The Ultimate Companion To Meat
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Meat The Ultimate Companion
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Author : Anthony Puharich
language : en
Publisher: Allen & Unwin
Release Date : 2018-10-24
Meat The Ultimate Companion written by Anthony Puharich and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-24 with Cooking categories.
Anthony Bourdain, internationally acclaimed celebrity chef, meat lover and committed carnivore (Newsweek) contributed the foreword for this essential meat-lovers book. In Meat: The Ultimate Companion you will learn virtually all you need to know about meat, including why you should: - Eat better quality meat, but eat less of it - Eat the whole animal - And, eat more wild animals A meat eater's best friend: Meat: The Ultimate Companion is not just a meat cookbook. It is designed to walk you through the topic from the eyes of the farmer, the butcher, and the best cooks; helping you with the questions you might want to ask before you buy your meat. Recipes for the hardcore carnivore: Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen. The butchering art: Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious book covers: - The history of every major animal we raise for meat - International breed maps - Cut diagrams and descriptions - And, illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat Meat: The Ultimate Companion is an excellent choice for fans of Stephanie Alexander, Michael Pollan, or Victor Churchill.
The Ultimate Companion To Meat
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Author : Anthony Puharich
language : en
Publisher: National Geographic Books
Release Date : 2019-10-08
The Ultimate Companion To Meat written by Anthony Puharich and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-08 with Cooking categories.
“You hold the right book in your hands. Learning from it will be delicious.” —Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There’s a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
Meat Bible
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Author : ANTHONY. TRAVERS PUHARICH (LIBBY.)
language : en
Publisher:
Release Date : 2018
Meat Bible written by ANTHONY. TRAVERS PUHARICH (LIBBY.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with categories.
Meat Illustrated
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Author : America's Test Kitchen
language : en
Publisher: America's Test Kitchen
Release Date : 2020-10-27
Meat Illustrated written by America's Test Kitchen and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-27 with Cooking categories.
2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
The Ultimate Betrayal
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Author : Hope Bohanec
language : en
Publisher: iUniverse
Release Date : 2013-06-13
The Ultimate Betrayal written by Hope Bohanec and has been published by iUniverse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-13 with Nature categories.
Drawing on peer-reviewed research, worker and rescuer testimony, and encounters with the farm animals themselves, The Ultimate Betrayal discusses the recent shift in raising and labeling animals processed for food and the misinformation surrounding this new method of farming. This book explores how language manipulates consumers concepts about sustainability, humane treatment, and what is truly healthy. It answers important questions surrounding the latest small-scale farming fad: Is this trend the answer to the plentiful problems of raising animals for food? What do the labels actually mean? Are these products humane, environmentally friendly, or healthy? Can there really be happy meat, milk, or eggs? With case studies and compelling science, The Ultimate Betrayal increases awareness of the issues surrounding our treatment of animals, global health, and making better food choices. The Ultimate Betrayal is a well-rounded and thoroughly-researched book that touches the heart with an honest and unflinching look at the reality behind humane labels. With real-life examples from multiple viewpoints and thought-provoking philosophical underpinnings, The Ultimate Betrayal is a must-read for anyone interested in ethical food choices. Dawn Moncrief, founder, A Well-Fed World
Jack Ubaldi S Meat Book
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Author : Jack Ubaldi
language : en
Publisher: Simon & Schuster Books For Young Readers
Release Date : 1987
Jack Ubaldi S Meat Book written by Jack Ubaldi and has been published by Simon & Schuster Books For Young Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Cookery (Meat) categories.
Abstract: Bringing the flavor of a Northern Italian heritage to both simple and unusual meat preparations, this book is geared to help the reader in cutting techniques, what to seek and avoid, and acquiring simple butchering skills to save money. Beef, poultry, pork, lamb, veal, variety meats, patés and game are discussed separately in terms of butchering/cutting techniques, buying/storage, and cooking hints. Familiar and exotic recipes accompany each section. Included are general tips on cooking, cutting, knife blades, and meat tying methods. The various cutting techniques presented are illustrated.
The River Cottage Meat Book
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Author : Hugh Fearnley-Whittingstall
language : en
Publisher:
Release Date : 2008
The River Cottage Meat Book written by Hugh Fearnley-Whittingstall and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking (Meat) categories.
"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall
Meat Inspection And Control In The Slaughterhouse
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Author : Thimjos Ninios
language : en
Publisher: John Wiley & Sons
Release Date : 2014-08-11
Meat Inspection And Control In The Slaughterhouse written by Thimjos Ninios and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-11 with Technology & Engineering categories.
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
The Meat Book
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Author : Ben O'Donoghue
language : en
Publisher: Hardie Grant
Release Date : 2016-05-03
The Meat Book written by Ben O'Donoghue and has been published by Hardie Grant this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-03 with Cooking categories.
The Meat Book is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, easy food that's fresh, seasonal and tastes great. In his follow-up book to The BBQ Companion, Ben presents 150 brand-new international recipes for his favorite meat dishes from around the world. Chapters are broken down according to type of meat, from beef, pork, poultry and lamb to chapters on cold cuts and stocks, sauces and brines. Try the Osso Bucco with gremolata, the Cuban style cheeseburger, mascarpone and proscuitto stuffed spatchcock or red braised Japanese pork hock, or perhaps one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. Barbecue lovers are once again well looked after, but there's more here for people who like to experiment with other cooking methods. Perfect for a couple, a family and a crowd, The Meat Book will take you on a flavorful journey around the world, one hearty meal at a time.
The Kosher Carnivore
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Author : June Hersh
language : en
Publisher: St. Martin's Press
Release Date : 2011-09-13
The Kosher Carnivore written by June Hersh and has been published by St. Martin's Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-13 with Cooking categories.
Kosher meat is prized by home chefs of all faiths for its high quality, savory flavor and the humane and well-supervised conditions it was raised and butchered under. The 120 all-new, innovative meat and poultry recipes in The Kosher Carnivore will delight families who keep kosher, but will satisfy other cooks as well once they discover the fresh mixture of classic, elegantly ethnic and innovative recipes, such as: --Standing Prime Rib with Yorkshire Pudding --Classic Pot Roast --Grilled Steak Chimichurri --Slow-day BBQ Brisket --Moroccan Chicken --Crispy Fried Chicken --Pesto-Crusted Lamb --Orecchiette Pasta with Turkey Sausage and Broccoli Rabe -- Pan-seared Duck Breasts with Figs and Madeira --The Perfect Burger The Kosher Carnivore focuses on meat, but provides fantastic dairy-free soups, side dishes, marinades and sauces, too—from Creamed Spinach without the butter or cream, to Fresh Guacamole. It also provides complete and smart instructions on how to grill, roast, braise, stew and pan-sear, along with tips from expert butchers, organic farmers, a leading cookware and gadget guru, a wine authority and a knife skills professional: all there to help the home cook buy and prepare the best in kosher meat and poultry. "Kosher eating is a trend 3,300 years in the making. This book addresses both the new face of kosher as well as the traditional kosher consumer, with a focus on meat and poultry. Whether you buy kosher chicken because it is plumper and tastier or kosher steak because you are observant and would not consider eating anything else, this book is an indispensable resource." --from Kosher Carnivore's introduction