Download or read book The Ultimate Companion to Meat On the Farm At the Butcher In the Kitchen written by Anthony Puharich and published by The Countryman Press. This book was released on 2019-10-08 with total page 991 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You hold the right book in your hands. Learning from it will be delicious.” —Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There’s a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
Download or read book The Ultimate Companion to Meat written by Anthony Puharich and published by National Geographic Books. This book was released on 2019-10-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You hold the right book in your hands. Learning from it will be delicious.” —Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There’s a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
Download or read book The Butcher s Apprentice written by Aliza Green and published by Quarry Books. This book was released on 2012-06-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
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 Lidgate s The Meat Cookbook written by Danny Lidgate and published by Mitchell Beazley. This book was released on 2016-04-07 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: "They put their customers first and are proof that natural produce, service and knowledge are a formidable combination." - Sir Richard Branson "Lidgate's... the best bird you can buy; a good turkey reared well is what makes all the difference." - Nigella Lawson A good butcher shop is part of a community - a place of knowledge and trust. Founded in 1870, Lidgate's is a 160-year-old family business that has become a treasured landmark in London's Holland Park. Bring their knowledge into your own kitchen with a cookbook that focuses on helping you achieve the best-tasting meat at home. These recipes highlight everything you need to know in order to cook any cut to its optimum flavour. Rather than a lengthy farm manual, or a nose-to-tail guide to eating, you'll find simple ingredient pairings, creative ideas for every occasion and secrets of the trade.
Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Download or read book My Shanghai written by Betty Liu and published by HarperCollins. This book was released on 2021-03-11 with total page 699 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Download or read book Long Way on a Little written by Shannon Hayes and published by Left to Write. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains easy recipes for meats, poultry, and eggs along with a discussion on livestock and their role in a sustainable society.
Download or read book The Prairie Homestead Cookbook written by Jill Winger and published by Flatiron Books. This book was released on 2019-04-02 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Download or read book The Butcher s Guide to Well raised Meat written by Joshua Applestone and published by Clarkson Potter Publishers. This book was released on 2011 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.
Download or read book The Meat Cookbook written by Nichola Fletcher and published by Penguin. This book was released on 2021-11-16 with total page 1304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A meat feast awaits! Become an expert on buying, preparing and cooking meat. From discovering why cuts matter to learning how to recognize top-quality meat, this is your one-stop, practical guide. It contains everything you’ve ever wanted to know about meat. Inside the pages of this meat recipe book, you’ll find: • A comprehensive course in preparing and cooking meat with over 250 recipes. • Recipes feature timing and temperature charts to help you create the perfect flavor, plus help you choose which herbs go with different dishes. • A unique “How to Butcher” section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. • Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test for “doneness” and how to experiment with flavor pairings. Whether you want to learn how to slow-cook for maximum flavor or create the perfect Sunday roast, this cookbook has all the answers for meat lovers eager to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, like needling, frenching, rolling and tying. Find out everything there is to know about well-raised meat — where to buy it and why it tastes better. Cook more than 250 of the world's best poultry, pork, beef, lamb and game dishes like Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala Beef and Barbecued Moroccan Lamb. With The Meat Cookbook, you’ll become a connoisseur in no time!
Download or read book Fewer Better Things written by Glenn Adamson and published by Bloomsbury Publishing USA. This book was released on 2018-08-07 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the former director of the Museum of Arts and Design in New York, a timely and passionate case for the role of the well-designed object in the digital age. Curator and scholar Glenn Adamson opens Fewer, Better Things by contrasting his beloved childhood teddy bear to the smartphones and digital tablets children have today. He laments that many children and adults are losing touch with the material objects that have nurtured human development for thousands of years. The objects are still here, but we seem to care less and know less about them. In his presentations to groups, he often asks an audience member what he or she knows about the chair the person is sitting in. Few people know much more than whether it's made of wood, plastic, or metal. If we know little about how things are made, it's hard to remain connected to the world around us. Fewer, Better Things explores the history of craft in its many forms, explaining how raw materials, tools, design, and technique come together to produce beauty and utility in handmade or manufactured items. Whether describing the implements used in a traditional Japanese tea ceremony, the use of woodworking tools, or the use of new fabrication technologies, Adamson writes expertly and lovingly about the aesthetics of objects, and the care and attention that goes into producing them. Reading this wise and elegant book is a truly transformative experience.
Download or read book Vietnamese Home Cooking written by Charles Phan and published by Ten Speed Press. This book was released on 2012-09-25 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Download or read book The River Cottage Meat Book written by Hugh Fearnley-Whittingstall and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Download or read book Paddle Your Own Canoe written by Nick Offerman and published by Penguin. This book was released on 2013-10-01 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Parks and Recreation actor and Making It co-host Nick Offerman shares his humorous fulminations on life, manliness, meat, and much more in this New York Times bestseller. Growing a perfect moustache, grilling red meat, wooing a woman—who better to deliver this tutelage than the always charming, always manly Nick Offerman, best known as Parks and Recreation’s Ron Swanson? Combining his trademark comic voice and very real expertise in woodworking—he runs his own woodshop—Paddle Your Own Canoe features tales from Offerman’s childhood in small-town Minooka, Illinois—“I grew up literally in the middle of a cornfield”—to his theater days in Chicago, beginnings as a carpenter/actor and the hilarious and magnificent seduction of his now-wife Megan Mullally. It also offers hard-bitten battle strategies in the arenas of manliness, love, style, religion, woodworking, and outdoor recreation, among many other savory entrees. A mix of amusing anecdotes, opinionated lessons and rants, sprinkled with offbeat gaiety, Paddle Your Own Canoe will not only tickle readers pink but may also rouse them to put down their smart phones, study a few sycamore leaves, and maybe even hand craft (and paddle) their own canoes.
