Sausage. Sausage production: handicraft and home
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Do you know, when humanity partook sausages first time? Do you know, that the invention of Viennese sausage caused at one time indignation at the workshop of German колбасников? Are phosphates and nitrites how so dangerous? How to prepare sausage on an own kitchen? But as to build the production? And also, that did happen to мини-пигом by name Хамон? Unexpected historical facts, stories from complete burdens and gambles of farmer life in Russia, technologies and recipes is all finds reader in the appetizing labour of "Колбасология", devoted, as follows from the name, one of favourite foods on our table.Author of book - one of the best колбасников of Russia, man of encyclopaedic knowledge in area of grocery/pl Andrey Куспиц. "Колбасология" opens the series of his labours sanctified to the base necessity of man - meal. But this base necessity is refracted in to authorial philosophy, transformed through pleasure in work, and in the total becomes the real art.A publishing design is stored in the format of PDF A4.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/48787511/UA
Data sheet
- Name of the Author
- Куспиц Андрей
- Language
- Ukrainian
- Age
- 16
- Series
- Culinary opening (Эксмо)
- Release date
- 2020
1 book by the same author:
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Do you know, when humanity partook sausages first time? Whether you know, that the invention of Viennese sausage caused at one time indignation at a workshop German to...