Download or read book A Gourmet s Book of Beasts written by Faith Medlin and published by . This book was released on 1975 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A New Zealand Book of Beasts written by Annie Potts and published by Auckland University Press. This book was released on 2014-03-01 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Touching on indigenous Maori relationships with the now-extinct, flightless moa; the attitudes of Pakeha, or European, settlers toward sheep; the iconography of whales and dolphins; the problems of pest-control; and the pleasures of pet-keeping, this modern-day bestiary is a fascinating study of human–animal relations. In the book’s four parts, the authors unravel the contradictory ways New Zealanders nurture and eradicate, glorify and demonize, cherish and devour, and describe and imagine animals. The study brings together insights from New Zealand’s arts and literature, popular culture, historiography, media, and everyday life to describe and analyze their interactions with nga kararehe and nga manu, the beasts and birds of the land. In doing so, it illuminates fundamental aspects of New Zealand society: how New Zealanders understand their own identities and those of others; how they regard, inhabit and make use of the natural world; and how they think about what they buy, eat, wear, watch, and read. Rich, multifaceted, and engaging, A New Zealand Book of Beasts satisfyingly explores how culture both shapes and is shaped by the “beasts” of Aotearoa.

Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

Download or read book The New Food Lover s Companion written by Ron Herbst and published by Sourcebooks, Inc.. This book was released on 2013-09-01 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Essential for anyone who talks, eats, or thinks about food." —Bev Bennett, Chicago Sun-Times The New Food Lover's Companion is an indispensable resource for everyone from home cooks to culinary professionals. This widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world, taking into account our healthier lifestyles and more diverse palates, including: Over 500 new cultural listings, including Korean, Persian, and South American additions Definitions and explanations for cooking tools and techniques A microwave oven conversion chart An extensive breakdown of food labels and nutritional facts Suggestions for substituting recipe ingredients Among the myriad of foods and culinary subjects defined and explained are meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining—a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie. The New Food Lover's Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7,200 entries plus line art are included in this seminal work. "As thick and satisfying as a well-stuffed sandwich." —The New York Times

Download or read book The Deluxe Food Lover s Companion written by Ron Herbst and published by Sourcebooks, Inc.. This book was released on 2015-04-01 with total page 1544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on B.E.S. popular and authoritative The New Food Lover's Companion, this enlarged and enhanced reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. This second edition has been updated with new information to reflect the way we eat in today's world. The authors have taken into account our healthier lifestyles and more diverse palates to include: More than 500 new listings, including entries relating to Indian and Southeast Asian ingredients, plus expanded coverage of South American, Hispanic, and Middle Eastern cuisines Updated information for hundreds of existing entries A blood alcohol concentration chart for men and women An extensive breakdown of food labels and nutritional facts Department of Agriculture recommendations for a 2,000 calorie per day food plan More than 7200 entries plus line art are included in this seminal work. Miniature glossaries are interspersed throughout the text. Sidebar features throughout the book offer quick tips on food purchases, as well as Fast Facts and advice on preparation, serving, and dining. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more! The deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges, making this gorgeous book as much a showpiece as it is an indispensable reference.

Download or read book The Stationary Ark written by Gerald Durrell and published by Open Road Media. This book was released on 2017-02-21 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt: A famed zookeeper reflects on his lifelong love of animals—and his decision to build them a home—in this memoir by the author of the Corfu Trilogy. The first word Gerald Durrell could say with any clarity was “zoo.” Animals were his passion. His early years in India were full of routine visits to the local zoo, and if his nursemaid attempted to deviate from this routine, the result was usually a tantrum. Years later, when Durrell decided to set up the Jersey Wildlife Preservation Trust—which would later become the Durrell Wildlife Conservation Trust—he didn’t want it to be like other zoos. He didn’t want a place where animals were simply imprisoned, where parents reluctantly brought their children to get sick on ice cream. More than a place for entertainment, Durrell’s zoo needed to be a place for education, research, and conservation. But achieving his goal would force him to question if wild animals really did belong in the care of humans. The Stationary Ark is an entertaining and thoughtful look at a career in zookeeping from the man who inspired acclaimed Masterpiece production The Durrells in Corfu, which aired on public television. This ebook features an illustrated biography of Gerald Durrell including rare photos from the author’s estate.

Download or read book Fresh Food written by Sylvia Dworsky Rosenthal and published by . This book was released on 1978 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cooks Books written by L. Patrick Coyle and published by New York, N.Y. : Facts on File. This book was released on 1985 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces the history of cookbooks, and describes important works on cooking, shopping, equipment selection, and food appreciation.

Download or read book Yankee written by and published by . This book was released on 1975 with total page 1358 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Penguin Companion to Food written by Alan Davidson and published by Penguin Group. This book was released on 2002 with total page 1110 pages. Available in PDF, EPUB and Kindle. Book excerpt: No Marketing Blurb

Download or read book The Vocational technical Core Collection Books written by Jack Hall and published by New York, N.Y. : Neal-Schuman Publishers, 1981-c1984.. This book was released on 1981 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotated bibliography (comprising a selection guide for librarians) of recommended books on vocational training and technical education - covers business and office work, manuals for maintenance of radio sets and television sets, construction techniques, printing industry, automobile service and repair shops, etc., and includes a directory of USA publishers.

Download or read book Subject Catalog written by Library of Congress and published by . This book was released on 1975 with total page 1034 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library Journal written by and published by . This book was released on 1990 with total page 1942 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Publishers Weekly written by and published by . This book was released on 1911 with total page 1238 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Planet Faeton Book 1 written by Victor Grebenshchikov (Michael Nostrodamus) and published by Victor Grebenshchikov. This book was released on 2017-05-13 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Planet Faeton" - Science-fiction history of revival of New Space Empire in Solar System, but with the real facts from Chronicles – as a full Destruction the Third Rome (Moscow) and a State Russia. To the lost planet the Phaeton, to the princess of Amidalu and Natasha Portamonov, and also the several quite terrestrial people who were lost at reception of data from files of Imperial Chronicles is devoted... If the author of this trilogy agents of a Zero people in black steal, all means really the truth..., Michael Nostrodamus has thought, - also has quickly glanced in the Internet, on a site http://www.planetfaeton.ru/sbonus.html

Download or read book National Union Catalog written by and published by . This book was released on 1978 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes entries for maps and atlases.

Download or read book The Gourmet Butcher s Guide to Meat written by Cole Ward and published by Chelsea Green Publishing. This book was released on 2014 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.