Download or read book The Connoisseur s Guide to Meat written by Jennie Milsom and published by Sterling Publishing Company, Inc.. This book was released on 2009 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore’s delight. Gourmets will appreciate the book’s accurate and comprehensive information about when, where, and how to buy meat; how to tell if it’s fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes. A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.
Download or read book Ribs written by Christopher B. O'Hara and published by . This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Carolina baby-backs to Chicago-style barbecue, this guide to ribs offers detailed recipes for over two dozen varieties of ribs, tips on cooking techniques, and the origins of regional variations of ribs. Color photos.
Download or read book The Connoisseur s Guide to Fish Seafood written by Wendy Sweetser and published by Sterling Publishing Company, Inc.. This book was released on 2009 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The sea is a treasure chest filed with the planet’s most delicious, nutritious, and healthful foods. For those eager to make the most of this bounty, this Connoisseur’s Guide not only provides essential advice on how to buy and store seafood, it offers easy-to-follow cooking techniques and delectable recipes, from simple soups, p�tes, and mousses to light lunches, easy family suppers, and sophisticated party fare. And these sumptuous dishes can be enjoyed guiltlessly, since the author has thoughtfully supplied a comprehensive guide to the world’s sustainable fish and seafood.
Download or read book The Connoisseur s Guide to Sushi written by Dave Lowry and published by ReadHowYouWant.com. This book was released on 2010 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sushi restaurants have become more popular than ever, with new locations popping up every day in big cities and small towns all across the country. Though Westerners are quickly learning to appreciate the unique flavors and textures of sushi, few truly understand the intricacies of the preparations, terminology, and culture they find at sushi restaurants. Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant (including the types of fish and sushi available) and the more adventurous offerings and toppings. There are also sections on sushi accompaniments, such as pickled vegetables, wasabi, beverages, etc.; on sushi etiquette; and on what to look for in a good sushi restaurant. Advice and anecdotes abound, ensuring that those who read this book will feel confident (and maybe even a little smug) the next time they go out for sushi.
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 The Vegan Cookie Connoisseur written by Kelly Peloza and published by Skyhorse Publishing Inc.. This book was released on 2010-11-11 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kelly Peloza started experimenting with vegan baking as a high school student, blogging about her vegan adventures all the while. Her amazing recipes and gorgeous photos drew a crowd of eager readers who have been begging her for a cookbook ever since. Now an energetic, spunky college student, her book is fi- nally ready for her anxious audience. From double peanut butter sandwich cookies and coconut caramel butter cookies to raspberry almond cookies and inside out peppermint patties, these delicious and imaginative recipes are sure to inspire bakers of all ages. Peloza is committed to using ingredients that are easy to find, natural, and simple to use. You won’t find egg replacer, expensive cooking oils, or hydrogenated margarine in her recipes. “Making a batch of chocolate chip cookies shouldn’t involve running to five different health food stores searching for some elusive ingredient,” she writes. But you will find helpful tips for things like substituting margarine for oil in recipes, experimenting with non-dairy milks, using whole wheat flour, and ensuring the sugar you use was not processed with animal bone char. The result is a simple, thorough, and inspiring collection of mouthwatering cookies anyone can make and everyone will love.
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 The Connoisseur s Guide to the Mind written by Roger C. Schank and published by Pocket Books. This book was released on 1991 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains what the human mind does when we read a menu, select a wine, sample a dish, argue with a waiter, or recall a favorite meal, and discusses what it means to be intelligent.
Download or read book For the Love of Beef written by Scott Lively and published by Page Two. This book was released on 2021-10-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Scott Lively (aka The Beef Geek), founder of the U.S.’s largest organic beef company, Dakota Beef, comes an essential reference book and primer to America’s favorite meat. This field guide cuts through the bull and serves up juicy facts about the Big Beef industry, arming you with the knowledge you need to make the best choices for you and your family.
