The Greatest Sausage Recipes

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The Greatest Sausage Recipes offers a worldwide collection of 565 greatest sausage recipes. The book is not about sausage history nor different ways of serving sausages. The book provides detailed instructions about making them. There are many books about sausages; they include sausage history, the country the sausage originates from, even a pretty photo, unfortunately the information on making these sausage is either absent or very amateurish. There is a big difference between writing about sausages and how to make them. Finding a reliable recipe on the Internet becomes harder every day. The majority of large web sites believe that a store bought sausage chopped into pieces and served on a plate with rice, beans, cabbage, potato chips, bread and different gravies or sauces deserves to be called a sausage recipe. And a reader who really wants to make tomato sausage ends up with a photo of a sliced sausage served with fries and tomatoes. Sausages today include machine scrapped meat, pumped in water, phosphates that bind this water and prevent it from leaking, liquid smoke, flavor enhancers, curing accelerators and the list goes on. No chemicals such as phosphates that bind added water and prevent it from leaking, liquid smoke, flavor enhancers, curing accelerators nor other ingredients not necessary are included in the recipes, instead the original ingredients that were used to make those sausages are offered. Just by reading the instructions and production details, one can develop a good sense for sausage making and will become an accomplished sausage maker.

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The Art of Making Vegetarian Sausages

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The Art of Making Vegetarian Sausages elevates the sausage making process to an art, where only your imagination can limit your creations. Vegetarian sausages need not compete with meat sausages, but in many ways are the better of the two. This book departs from traditional methods of sausage making and introduces new concepts and techniques. The rules and guidelines presented in this book can be adapted to making Kosher sausages as well. Any food cooked at home can be enriched, stuffed into a casing and made into a sausage. After reading the book, you will be able to create your own recipes, control the texture and color of the sausage and most importantly, end up with a delicious piece of food.

ISBN: 978-0-9904586-3-0, 106 pages, Format: 7 x 10, Paperback, Color, SRP: $19.95, Genre: Cooking

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Curing and Smoking Fish

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Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications.

Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

ISBN: 9780983697398, 268 pages, Format: 6 x 9, Paperback, SRP: $19.95, Genre: Cooking, Seafood

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Home Canning Meat, Poultry, Fish and Vegetables

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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.

ISBN: 9780983697374, 262 pages, Format: 6 x 9, Paperback, SRP: $19.95, Genre: Cooking, Canning.

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Home Production of Vodkas, Infusions and Liqueurs

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Home Production of Vodkas, Infusions and Liqueurs reveals the rules that govern the process of making vodka and other alcoholic beverages.

"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. And 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."

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Sauerkraut, Kimchi, Pickles, and Relishes

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Sauerkraut, Kimchi, Pickles and Relishes is the book that teaches you how to lead a healthier and longer life. There has never been a greater consumer awareness about the food we eat. Our lifestyle has changed, we sit in front of computers or televisions hours every day, nibbling on potato chips and high caloric snacks. We cook less at home as in most cases we warm up commercially prepared foods that we buy in a local supermarket. Consumers are more educated now and are increasingly aware of the link between fat intake, excess weight and heart disease.

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Making Healthy Sausages

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"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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The Amazing Mullet

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The Amazing Mullet offers information that has been gathered through time and experience. Successful methods of catching, smoking and cooking mullet are covered in great depth. One will learn the distinct characteristics that make mullet such an exceptional fish. Their biological and behavioral uniqueness is shown distinguishing them from other fish. Numerous filleting, cleaning, cooking and smoking practices are reviewed thoroughly. The makeup and functionality of a smoker is shown and the properties of different woods that can be used is explained as well. A cooking section explains the best methods for preparing fish and the recipe section, in addition to mullet recipes, includes detailed information on making fish cakes, ceviche, spreads and sauces.

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The Art and Science of Cooking

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This is the second and enlarged edition of the 1878 classic The Art and Science of Cooking which was printed in 1879. This treasure chest of 689 wonderful and tried recipes includes full and explicit instructions that cannot fail to please the very seasoned or beginner cooks. For an advanced cook the book provides a window into the American culinary past with a historical summary. The book starts off with soups, then fish, meats, poultry, eggs, cheese, vegetables, pickles and salads. Baked goods including cakes, pies and other desserts such as sauces and puddings are mentioned in detail. There are wild game recipes, table etiquette, table decorations and sample menus. For any aspiring cook this book is a must as it covers the entire scope of the art of cooking in just one volume.

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Home Production of Quality Meats and Sausages

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There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master’s degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person.

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Polish Government Secret Sausage Recipes

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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.

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The Secrets of Fermented Sausages Revealed

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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.

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Smoking Meats Made Easy

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The best selling guide on smoking meats and building smokers has been completely revised and edited. Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important.

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Ebooks Released

Meat Smoking is a full color version of the first half of the best-selling book Meat Smoking and Smokehouse Design. The paperback edition contains over 300 photos and drawings and it would result in an enormous file if they were converted to color. To keep the size of the file within accepted limits, the book has been modified and broken up into two separate ebooks: 1. Meat Smoking and 2. Smokehouse Design.

Meat Smoking is a comprehensive one volume reference on smoking meats and sausages at home. It contains over 100 color photos and illustrations.

Most books on smoking just give some elementary information and then are filled with recipes; this book is the reverse, scholarly information and theory as it applies to smoking meats and a few recipes that will get one started. While various recipes usually get the spotlight, it is the authors' opinion that the technical know-how behind preparing meats and sausages is far more important. This is a book that will take some careful thought and study. There is a section with some basic recipes, but after reading the book one should be able to create his own recipes without much effort.

The book explains differences between grilling, barbecuing and smoking. There are extensive discussions of curing as well as the particulars about smoking sausages, meat, fish, poultry and wild game.

In Meat Smoking readers are provided with detailed information about how to apply cures and make brines, smoke meats, poultry, game and fish, barbecue meats, and create your own recipes without adding chemicals.

The book will benefit the serious smoker as well as the beginner.

Smokehouse Design is a full color version of the second half of the best-selling book Meat Smoking and Smokehouse Design. The paperback edition contains over 300 photos and drawings and it would result in an enormous file if they were converted to color.

Smokehouse Design is the best selling guide on building smokers. The authors' go into detail on the functions of a smoker enabling the reader to understand the whole process. Smokehouse Design explains the how and why of smoker design and is supported with over 200 drawings and photographs. Many of them are detailed technical drawings with all dimensions and lists of needed materials for building fully functional units. After reading this book you will fully comprehend what can be expected of any particular smoker and how to build one that will conform to your individual needs.

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