Download or read book Ginger Pig Meat Book written by Fran Warde and published by Mitchell Beazley. This book was released on 2014-06-02 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
Download or read book Meat Poultry and Game written by W. Chan and published by Royal Society of Chemistry. This book was released on 1995 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book forms an essential, authoritative, up-to-date source of nutrient data and is an essential reference source for professionals and students of food science and nutrition.
Download or read book Basic Butchering of Livestock Game written by John J. Mettler and published by Storey Publishing, LLC. This book was released on 1986-08-31 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.
Download or read book The Cook s Illustrated Meat Book written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2014-10-01 with total page 2487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Download or read book Muscle Foods written by Burdette C. Breidenstein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Download or read book Larousse Gastronomique Meat Poultry and Game written by and published by . This book was released on 2004 with total page 1500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meats Poultry and Game written by Edouard Panchard and published by . This book was released on 1919 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The World Encyclopedia of Meat Game and Poultry written by Lucy Knox and published by Lorenz Books. This book was released on 2016-03-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A detailed visual guide to meat and how to prepare it, with 100 classic recipes. ,
Download or read book Meat Poultry Game written by and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book English Food written by Jane Grigson and published by Penguin Uk. This book was released on 1992 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Download or read book Meat Illustrated written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2020-10-27 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
Download or read book Poultry Game written by Ian McAndrew and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry, but more especially game, is a subject close to my heart. Why? Wellfor the last eight years or so I have been, and indeed still am, a keen shooting man. Shooting for sport, I know, is a subject many people find disagreeable, and the an- bloodsports league is a powerful lobby. Nevertheless, it is a pastime that is becoming more and more popular as years go by and one I hope to continue enjoyingfor many years to come. Without it not only would a part of our history and culture be lost, but our wildlife would become threatened, wildlife and habitat conservancy a thing of the past, and the countryside turned into even greater areas of wheat and rape deserts. No one would know the pleasures of the first woodcock or the first English partridge of the season. Imagine a cold winter's morning: a thin covering of snow, the grey skies heavy with more, ready to discharge their cargo without notice. Pick up the gun, call the dogs and set out across the fields. Silence prevails. In the distance, a handful of pigeons are heading this way. Crouching in the hedgerow I wait for them to come within range. Pigeon terrine, pigeon salad with a few toasted kernels, all the menu ideas running through my head, but to no avail, I've been spotted. Truffle and Bella (my dogs) are worrying a patch of brambles, not too keen on going in. Bella scrambles in, belly flat to the ground.
Download or read book How to Carve Meat Game and Poultry written by Max O'Rell Cullen and published by . This book was released on 1941 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Book of Butchering Smoking Curing and Sausage Making written by Philip Hasheider and published by Voyageur Press. This book was released on 2017-11-14 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Download or read book Meats Poultry and Game written by Yves Thuries and published by John Wiley & Sons. This book was released on 1996-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meat Poultry and Game written by Antonio Carluccio and published by . This book was released on 1999 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mastering the Art of Poultry Meat Game written by Anneka Manning and published by Allen & Unwin. This book was released on 2012-09-01 with total page 845 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat and poultry cookery involves far more than just a flash in the pan or sizzle on the barbecue, but many are daunted by the prospect of complicated techniques and specialist equipment. Mastering the Art of Poultry, Meat & Game will arm you with all the information needed to explore the 165 easy-to-follow and highly approachable recipes contained within these pages.
