In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.

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 professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

The most comprehensive book available on sausage making and meat curing.

Polish Your Kitchen: My Family Table is a collection of recipes handed down from generation to generation, featuring more than 100 classic Polish dishes from the author's family home and reflecting the traditional flavors and cooking styles of the Polish hearth. This book is perfect for anyone that wants to bring a taste of Poland into their home.

Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.

This book presents the history of the Polish resettlement camps in the context of the post-war reconstruction of Britain during the 1950s. The Polish Resettlement Act (1947) concerned some 200, 000 Poles stranded in the country after the war. There are very few studies available in English concerning this migration to the UK and a limited number of Polish ones. The focus of this study is the Husbands Bosworth camp in Northamptonshire which was located on a decommissioned RAF aerodrome at Sulby Hall, between Welford and Naseby. The text relies both on eye-witness testimony, including the author’s own experiences as a child in the camp, as well as on rare documentation located in private archives. In particular, the nationalistic culture of the Poles within the British Isles is examined critically as an indigenous development. The Polish society that emerged out of the hundreds of rural Polish camps, urban Polish clubs, churches, schools, newspapers, libraries, museums and art-galleries was a nationalistic culture of its own kind which drew on pre-war life in Poland and yet also grew along quite different lines. It was a culture created in reaction and in antagonism to the political authorities of the host country. This study will be of interest to anyone concerned with the history of multicultural Britain.

Impress your family and friends with your culinary skills making venison, ethnic, fresh, and smoked sausage. It is easy and fun with clear complete instructions using no special equipment or techniques for using sausage making equipment efficiently. Creating Delicious Sausages contains over eighty recipes from over thirty countries. The smell of homemade plump juice sausages cooking in your kitchen is an enjoyable experience. You will know exactly what ingredients are in the sausage and under what conditions the sausage was prepared. Spend years tasting and testing the many recipes in the book.

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper temperatures for fermenting smoking and drying ; Understand and control fermentation process ; Choose proper starter cultures and make traditional or fast-fermented products ; Choose proper equipment, and much more. --Publisher's website.

With beautifully commissioned photographs, and spectacular aerial views revealing the charm of each destination, these amazing travel guides show what others only tell. DK Eyewitness Travel Guides have been updated to include: expanded hotel& restaurant listings, better maps, enhanced itineraries, and easier-to-read print! Fully Revised and Updated!