Spanish Sausages Authentic Recipes And Instructions

I have long wanted to make the dried sausages I ate in Southern Spain many-many years ago since it's so very hard to get authentic examples here in the states and impossible to get those pigs. This is the consummate reference to all of those meats plus some. When I finish with the forty-one varieties of chorizo in this book, I'll work on some of the 160 others.Sure, many of the recipes and instructions are available online. All of the information here is online too. It's just scattered online all over the place and some is questionable at best. The Marianski's have compiled a thorough discussion of the history and traditions of Spanish charcuterie, exploration of ingredients, a useful explanation of the techniques for home production, and a comprehensive collection of recipes. Some vary only slightly but often it's those very slight variations that make all of the difference.We aren't beginners at sausage making but I'd hazard that this book is sufficient instruction for even the most beginning beginner. We can't make it exactly the way it is done there; we don't have access to that unique pork or the environment - but we can get it really close and plenty tasty following these recipes and instructions.

Another great contribution by the Marianski duo. Dry, semi-dry and fresh sausages from Spain's various regions are presented with recipes and instructions. A must have book for the ambitious amateur and professional sausage maker alike.

Precise and detailed instruction. A-Z.VERY large quantity of Spanish sausage and Salumi recipes.

THIS GUY HAS A WHOLE FAMILY OF BOOKS, AND EVERY ONE IS A WINNER !! IF U WANT TO KNOW REALLY HOW IT'S DONE OR HOW TO DO IT, HIS BOOKS ARE FOR U !! NEVER MET THE MAN, BUT I WOULD LIKE TO SOME DAY!

A great addition to my sausage making library.

Could not get measured right.

Very well writtin

Finally, the book I was looking for! It not only answered all my questions, but provided plenty of new information that I was not aware of. I tried many times to get recipes online, but different sources offered varying information, not to mention a lack of detailed instructions. This book however, comes with two hundred detailed traditional recipes and all the materials necessary for preparing sausages, as well as ways to incorporate the sausages into many dishes. In addition, the author cites the government’s own descriptions and requirements for making Spanish sausages, making it a de facto reference guide on the subject. Highly recommended!

This is 2020 not 1920!This book is entirely printed in black and white. And not even good quality photos at that. If ever colour photographs are needed its in a food recipe book How am i supposed to know how the food should look ? I don't understand all the positive reviews. If the recipes are good then I'll probably never know as its difficult to follow.

This book is really well written and you can tell allot of time, effort and research has gone into creating it. Full of tips, techniques and history. Well worth the money, I have paid allot more for Cooking/Charcuterie books that are not a patch on this one!

Lots of knowledge in this book

Un livre très complet, très précis, très documenté! j'ai appris plein de choses. Bravo!