The Modern Butcher
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The Modern Butcher
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Author : Jacob Frederic Boes
language : en
Publisher:
Release Date : 1906
The Modern Butcher written by Jacob Frederic Boes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1906 with Butcher shops categories.
Modern Meat Kitchen
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Author : Miranda Ballard
language : en
Publisher: Ryland Peters & Small
Release Date : 2015-10-08
Modern Meat Kitchen written by Miranda Ballard and has been published by Ryland Peters & Small this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-08 with Cooking categories.
From flash-fried steaks to slow-cooked pulled pork and everything in-between, this is a comprehensive guide to beef, lamb and pork, as well as chicken, turkey, game birds and venison. Miranda Ballard, of the Modern Meat Shop in London, UK, provides the ultimate guide to cooking meat at home. She recommends the cuts of meat to choose for different types of dish, as well as what questions to ask your butcher. There is advice on buying according to the season and informative charts of all the cuts. With the increased popularity of high-welfare meat, there is a wealth of information about sourcing meat that is farmed responsibly. Learn the basics behind animal-husbandry and you will feel well-equipped knowing what to ask your butcher when buying meat. There are more than 90 recipes for classic dishes and innovative ideas, ranging from quick and easy lunches to impressive evening meals. Cook The Perfect Steak for a quick midweek meal, put together a hearty Coq au Vin when you have more time at the weekend, or opt for a Slow-cooked Lamb Shoulder when you have the family round for Sunday lunch. There are also wonderful suggestions for using up leftovers and preparing the perfect accompaniments, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to get the best out of an inexpensive cut, use up some leftovers or find accurate cooking times for your Sunday roast, this is an invaluable resource for today’s modern meat-eaters and a celebration of preparing and cooking meals at home.
Animal History In The Modern City
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Author : Clemens Wischermann
language : en
Publisher: Bloomsbury Publishing
Release Date : 2018-09-06
Animal History In The Modern City written by Clemens Wischermann and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-06 with History categories.
This book is open access and available on www.bloomsburycollections.com. It is funded by Knowledge Unlatched. Animals are increasingly recognized as fit and proper subjects for historians, yet their place in conventional historical narratives remains contested. This volume argues for a history of animals based on the centrality of liminality - the state of being on the threshold, not quite one thing yet not quite another. Since animals stand between nature and culture, wildness and domestication, the countryside and the city, and tradition and modernity, the concept of liminality has a special resonance for historical animal studies. Assembling an impressive cast of contributors, this volume employs liminality as a lens through which to study the social and cultural history of animals in the modern city. It includes a variety of case studies, such as the horse-human relationship in the towns of New Spain, hunting practices in 17th-century France, the birth of the zoo in Germany and the role of the stray dog in the Victorian city, demonstrating the interrelated nature of animal and human histories. Animal History in the Modern City is a vital resource for scholars and students interested in animal studies, urban history and historical geography.
The Home Butcher
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Author : James O. Fraioli
language : en
Publisher: Simon and Schuster
Release Date : 2019-11-26
The Home Butcher written by James O. Fraioli and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-26 with Cooking categories.
Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead
The New Monthly Magazine
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Author :
language : en
Publisher:
Release Date : 1864
The New Monthly Magazine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1864 with categories.
The New Monthyl Magazine
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Author : WILLIAM HARRISON AINSWORTH
language : en
Publisher:
Release Date : 1864
The New Monthyl Magazine written by WILLIAM HARRISON AINSWORTH and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1864 with categories.
Monthly Bulletin
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Author : United States. Department of Agriculture. Library
language : en
Publisher:
Release Date : 1911
Monthly Bulletin written by United States. Department of Agriculture. Library and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1911 with Agriculture categories.
Contains the list of accessions to the library, formerly (1894-1909) issued quarterly in its series of "Bulletins."
The Lancet
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Author :
language : en
Publisher:
Release Date : 1872
The Lancet written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1872 with Medicine categories.
The Tourist
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Author : Dean MacCannell
language : en
Publisher: Univ of California Press
Release Date : 2013-08-31
The Tourist written by Dean MacCannell and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-31 with Art categories.
In this classic analysis of travel and sightseeing, author Dean MacCannell brings social scientific understandings to bear on tourism in the postindustrial age, during which the middle class has acquired leisure time for international travel. In The Tourist—now with a new introduction framing it as part of a broader contemporary social and cultural analysis—the author examines notions of authenticity, high and low culture, and the construction of social reality around tourism.
Butcher And Beast
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Author : Angie Mar
language : en
Publisher: Clarkson Potter
Release Date : 2019-10-01
Butcher And Beast written by Angie Mar and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-01 with Cooking categories.
“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.