Download or read book Bruce Aidells s Complete Book of Pork written by Bruce Aidells and published by Harper Collins. This book was released on 2004-10-26 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips. This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.
Download or read book The Pork Manual written by Australian Pork Corporation and published by . This book was released on 198? with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Pork Manual for the Foodservice Industry written by Australian Pork Corporation and published by . This book was released on 1996 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pork written by Katharine M. Rogers and published by Reaktion Books. This book was released on 2012-09-15 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat—it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America. Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig’s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.
Download or read book Manual of the Pork Trade written by Loudon M. Douglas and published by . This book was released on 1893 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Butchering Processing and Preservation of Meat written by Frank G. Ashbrook and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.
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 Swine Disease Manual written by Eric J. Neumann and published by . This book was released on 2009 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Swine Disease Manual is an informative reference for students, instructors, practitioners, technicians, and anyone working in the swine industry. It provides a concise overview of most diseases and syndromes affecting swine, with diseases grouped by etiologic agent. The fourth edition has been completely revised and updated, and contains new information on clostridial disease, salmonellosis, porcine circovirus, and more! The book is 170 pages, indexed, and contains a section of tables that provide a quick overview of diseases affecting a single body system and aid in differential diagnosis. An excellent study guide for veterinary board examinations!--publisher website.
Download or read book New Ideas written by National Live Stock and Meat Board. Pork Industry Group and published by . This book was released on 1988 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manual of a Traditional Bacon Curer written by Maynard Davies and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maynard Davies shares his lifetime's knowledge of the art of smoking and curing in this manual, explaining how to choose the best raw ingredients, build one's own smokehouse and the secrets of making the best sausage.
Download or read book Practical Pork Production and Club Member s Manual written by H. M. Meneough and published by . This book was released on 1938* with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bacon and Hams written by George J. Nicholls and published by . This book was released on 1917 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The butchers manual written by J.D. Smith and published by Рипол Классик. This book was released on 1890 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing Practical Receipts for Making Sausage and Preparing and Caring all kinds of Meats
Download or read book Manual of the Pork Trade Etc written by Loudon M. Douglas and published by . This book was released on 1893 with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cashing in on Pork A Modern Merchandising Manual written by Anon and published by Gilman Press. This book was released on 2011-03 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.
Download or read book Pork Production Financial Standards written by National Pork Producers Council (U.S.) and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Book of Pork Butchering Smoking Curing Sausage Making and Cooking written by Philip Hasheider and published by Voyageur Press (MN). This book was released on 2016-07 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.
