The Sausage Of The Future
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The Sausage Of The Future
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Author : Carolien Niebling
language : en
Publisher: Lars Müller Publishers
Release Date : 2017
The Sausage Of The Future written by Carolien Niebling and has been published by Lars Müller Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking (Sausages) categories.
The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was originally conceived to make the most of animal protein in times of scarcity. Now, in these times when protein is once again in short supply, a molecular chef, a master butcher, and a designer have teamed up to reinvent the sausage, ready for the challenges of the future.
Great Sausage Recipes And Meat Curing
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Author : Rytek Kutas
language : en
Publisher: The Sausage Maker Inc
Release Date : 1987
Great Sausage Recipes And Meat Curing written by Rytek Kutas and has been published by The Sausage Maker Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Cooking categories.
The most comprehensive book available on sausage making and meat curing.
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
The Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making
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Author : Philip Hasheider
language : en
Publisher: Harvard Common Press
Release Date : 2019-10-29
The Ultimate Guide To Butchering Smoking Curing Sausage And Jerky Making written by Philip Hasheider and has been published by Harvard Common Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-29 with Cooking categories.
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Sausages
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Author : Javier Carballo
language : en
Publisher: MDPI
Release Date : 2021-09-08
Sausages written by Javier Carballo and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-08 with Technology & Engineering categories.
Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of halāl meat products, with particular emphasis on salami.
How I Learned To Let My Workers Lead
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Author : Ralph Stayer
language : en
Publisher: Harvard Business Review Press
Release Date : 2009-09-10
How I Learned To Let My Workers Lead written by Ralph Stayer and has been published by Harvard Business Review Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-10 with Business & Economics categories.
Are your employees like a synchronized "V" of geese in flight-sharing goals and taking turns leading? Or are they more like a herd of buffalo-blindly following you and standing around awaiting instructions? If they're like buffalo, their passivity and lack of initiative could doom your company. In How I Learned to Let My Workers Lead, you'll discover how to transform buffalo into geese-by reshaping organizational systems and redefining employees' expectations about what it takes to succeed. Since 1922, Harvard Business Review has been a leading source of breakthrough ideas in management practice. The Harvard Business Review Classics series now offers you the opportunity to make these seminal pieces a part of your permanent management library. Each highly readable volume contains a groundbreaking idea that continues to shape best practices and inspire countless managers around the world.
Sausage Manufacture
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Author : E Essien
language : en
Publisher: Woodhead Publishing
Release Date : 2003-08-31
Sausage Manufacture written by E Essien and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-08-31 with Technology & Engineering categories.
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU Reviews key stages in sausage production and outlines good practice in safety and quality assurance
Meat Planet
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Author : Benjamin Aldes Wurgaft
language : en
Publisher: Univ of California Press
Release Date : 2020-10-13
Meat Planet written by Benjamin Aldes Wurgaft 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 2020-10-13 with Cooking categories.
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
Mouthwatering Vegan
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Author : Miriam Sorrell
language : en
Publisher: Appetite by Random House
Release Date : 2013-06-18
Mouthwatering Vegan written by Miriam Sorrell and has been published by Appetite by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-18 with Cooking categories.
From the author of the successful blog, mouthwateringvegan.com, comes over 130 incredible recipes to showcase how accessible, varied, delicious and nutritious vegan eating can be. In this book you'll find recipes for your favourite comfort foods in all their vegan glory. Here are meat-free, egg-free and dairy-free recipes that combine the idea of eating healthily, with food that is immediately satisfying, tastes great and is easy to prepare. From delicious dips, appetizers and soups; to main courses including curries, pastas, stews, burgers and salads. There are a whole host of recommended juices and smoothies and--at the sweeter end of scale--cookies, cakes and desserts. Mouthwatering Vegan transforms home cooking classics into vegan-accessible, delicious dishes. Miriam challenges herself to replicate dishes that are usually impossible to include in a vegan diet and opens up the scope for what vegan eating can be. Included in the book are recipes for vegan cheese, cream and mayonnaise; Chilli Con 'Carne', Shepherd's Pie, Mince & Ale Pie, Stroganoff Supreme and the Perfect Roast. As well as delicious dishes that celebrate pulses and vegetables, such as Aubergine, Chickpea and Potato Curry; Stuffed Tomatoes and Zucchini Casserole; Red Bean Nut Burgers; Spicy Rice & Quinoa Eggplant Bake; and Super Mushroom & Walnut Loaf. Many of Miriam's recipes are inspired by the Mediterranean and the Far East, and all of them have the health benefits of vegan cooking without sacrificing the taste. Mouthwatering Vegan opens up new possibilities for vegan eating that will make you rethink vegan cuisine.
Tales From The Sausage Factory
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Author : Daniel L. Feldman
language : en
Publisher: State University of New York Press
Release Date : 2010-09-01
Tales From The Sausage Factory written by Daniel L. Feldman and has been published by State University of New York Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-01 with Political Science categories.
A former state legislator and a political scientist team up to show how New York's legislature was once the nation's model professional legislature, and how it might recover from its present dysfunction.