The Silverskin
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The Silverskin
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Author : Rian Torr
language : en
Publisher: Rian Torr
Release Date : 2010-01-01
The Silverskin written by Rian Torr and has been published by Rian Torr this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Fiction categories.
Not long after they moved in together, Eva’s black-outs got so bad that her relationship with Seven became strained-as his thoughts started drifting back to his ex Faye, who was all but a ghost to him now. So when she insisted that he take her to French’s Forest, to visit with his reclusive family for the first time, the horror of introducing her to his strange fanged kin was only secondary in concern, next to his mounting fear that Faye would grow dangerously jealous of Eva-and try to take back what She felt was rightfully Hers.
The Wild Game Instant Pot Cookbook
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Author : Beverly Hudson
language : en
Publisher: Voyageur Press
Release Date : 2020-08-09
The Wild Game Instant Pot Cookbook written by Beverly Hudson and has been published by Voyageur Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-09 with Cooking categories.
Cook the wild game you love to hunt in the easiest and most delicious way possible—with your Instant Pot! The Wild Game Instant Pot gives you over 70 recipes and tips plus 30 photographs of preparing wild game with ease and skill. It's easy to see why everyone loves the Instant Pot. It saves work in the kitchen after a day hunting, without sacrificing results—you still end up with delicious, fall-off-the-bone meat. Because wild game tends to be much leaner than store-bought cuts of meat, slow and low cooking—hallmark of the Instant Pot—is often essential to creating tender and tasty dinners. The rumors are all true—the Instant Pot is a game changer in your kitchen. Prepare the most popular types of big game, small game, upland birds, and waterfowl, such as venison, turkey, pheasant, duck, goose, rabbit, and more, all featured in delicious recipes for breakfast and brunch, appetizers, soups, stews, chilis, side dishes, and other easy-to-cook entrees. Hunters and cooks will return to this cookbook again and again for fantastic dishes for every occasion.
Learn All The Basic Italian Cooking Techniques
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Author :
language : en
Publisher: jideon francisco marques
Release Date : 2024-03-25
Learn All The Basic Italian Cooking Techniques written by and has been published by jideon francisco marques this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-25 with Cooking categories.
The book begins with an overview of the Italian meal and a full description of the primary ingredients used in Italian cooking. More than two hundred classic recipes follow, beginning with a mouthwatering array of antipasti and culminating in a spectacular variety of desserts. Chapters on cheese-making, stocks and basic sauces, rustic soups, pasta, risotto, pizza and breads, meats, fish and shellfish, and vegetables offer all manner of primo and secondo courses in between. The final section of the book is a compendium of professional techniques, with a detailed discussion of each technique and a description of how it is taught at The International Culinary Center. These “lessons” are illustrated with hundreds of step-by-step photographs, and also include information about restaurant organization and practices. This section may be used in conjunction with the recipes in the book, as an aid when cooking from other cookbooks, or on its own, as inspiration.
Butchering Beef
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Author : Adam Danforth
language : en
Publisher: Hachette UK
Release Date : 2014-04-11
Butchering Beef written by Adam Danforth and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-11 with Technology & Engineering categories.
Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.
Butchering Poultry Rabbit Lamb Goat And Pork
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Author : Adam Danforth
language : en
Publisher: Storey Publishing
Release Date : 2014-03-11
Butchering Poultry Rabbit Lamb Goat And Pork written by Adam Danforth and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-11 with Technology & Engineering categories.
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
The Food Lab Better Home Cooking Through Science
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Author : J. Kenji López-Alt
language : en
Publisher: W. W. Norton & Company
Release Date : 2015-09-21
The Food Lab Better Home Cooking Through Science written by J. Kenji López-Alt 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 2015-09-21 with Cooking categories.
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Green Extraction And Valorization Of By Products From Food Processing
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Author : Francisco J. Barba
language : en
Publisher: CRC Press
Release Date : 2019-09-09
Green Extraction And Valorization Of By Products From Food Processing written by Francisco J. Barba and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-09 with Science categories.
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.
Engineering Aspects Of Food Biotechnology
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Author : Jose A. Teixeira
language : en
Publisher: CRC Press
Release Date : 2013-08-29
Engineering Aspects Of Food Biotechnology written by Jose A. Teixeira and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-29 with Technology & Engineering categories.
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.
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
Good Housekeeping Cookbook
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Author : Susan Westmoreland
language : en
Publisher: Union Square + ORM
Release Date : 2018-11-01
Good Housekeeping Cookbook written by Susan Westmoreland and has been published by Union Square + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-01 with Cooking categories.
From America’s iconic lifestyle magazine, this gift for newly married couple is "an essential resource for beginning cooks . . . highly recommended." (Library Journal ) This elegant bridal edition of Good Housekeeping’s trusty cooks companion will help newlyweds get off to a delicious start as they launch their new life together. Featuring 1,275 triple-tested recipes plus indispensable cooking and entertaining advice. Also included are tips for selecting cookware, bakeware, appliances and utensils as well as kitchen cleanup advice for floors, countertops, the refrigerator and oven. More than just a cookbook, this special gift to the bride and groom will be an enduring symbol of best wishes in years to come.