Download or read book The Perfected Poultry of America written by Thomas Fletcher McGrew and published by . This book was released on 1907 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The American Standard of Perfection Illustrated written by American Poultry Association and published by . This book was released on 1923 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Feather written by and published by . This book was released on 1908 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Cook s Illustrated Complete Book of Poultry written by and published by Clarkson Potter Publishers. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients.
Download or read book Storey s Illustrated Guide to Poultry Breeds written by Carol Ekarius and published by Storey Publishing, LLC. This book was released on 2016-07-18 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 128 birds strut their stuff across the pages of this definitive primer for intrepid poultry farmers and feather fanciers alike. From the Manx Rumpy to the Redcap and the Ancona duck to his Aylesbury cousin, each breed is profiled with a brief history, detailed descriptions of identifying characteristics, and colorful photography. Comprehensive and fun, Storey’s Illustrated Guide to Poultry Breeds celebrates the personalities and charming good looks of North America’s quirkiest barnyard birds and waterfowl.
Download or read book Standard Perfection Poultry Book written by C. C. Shoemaker and published by . This book was released on 1902 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Circular written by United States. Office of Experiment Stations and published by . This book was released on 1909 with total page 930 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The American Standard of Perfection written by American Poultry Association and published by . This book was released on 1900 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Standard bred Plymouth Rocks Barred White Buff Silver Penciled Partridge and Columbian written by William Charles Denny and published by . This book was released on 1911 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 The Wyandotte Standard and Breed Book written by Harold Alvah Nourse and published by . This book was released on 1919 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Poultry Garden and Home written by and published by . This book was released on 1907 with total page 976 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Perfect Harmony written by Roger A. Caras and published by Purdue University Press. This book was released on 2002 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the world's most popular writers on pets and wildlife takes us on an exhilarating journey through the animal kingdom and shows how the domestication of animals transformed the entire course of civilisation.
Download or read book Cyclopedia of American Agriculture Animals written by Liberty Hyde Bailey and published by . This book was released on 1908 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cyclopedia of Farm Animals written by Liberty Hyde Bailey and published by New York : Macmillan. This book was released on 1922 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tastes Like Chicken written by Emelyn Rude and published by Simon and Schuster. This book was released on 2016-08-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
