The Wine And Food Society S Guide To Meat
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The Wine And Food Society S Guide To Meat
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Author : Ambrose Heath
language : en
Publisher:
Release Date : 1968
The Wine And Food Society S Guide To Meat written by Ambrose Heath and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Cooking (Meat) categories.
Guide To Meat
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Author : Ambrose Heath
language : en
Publisher:
Release Date : 1971
Guide To Meat written by Ambrose Heath and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with Cooking (Meat) categories.
The International Wine And Food Society S Guide To Meat
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Author : Ambrose Heath
language : en
Publisher:
Release Date : 1968
The International Wine And Food Society S Guide To Meat written by Ambrose Heath and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Cooking (Meat) categories.
The Gourmet Butcher S Guide To Meat
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Author : Cole Ward
language : en
Publisher: Chelsea Green Publishing
Release Date : 2014
The Gourmet Butcher S Guide To Meat written by Cole Ward and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Business & Economics categories.
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
The International Wine And Food Society S Guide To Poultry And Game
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Author :
language : en
Publisher:
Release Date : 1970
The International Wine And Food Society S Guide To Poultry And Game written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cooking (Game) categories.
The Wine And Food Society
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Author : Wine and Food Society
language : en
Publisher:
Release Date : 1938
The Wine And Food Society written by Wine and Food Society and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1938 with categories.
The International Wine And Food Society S Guide To The Commonsense Of Wine
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Author : André Louis Simon
language : en
Publisher:
Release Date : 1966
The International Wine And Food Society S Guide To The Commonsense Of Wine written by André Louis Simon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Wine and wine making categories.
Meat
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Author : Wine and Food Society
language : en
Publisher:
Release Date : 1945
Meat written by Wine and Food Society and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1945 with Cooking (Meat) categories.
The Wine And Food Society S Guide To Cheese And Cheese Cookery
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Author : Thomas Arthur Layton
language : en
Publisher:
Release Date : 1967
The Wine And Food Society S Guide To Cheese And Cheese Cookery written by Thomas Arthur Layton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with Cheese categories.
Wine And Food 101
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Author : John R. Fischer
language : en
Publisher: AuthorHouse
Release Date : 2006-01-13
Wine And Food 101 written by John R. Fischer and has been published by AuthorHouse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-13 with Reference categories.
The purpose of this book is twofold: to supply the reader with a basic knowledge about wine, and to develop the expertise necessary to successfully match wine with food. It is a book of concepts, not a long list of wine-food pairings. The concepts are simple, logical, and easy to understand. After reading this book, the pleasure you derive in pairing wine with food will be greatly enhanced by your newly acquired knowledge of the culinary arts. “ This book is extremely readable. I especially like the organization, which makes it a great educational tool for wine novices as well as connoisseurs.” —David Rosengarten, author of Red Wine with Fish “John Fischer has redefined the concept of matching wine and food. Scientific, though easy to understand, this book is a must-read for wine aficionados and professionals.” —José R. Garrigó, Chairman of the International Wine and Food Society Board of Governors of the Americas "This is an outstanding book that gives a simple and logical approach to match wine to food. It is easy to understand and enjoyable to read. We have thoroughly enjoyed using it at the Institute for the Culinary Arts, and have received many compliments from students." —James E. Trebbien, Academic Director, Institute for the Culinary Arts, Omaha Nebraska “The book is very well organized, clearly written, light without being lightweight, and enlightening without being self-important. —Mike Scott, winemaker and vice president of Lone Canary Winery, Spokane, Washington