Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1347-9492-3 |
Объём: | 120 страниц |
Масса: | 203 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked; but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.