Download or read book Taste of Honey written by Marie Simmons and published by Andrews Mcmeel+ORM. This book was released on 2013-06-04 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive cookbook and guide to honey “packed with good recipes [from] one of the absolute best food writers around” (Mollie Katzen, author of Moosewood Cookbook). Honey is a lot like olive oil: How do you know what type to select at the farmers’ market or store? Are all honey bears created equal? What makes one variety different from another? Which is better for baking or best for savory dishes? Why is one darker than another, and what does that mean? These questions and more are answered in Taste of Honey. Marie Simmons reveals the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over sixty sweet and savory recipes including: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and Mint Main Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue Sauce Salads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Roasted Eggplant Slices with Warmed Feta and Honey Drizzle Sweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Micki’s Special Honey Fudge Brownies Each recipe includes a guide for the type of honey that will work best with it, and ideas to experiment with. In addition, there are fast, simple things to do with honey at the end of each recipe chapter; a glossary covering forty different varietals of honey; information about its healing properties; and tidbits about bees and honey through history. Photos by Meg Smith capture the intimate life of the bee and its activity producing honey—along with the gorgeous food you can make with it. “Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City “I’m a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey . . . And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations.” —Deborah Madison, author of Local Flavors
Download or read book The Prophets of Smoked Meat written by Daniel Vaughn and published by Anthony Bourdain/Ecco. This book was released on 2013-05-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.
Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-09-13 with total page 1234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Download or read book Barbecue Crossroads written by Robb Walsh and published by University of Texas Press. This book was released on 2013-04-15 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents stories, recipes, and photographs of barbecue cooking in the South, recording the pitmasters and legendary joints that make this food culture famous.
Download or read book The Rough Guide to Poland written by Mark Salter and published by Rough Guides. This book was released on 2002 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt: Up-to-the-minute accounts of all the sights from the fast-changing cities of Warsaw and Krakow to the laid back lakeside resort of Mazuria. Critical reviews of restaurants, bars and accommodation in every price range. Extensive coverage of the countryside from Slow'inski National Park's sand dunes to the alpine Tatra mountains, with practical advice on how to explore them.
Download or read book Feeding Hannibal A Connoisseur s Cookbook written by Janice Poon and published by National Geographic Books. This book was released on 2016-10-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Feeding Hannibal: A Connoisseur’s Cookbook is a collection of easy-to-follow recipes inspired by the show and created by its food stylist, Janice Poon. Each recipe is accompanied by fascinating insider’s anecdotes, delightful artwork and revealing behind-the-scenes photos of stars and crew on the set of Hannibal.
Download or read book American Buffalo written by Steven Rinella and published by Random House. This book was released on 2008-12-02 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the host of the Travel Channel’s “The Wild Within.” A hunt for the American buffalo—an adventurous, fascinating examination of an animal that has haunted the American imagination. In 2005, Steven Rinella won a lottery permit to hunt for a wild buffalo, or American bison, in the Alaskan wilderness. Despite the odds—there’s only a 2 percent chance of drawing the permit, and fewer than 20 percent of those hunters are successful—Rinella managed to kill a buffalo on a snow-covered mountainside and then raft the meat back to civilization while being trailed by grizzly bears and suffering from hypothermia. Throughout these adventures, Rinella found himself contemplating his own place among the 14,000 years’ worth of buffalo hunters in North America, as well as the buffalo’s place in the American experience. At the time of the Revolutionary War, North America was home to approximately 40 million buffalo, the largest herd of big mammals on the planet, but by the mid-1890s only a few hundred remained. Now that the buffalo is on the verge of a dramatic ecological recovery across the West, Americans are faced with the challenge of how, and if, we can dare to share our land with a beast that is the embodiment of the American wilderness. American Buffalo is a narrative tale of Rinella’s hunt. But beyond that, it is the story of the many ways in which the buffalo has shaped our national identity. Rinella takes us across the continent in search of the buffalo’s past, present, and future: to the Bering Land Bridge, where scientists search for buffalo bones amid artifacts of the New World’s earliest human inhabitants; to buffalo jumps where Native Americans once ran buffalo over cliffs by the thousands; to the Detroit Carbon works, a “bone charcoal” plant that made fortunes in the late 1800s by turning millions of tons of buffalo bones into bone meal, black dye, and fine china; and even to an abattoir turned fashion mecca in Manhattan’s Meatpacking District, where a depressed buffalo named Black Diamond met his fate after serving as the model for the American nickel. Rinella’s erudition and exuberance, combined with his gift for storytelling, make him the perfect guide for a book that combines outdoor adventure with a quirky blend of facts and observations about history, biology, and the natural world. Both a captivating narrative and a book of environmental and historical significance, American Buffalo tells us as much about ourselves as Americans as it does about the creature who perhaps best of all embodies the American ethos.
Download or read book Steak Lover s Cookbook written by William Rice and published by Hachette UK. This book was released on 1997-01-04 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home. 84,000 copies in print.
