Stanley Marianski's Books

Home Canning Meat, Poultry, Fish and Vegetables

By: Stanley Marianski,Adam Marianski

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Home Canning Meat, Poultry, Fish and Vegetables

By: Stanley Marianski,Adam Marianski

What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.

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Page Count

264

Publisher

Bookmagic LLC

Published Date

ISBN 10

098369737X

ISBN 13

9780983697374

Making Healthy Sausages

By: Stanley Marianski,Adam Marianski

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Making Healthy Sausages

By: Stanley Marianski,Adam Marianski

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.

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Page Count

331

Publisher

Bookmagic LLC

Published Date

ISBN 10

0983697302

ISBN 13

9780983697305

Home Production of Vodkas, Infusions & Liqueurs

By: Stanley Marianski,Adam Marianski

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Home Production of Vodkas, Infusions & Liqueurs

By: Stanley Marianski,Adam Marianski

Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of recipes, but a set of rules that govern the process of making vodka and other alcoholic beverages. A quote from the book: "From the start, we decided not to write another recipe book. A collection of recipes does not make a person proficient in a new skill. You have to know the How and Why of making spirits; you have to know the rules that govern the process. First of all you have to realize that alcohol is just a tool, albeit a very important one. Once you understand how to manipulate the properties of alcohol, the rest will fall into place." To get the reader started, a collection of 103 detailed recipes are included, which can be studied and used as a reference. By carefully reading this book you will discover that producing new spirits is almost like cooking, one needs to first know the basics and then let the imagination run wild. Everything falls into place and making new drinks becomes routine. After practicing the technique of creating drinks a couple of times, the spirits will consistently be of high quality, become crystal clear and look beautiful. The process can become an art form.

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Page Count

280

Publisher

Bookmagic LLC

Published Date

ISBN 10

0983697345

ISBN 13

9780983697343

The Art of Making Fermented Sausages

By: Stanley Marianski,Adam Mariański

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The Art of Making Fermented Sausages

By: Stanley Marianski,Adam Mariański

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.

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Page Count

275

Publisher

Bookmagic LLC

Published Date

ISBN 10

0982426712

ISBN 13

9780982426715

Polish Sausages

Authentic Recipes and Instructions

By: Stanley Marianski,Adam Marianski,Miroslaw Gebarowski

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Polish Sausages

Authentic Recipes and Instructions

By: Stanley Marianski,Adam Marianski,Miroslaw Gebarowski

In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.

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Page Count

287

Publisher

Bookmagic LLC

Published Date

ISBN 10

0982426720

ISBN 13

9780982426722

Polish Sausages

Authentic Recipes and Instructions

By: Stanley Marianski,Adam Marianski,Miroslaw Gebarowski

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Polish Sausages

Authentic Recipes and Instructions

By: Stanley Marianski,Adam Marianski,Miroslaw Gebarowski

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Page Count

287

Publisher

Bookmagic LLC

Published Date

ISBN 10

0982426720

ISBN 13

9780982426722

Meat Smoking and Smokehouse Design

By: Stanley Marianski,Adam Marianski,Robert Marianski

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Meat Smoking and Smokehouse Design

By: Stanley Marianski,Adam Marianski,Robert Marianski

Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.

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Page Count

228

Publisher

Outskirts Press

Published Date

ISBN 10

159800302X

ISBN 13

9781598003024

The Art of Making Fermented Sausages

By: Stanley Marianski,Adam Mariański

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The Art of Making Fermented Sausages

By: Stanley Marianski,Adam Mariański

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Page Count

275

Publisher

Bookmagic LLC

Published Date

ISBN 10

0982426712

ISBN 13

9780982426715

The Art of Making Fermented Sausages

By: Stanley Marianski,Adam Marianski

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The Art of Making Fermented Sausages

By: Stanley Marianski,Adam Marianski

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.

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Page Count

244

Published Date

ISBN 10

1432732579

ISBN 13

9781432732578

Home Canning Meat, Poultry, Fish and Vegetables

By: Stanley Marianski,Adam Marianski

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Home Canning Meat, Poultry, Fish and Vegetables

By: Stanley Marianski,Adam Marianski

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Page Count

264

Publisher

Bookmagic LLC

Published Date

ISBN 10

098369737X

ISBN 13

9780983697374

Meat Smoking and Smokehouse Design

By: Stanley Marianski,Adam Marianski,Robert Marianski

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Meat Smoking and Smokehouse Design

By: Stanley Marianski,Adam Marianski,Robert Marianski

This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.

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Page Count

316

Publisher

Bookmagic LLC

Published Date

ISBN 10

0982426704

ISBN 13

9780982426708

Book's by Stanley Marianski

Home Canning Meat, Poultry, Fish and Vegetables

Home Canning Meat, Poultry, Fish and Vegetables

Making Healthy Sausages

Making Healthy Sausages

Home Production of Vodkas, Infusions & Liqueurs

Home Production of Vodkas, Infusions & Liqueurs

The Art of Making Fermented Sausages

The Art of Making Fermented Sausages

Polish Sausages

Polish Sausages

Polish Sausages

Polish Sausages

Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

The Art of Making Fermented Sausages

The Art of Making Fermented Sausages

The Art of Making Fermented Sausages

The Art of Making Fermented Sausages

Home Canning Meat, Poultry, Fish and Vegetables

Home Canning Meat, Poultry, Fish and Vegetables

Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

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