Download or read book Meat Me in Manhattan written by Josh Ozersky and published by Ig Publishing. This book was released on 2004 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive guide to all things meat in New York, Meat Me in Manhattan takes readers on a whirlwind tour of what the greatest restaurant city in the world has to offer to the discerning carnivore. Readers will learn what meat is, where it comes and how to order it just the way they like it. Features include: the definitive New York hamburger; New York's famous delis; an interview with the fried chicken king of Harlem; and sections on exotic meats such as goat.
Download or read book The Carnivore s Manifesto written by Patrick Martins and published by Little, Brown. This book was released on 2014-06-10 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of The Atlantic's Best Food Books of 2014: fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore's Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.
Download or read book Made in Manhattan written by Lauren Layne and published by Simon and Schuster. This book was released on 2022-01-18 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "From the New York Times bestselling author of To Sir, With Love and the Central Park Pact series comes a reverse My Fair Lady tale about a pampered Manhattan socialite who must teach an unpolished drifter from the Louisiana Bayou how to fit in with New York City's upper crust. Somewhere between antagonistic dinner parties and tortured tux fittings, this pair of polar opposites slowly find a begrudging respect for one another--and perhaps even something more--as they adventure through the city that never sleeps"--
Download or read book The Meat Hook Meat Book written by Tom Mylan and published by Artisan Books. This book was released on 2014-05-20 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Download or read book Meat Me Halfway written by Brian Kateman and published by Rowman & Littlefield. This book was released on 2022-04-22 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: Stop eating meat. But, for many people, that stark solution is neither appealing nor practical. In Meat Me Halfway, author and founder of the reducetarian movement Brian Kateman puts forth a realistic and balanced goal: mindfully reduce your meat consumption. It might seem strange for a leader of the plant-based movement to say, but meat is here to stay. The question is not how to ween society off meat but how to make meat more healthy, more humane, and more sustainable. In this book, Kateman answers the question that has plagued vegans for years: why are we so resistant to changing the way we eat, and what can we do about it? Exploring our historical relationship with meat, from the domestication of animals to the early industrialization of meatpacking, to the advent of the one-stop grocery store, the science of taste, and the laws that impact our access to food, Meat Me Halfway reveals how humans have evolved as meat eaters. Featuring interviews with pioneers in the science of meat alternatives, investigations into new types of farming designed to lessen environmental impact, and innovations in ethical and sustainable agriculture, this down-to-earth book shows that we all can change the way we create and consume food.
Download or read book Norwood written by Charles Portis and published by Abrams. This book was released on 1999-08-01 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sent on a mission to New York he gets involved in a wild journey that takes him in and out of stolen cars, freight trains, and buses. By the time he returns home to Texas, Norwood has met his true love, Rita Lee, on a bus; befriended the second shortest midget in show business and “the world's smallest perfect fat man†?; and helped Joann “the chicken with a college education,†? realize her true potential in life. As with all Portis’ fiction, the tone is cool, sympathetic, and funny.
Download or read book The Veselka Cookbook written by Tom Birchard and published by Macmillan. This book was released on 2009-10-27 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cozy 24-hour Ukrainian coffee shop in New York's East Village, Veselka has been a Gotham institution for more than 50 years. With "The Veselka Cookbook," the restaurant's hungry fans can recreate the foods they've come to know and love.
Download or read book The Agni and the Ecstasy written by Steven Rosen and published by Arktos. This book was released on 2012 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Agni and the Ecstasy compiles essays that the renowned scholar of Vaishnavism, Steven J. Rosen, has published throughout his 25-year writing career. Ranging from commentary on transcendental philosophy and scriptures such as the Bhagavad Gita, to personal reminiscences of prominent spiritual figures and devotional music, there is virtually no topic on which he does not shed illumination. This book is an excellent introduction to Rosen's work, whether one is a newcomer or a long-time reader. " T]here is something in this book for everybody. If one leans toward academia and intellectual approaches to spirituality, one will appreciate the articles included here that are informative, well-researched, and conveyed with an authoritative tone. On the other hand, if the reader prefers essays that entertain and arouse emotions - that speak to one's internal spiritual quest and a personal search for answers - then there are also pieces that address those particular needs." --from the Introduction by Steven J. Rosen "Having imbibed the compassionate spirit of Srila Prabhupada, his beloved guru, and having dedicated his life to uplifting humanity through transcendental knowledge, Satyaraja is specially empowered to reach our hearts. We can rejoice upon the release of this volume of his collected articles." --from the Foreword by His Holiness Radhanath Swami Steven J. Rosen (Satyaraja Dasa) is an initiated disciple of His Divine Grace A. C. Bhaktivedanta Swami Prabhupada. He is also founding editor of the Journal of Vaishnava Studies and associate editor for Back to Godhead. He has published more than thirty books in numerous languages, including the recent Krishna's Other Song: A New Look at the Uddhava Gita (Praeger, 2010); The Jedi in the Lotus: Star Wars and the Hindu Tradition (Arktos, 2010) and Christ and Krishna: Where the Jordan Meets the Ganges (FOLK Books, 2011).
