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Making Healthy Sausages by Marianski, Adam; Marianski, Stanley

by Marianski, Adam; Marianski, Stanley | PB | Good
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US $7.33
ApproximatelyEUR 6.33
Condition:
Good
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreAbout condition
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Located in: Aurora, Illinois, United States
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eBay item number:376413402815
Last updated on 21 Jul, 2025 19:45:35 BSTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Paperback
Weight
1 lbs
Product Group
Book
IsTextBook
No
ISBN
9780983697305

About this product

Product Identifiers

Publisher
Bookmagic, LLC
ISBN-10
0983697302
ISBN-13
9780983697305
eBay Product ID (ePID)
167592776

Product Key Features

Book Title
Making Healthy Sausages
Number of Pages
330 Pages
Language
English
Publication Year
2011
Topic
Health & Healing / Low Fat
Genre
Cooking
Author
Adam Marianski, Stanley Marianski
Format
Trade Paperback

Dimensions

Item Height
0.7 in
Item Weight
15.7 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Synopsis
"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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