Download or read book The Horsemeat Cookbook written by Chris Windle and published by Random House. This book was released on 2013-07-31 with total page 133 pages. Available in PDF, EPUB and Kindle. Book excerpt: The word is out: horses really are for courses. Interest in cooking with horsemeat has been piqued by the recent horsemeat scandal, with butchers across the UK reporting customers curious to try it for themselves. Destined to become a firm favourite, horse is galloping onto the nation’s menus. Across the world it is considered a delicacy, a lean and delicious meat and a great addition to a stable diet. So the time has come to take the reins and get cooking: The Horsemeat Cookbook is a fun, light-hearted recipe book aimed at the gift book market and those interested in cooking with this healthy, low–calorie meat. Recipes will include classics such as the Italian Pastissada de Caval and Pot-au-feu de cheval, a traditional French horse stew; Yuk Hui, a Korean raw horse salad; and Beshbarmak, the national dish of Khazakhstan. Complete with information on nutritional benefits, cooking times and guides on which cuts to use for which dish, with The Horsemeat Cookbook your family and dinner guests will be chomping at the bit for more. And along with all that, there are even some horsemeat jokes thrown in for good measure.
Download or read book A Taste for War written by William C. Davis and published by Stackpole Books. This book was released on 2003 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
Download or read book The Meat Cookbook written by DK and published by Penguin. This book was released on 2014-10-01 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Meat Cookbook is your master guide to cooking meat, with expert advice about getting the best from quality meats. Butchery courses are on the rise and people want quality cuts of meat at a good price. They want to know how their meat is reared, how to tell if it's fresh, and how to cook it. The Meat Cookbook has more than 300 meat recipes and over 50 step-by-step techniques on how to cook a turkey, how to make sausages, and more.
Download or read book A History of Cookbooks written by Henry Notaker and published by Univ of California Press. This book was released on 2022-09-06 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Download or read book FOODHEIM written by Eric Wareheim and published by Ten Speed Press. This book was released on 2021-09-21 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET
Download or read book Soup For The Qan written by Paul D. Buell and published by Routledge. This book was released on 2013-10-28 with total page 713 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2000. In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Download or read book A History of Food written by Maguelonne Toussaint-Samat and published by John Wiley & Sons. This book was released on 2009-03-25 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement
Download or read book Pipers Farm The Sustainable Meat Cookbook written by Abby Allen and published by Kyle Books. This book was released on 2022-09-29 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Without preaching, this argues for eating meat in a better way, sustainably, ethically, intelligently and with an understanding of farming' - Diana Henry, The Daily Telegraph This book is a celebration of proper meat. Meat as it was before it got messed with. Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life. It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. Meat is revered and stretched as far as we can make it go by respecting the animal and using every part, cheek to lard, tendon to tail. The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. Think a modernised version of warming farmhouse food, to suit the weather and our homes. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays. Far from countering the vegan spike, this is the definition of fair, honest, sustainable food. This is meat done right.
Download or read book Swallow This Serving Up the Food Industry s Darkest Secrets written by Joanna Blythman and published by HarperCollins UK. This book was released on 2015-07-09 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.
Download or read book Veneto written by Julia della Croce and published by Chronicle Books. This book was released on 2003-07 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sauces and condiments - Appetizers and snacks - Soup, pasta and rice - Polenta - Vegetable side dishes - Sweets.
Download or read book NIELS HENRIK ABEL and his Times written by Arild Stubhaug and published by Springer Science & Business Media. This book was released on 2000-04-26 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everyone with an interest in the history of mathematics and science will enjoy reading this book on one of the most famous mathematicians of the 19th century. The author, who is both a historian and a mathematician, has written the definitive biography of Niels Henrik Abel.
Download or read book Food and War in Twentieth Century Europe written by Dr Ina Zweiniger-Bargielowska and published by Ashgate Publishing, Ltd.. This book was released on 2012-11-28 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the twentieth century. A comparative perspective which incorporates belligerent, occupied and neutral countries provides new insights into the relationship between food and war. The analysis ranges from military provisioning and systems of food rationing to civilians' survival strategies and the role of war in stimulating innovation and modernization.
Download or read book Most For Your Money COOKBOOK written by Cora Brown and published by Edizioni Savine. This book was released on 2016-03-11 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: ORIGINAL DESCRIPTION (1938) - These famous culinary Browns have literally eaten their way around the world. They have lived and cooked in Spain, France, Germany, Hungary, Russia, China, Japan. They have discovered the secret of excellent food, which does not lie in elaborate or expensive dishes, but in making the most of your market— and your budget. In this new book the authors of The Wine Cook Book, The Country Cook Book and Ten Thousand Snacks tell you how to make inexpensive materials into delicious dishes, all kinds of new tricks to lend glamour to conventional meals. Many of the recipes which are prized possessions of the Browns have never appeared in a cookbook before.
Download or read book An Early Meal A Viking Age Cookbook Culinary Odyssey written by Daniel Serra and published by Chronocopia Publishing. This book was released on 2013-05-17 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Gothic Cookbook written by Alessandra Pino and published by Andrews McMeel Publishing. This book was released on 2024-09-24 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Mary Shelley's Frankenstein to Shirley Jackson's The Haunting of Hill House, A Gothic Cookbook focuses on thirteen different Gothic stories and their edible motifs before bringing them to life—and to your table. Delicious yet devious, this cookbook is a culinary and literary delight. Dracula lulls protagonist Jonathan Harker into a false sense of security with cold cuts and a spicy, smoky, peppery stew. Frankenstein’s “monster” starts out as a benign vegetarian, while Mrs. Poole’s overindulgence in Mother’s Ruin triggers Mr. Rochester’s downfall in Jane Eyre – and a bitter tangerine signals a sharp, yet unheeded, warning against marriage and Manderley in Rebecca. Notice, too, how a ghostly presence craves sugar and burnt bread in Toni Morrison’s Beloved... Inspired by Dr Alessandra Pino’s academic studies into how food manifests itself on the pages of Gothic literature and combining her knife-sharp analysis with Ella Buchan’s experience as a food writer and recipe developer, A Gothic Cookbook pays homage to the most appetizing cuts of the genre, featuring over sixty original recipes illustrated by Lee Henry. Including recipes such as: Mina's Chicken Paprikash from Bram Stoker's Dracula That Very Special Gingerbread from Daphne du Maurier's Rebecca Acorn Bread inspired by Mary Shelley's Frankenstein And many more
Download or read book Joe Beef Surviving the Apocalypse written by Frederic Morin and published by Knopf. This book was released on 2018-11-27 with total page 927 pages. Available in PDF, EPUB and Kindle. Book excerpt: A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.
Download or read book Food and Foodways of Medieval Cairenes written by Paulina Lewicka and published by BRILL. This book was released on 2011-08-25 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph is a pioneering study and reconstruction of the food cultures and menu of medieval Cairenes and their daily practices, customs and habits in relation to food and eating, through the analysis of a large corpus of historical texts in Arabic. Paulina B. Lewicka explains what, why and how the inhabitants of medieval Cairo ate, and how food shaped their everyday lives, against the background of several relevant social, political and economic factors and circumstances.
