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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 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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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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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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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 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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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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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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