally written and very well researched 22 octobre 2007
Par R. Chartier - Publié sur
Format: Broché
As a Master Chef for a high profile 5 star resturant in Downtown San Diego California, I am always in search of new and unique recipes for our menu that pleases the palet of our most discriminating VIP customers.
I know POLISH sausages are a fine meat dish, but I just did not have any reference material that would give me insight on the preperation that would allow me to place Polish Sausage on our menu as most people perceive
Polish sausage as a basic, even bland food, and not very exciting. This all changed after I purchased this extraordinary book! WOW, The Author has knowledge in terms of sausage making that would rival ANY master Chef. The refined details of making truly "Gourmet Grade" sausage just blew me away. I was humbled by degree of scientific formulations that develop taste,texture and the fine patina in aroma unlike any sausage I have served in over 25 years. We added 3 new dishes to our menu as Polish GOURMET specials for our VIP clients. Our #1 dish is now one of the sausage recipes right out of the book, served on a soft fragerent jasmine rice bed with a special leaf wrap. Hats off to the Authors of the book, it is now considered my BIBLE on the fine art of Gourmet Grade Polish sausage making. I received a raise from my employer soon ater the release of the 3 new Polish Sausage menu items for creative innovation. Who could ever figure that would happen? I just hope the authors will not chase me down for a royalty check as that dish is selling like hot cakes in our upstairs dining room at $85.00 a plate.
Hats off to the Authors, a brilliant and superb masterpiece recipe book on the TRUE ART of Polish sausage making that has exceeded my wildest expectations.
Keep Writting! A loyal customer of your fine book works for life....
16 internautes sur 17 ont trouvé ce commentaire utile 
HASH(0x919e84e0) étoiles sur 5 Polish Sausages 15 octobre 2007
Par Genoveva T. Rosales - Publié sur
Format: Broché
I have purchased many sausage making books over the years. This book is with out a doubt one of the best recipe book I have ever purchased. As a woman I do alot of homemade types of meals and this book showed me all sorts of tricks and techniques I can use, plus it gave you a bit of background of the history of sausage making in Poland. It was well worth the money.
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x919e80c0) étoiles sur 5 Polish Sausages. Authentic Recipes and Instructions 6 janvier 2008
Par William R. Mende - Publié sur
Format: Broché
I'll echo Len Poli's critique of this book. This is a must-have. While many of the recipes seem to be similar, there are subtle variations. The technical information on sausage making is outstanding and easy to comprehend. This technical information is reason itself to buy the book. Excellent chapters devoted to liver sausage, blood sausage, and head cheese. Great chapter on old sausage recipes.
7 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x919df8d0) étoiles sur 5 Polish Sausages Superb Book, It Tells All 14 octobre 2007
Par Lewis Maier - Publié sur
Format: Broché
Superb book. Just by reading sausage making instuctions that accompany every recipe one can learn the art of sausage making. What I found very interesting is to see how every part of the pig is used to make different sausages. As the authors honestly write this is not the book on sausage making but the book about Polish sausages, yet they manage in just one chapter to explain wonderfully how the sausages should be made. And the chapter on curing meats is superb. It covers not only American cures but the cures used in other countries and how they are applied. They don't stop at saying that nitrites are needed for smoked meats but also explain how much nitrite is needed and what happens if we add too much or too little of it.
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