Download or read book Manhattan when I was Young written by Mary Cantwell and published by Houghton Mifflin Harcourt. This book was released on 1995 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: An interesting autobiography of a fashion-magazine writer who came to New York in the 1950s fresh from college, lived in Greenwich Village, & found a new, exciting life.
Download or read book Maangchi s Real Korean Cooking written by Maangchi and published by Houghton Mifflin Harcourt. This book was released on 2015 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.
Download or read book Animal Subjects 2 0 written by Jodey Castricano and published by Wilfrid Laurier Univ. Press. This book was released on 2016-12-10 with total page 695 pages. Available in PDF, EPUB and Kindle. Book excerpt: Animal Subjects: An Ethical Reader in a Posthuman World (WLU Press, 2008) challenged cultural studies to include nonhuman animals within its purview. While the “question of the animal” ricochets across the academy and reverberates within the public sphere, Animal Subjects 2.0 builds on the previous book and takes stock of this explosive turn. It focuses on both critical animal studies and posthumanism, two intertwining conversations that ask us to reconsider common sense understandings of other animals and what it means to be human. This collection demonstrates that many pressing contemporary social problems—how and why the oppression and exploitation of our species persist—are entangled with our treatment of other animals and the environment. Decades into the interrogation of our ethical and political responsibilities toward other animals, fissures within the academy deepen as the interest in animal ethics and politics proliferates. Although ideological fault lines have inspired important debates about how to address the very material concerns informing these theoretical discussions, Animal Subjects 2.0 brings together divergent voices to suggest how to foster richer human–animal relations, and to cultivate new ways of thinking and being with the rest of animalkind. This collection demonstrates that appreciation of difference, not just similarity, is necessary for a more inclusive and compassionate world. Linking issues of gender, disability, culture, race, and sexuality into species, Animal Subjects 2.0 maps vibrant developments in the emergent fields of critical animal studies and posthumanist thought.
Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Download or read book Here is New York written by E. B. White and published by New York Review of Books. This book was released on 2011-03-30 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the summer of 1948, E.B. White sat in a New York City hotel room and, sweltering in the heat, wrote a remarkable pristine essay, Here is New York. Perceptive, funny, and nostalgic, the author’s stroll around Manhattan—with the reader arm-in-arm—remains the quintessential love letter to the city, written by one of America’s foremost literary figures. Here is New York has been chosen by The New York Times as one of the ten best books ever written about the city. The New Yorker calls it “the wittiest essay, and one of the most perceptive, ever done on the city.”
Download or read book The Barbuto Cookbook written by Jonathan Waxman and published by Abrams. This book was released on 2020-09-29 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ï¬?rst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.
Download or read book The Hamburger written by Josh Ozersky and published by Yale University Press. This book was released on 2009-05-01 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in hardcover in 2008.
Download or read book Blood and Beauty written by Pamela Greene and published by Schiffer Publishing Limited. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York City's Meatpacking District is known today for glitz and glamour, but it used to be famed for blood, muscle, and sweat. When photographer Pamela Greene first visited this area, she found a 24-hour neighborhood that changed daily, from a gritty industrial site to a sophisticated play ground, and back again, by dawn. She photographed it all, capturing the electric energy of the streets, and a nightly frenzy underground of strippers, singers, gays, straights, and on occasion, prostitutes. In 120 raw images, Greene gives us a portrait of change, an ode to urban transformation, and an elegy for workers who have disappeared into New York City history.
Download or read book MEAT written by Pat LaFrieda and published by Simon and Schuster. This book was released on 2014-09-02 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.
