I Salumi D Italia 2017
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I Salumi D Italia 2017
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Author :
language : it
Publisher:
Release Date : 2016
I Salumi D Italia 2017 written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
Rick Steves Italy 2017
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Author : Rick Steves
language : en
Publisher: Hachette UK
Release Date : 2016-12-06
Rick Steves Italy 2017 written by Rick Steves and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-06 with Travel categories.
You can count on Rick Steves to tell you what you really need to know when traveling in Italy. From the beaches to the Alps, from fine art to fine pasta, Italy has it all. With this book, you'll trace Italian culture from Rome's Colosseum to Michelangelo's David to the bustling elegance of Milan. Experience the art-drenched cities of Venice and Florence, explore the ancient ruins of the Roman Forum, and learn how to avoid the lines at the most popular museums. Discover the villages of Tuscany and Umbria and the lazy rhythms of the Cinque Terre. Shop at local market stalls, sip a cappuccino at an outdoor café, and pick up a picnic lunch at an allimentari. Relax and enjoy the life of Bella Italia! Rick's candid, humorous advice will guide you to good-value hotels and restaurants. He'll help you plan where to go and what to see, depending on the length of your trip. You'll get up-to-date recommendations about what is worth your time and money. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.
Sustainable Transition Of Meat And Cured Meat Supply Chain
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Author : Anna Maria Fellegara
language : en
Publisher: Springer Nature
Release Date : 2023-09-23
Sustainable Transition Of Meat And Cured Meat Supply Chain written by Anna Maria Fellegara and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-23 with Business & Economics categories.
This edited volume provides an innovative perspective on the future of food systems. The contributors analyse relevant issues for a sustainable and responsible food consumption and cover fundamental steps for a broader approach to the sustainability of meat-based products. The book presents several issues and solutions to engage food firms in a measurable ecological transition. Topics discussed include not only the pedagogical perspective on sustainable food consumption, the evolution of (meat-based) food production systems and the animal welfare perspective, but also the adaptation of firm’s strategies to the sustainable transition, the effects of climate change on agri-food firms’ governance structures and the evolution of consumers perceptions on meat-based products and the role of CSR labels. This book targets managers and entrepreneurs who work in the meat industry and are seeking to improve their socio-environmental performance and governance, accountants that works at the production of sustainability reports for food companies, researchers working at the cutting edge of the food and environmental fields, professionals working in the meat industry and researchers interested in the investigation of novelties in European food regulation.
In Defence Of Meat
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Author : Andrea Bertaglio
language : en
Publisher: Youcanprint
Release Date : 2023-04-26
In Defence Of Meat written by Andrea Bertaglio and has been published by Youcanprint this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-26 with Nature categories.
In today's society, the livestock industry is often blamed for various global issues, and the production of meat and cured meats have been stigmatized as a significant contributor. However, it is crucial to provide accurate information on these matters. Environmental journalist Andrea Bertaglio shares the perspectives of breeders, producers, and omnivorous individuals to remind the public that farming is not always as portrayed in some animal rights videos on the internet and television. Though the industry does have its challenges, it is essential to present a balanced view to avoid confusion and misinformation.
Pork
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Author : Paulo E.S. Munekata
language : en
Publisher: CRC Press
Release Date : 2021-09-02
Pork written by Paulo E.S. Munekata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Salumi The Craft Of Italian Dry Curing
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Author : Michael Ruhlman
language : en
Publisher: W. W. Norton & Company
Release Date : 2012-08-27
Salumi The Craft Of Italian Dry Curing written by Michael Ruhlman and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-27 with Cooking categories.
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.
Il Bel Centro
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Author : Michelle Damiani
language : en
Publisher: Rialto Press
Release Date : 2020-08-09
Il Bel Centro written by Michelle Damiani and has been published by Rialto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-09 with Travel categories.
A witty and warm-hearted memoir of abandoning fast-paced American days in favor of discovering the Italian secrets of food, community, and life. Moving across the globe meant Michelle Damiani soon found herself untangling Italian customs, delighting in glorious regional cuisine (recipes included), and creating lasting friendships. From grandmothers eager to teach the ancient art of pasta making, to bakers tossing bread into fiery ovens with a song, to butchers extolling the benefits of pork fat, Il Bel Centro is rich with captivating characters and cultural insights. Throw in clinking glasses of Umbrian red with the local communists and a village all-nighter decorating the cobblestone streets with flower petals; as well as embarrassing language minefields and a serious summons to the mayor’s office, and you have all the ingredients for a spellbinding travel tale. Exquisitely observed, Il Bel Centro is an intimate celebration of small town Italy, as well as a thoughtful look at raising a family in a new culture and a fascinating story of finding a home. Ultimately though, this is a story about how travel can change you when you’re ready to let it. With laugh-out-loud situations and wanderlust-inspiring storytelling, Il Bel Centro is a joyous and life-affirming read that will have readers rushing to renew their passports. “This is one of the most beautiful book I’ve ever read.” “I absolutely couldn’t get enough of this book.” “This book made me want to pack my bags.” “I loved, loved this book. Fabulously written, engaging, and entertaining.” “A magical read.”
Annuario Generale D Italia Guida Generale Del Regno
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Author :
language : it
Publisher:
Release Date :
Annuario Generale D Italia Guida Generale Del Regno written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Food And Wine Tourism 2nd Edition
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Author : Erica Croce
language : en
Publisher: CABI
Release Date : 2017-04-13
Food And Wine Tourism 2nd Edition written by Erica Croce and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-13 with Business & Economics categories.
This established textbook explores how regions, and food industry, travel and hospitality companies present themselves to tourists experiencing the culture, history and ambience of a location through the food and wine it produces. It provides practical suggestions and guidelines for establishing a food-related tourism destination and business, discussing the environment, understanding the food tourist, supply issues, tours and tasting sessions, themed itineraries, planning and developing the tourist product, marketing and best practice strategies. It also includes numerous case studies from around the world and plentiful pedagogical features to aid student learning. If food and wine tourism is well planned, managed and controlled, it can become a real economic resource. Suitable for students in tourism and leisure subjects, the practical application provided in this book also makes it an ideal resource for those operating in the food and wine sector.
Charcuter A
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Author : Jeffrey Weiss
language : en
Publisher: Agate Publishing
Release Date : 2014-03-17
Charcuter A written by Jeffrey Weiss and has been published by Agate Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-17 with Cooking categories.
“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty