[PDF/ePub] Culinary Birds Download Book

Culinary Birds

Posted on 2013-09-24 by John Ash

The Ultimate Poultry Cookbook

Author: John Ash

Publisher: Running Press Adult

ISBN: 0762444843

Category: Cooking

Page: 320

More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.

Cooking Wild

Posted on 2016-05-10 by John Ash,James O. Fraioli

More than 150 Recipes for Eating Close to Nature

Author: John Ash,James O. Fraioli

Publisher: Running Press

ISBN: 0762458283

Category: Cooking

Page: 328

To eat wild foods, you needn’t crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn’t mean that wild foods aren’t worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it’s produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers’ markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.

Egg

Posted on 2014-04-08 by Michael Ruhlman

A Culinary Exploration of the World's Most Versatile Ingredient

Author: Michael Ruhlman

Publisher: Little, Brown

ISBN: 031625407X

Category: Cooking

Page: 256

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

The King of the Birds

Posted on 2016-09-01 by Acree Graham Macam

Author: Acree Graham Macam

Publisher: Groundwood Books Ltd

ISBN: 1554989906

Category: Juvenile Fiction

Page: 32

In this picture book, inspired by the life of Flannery O’Connor, a young fan of fowl brings home a peacock to be the king of her collection, but he refuses to show off his colorful tail. The girl goes to great lengths to encourage the peacock to display his plumage — she throws him a party, lets him play in the fig tree, feeds him flowers and stages a parade — all to no avail. Then she finally stumbles on the perfect solution. When she introduces the queen of the birds — a peahen — to her collection, the peacock immediately displays his glorious shimmering tail. This delightful story, full of humor and heart, celebrates the legacy of a great American writer. Includes an author’s note about Flannery O’Connor.

Bird's Custard Island

Posted on 2007-05-18 by Lucia Adams

A Culinary Memoir

Author: Lucia Adams

Publisher: Xlibris Corporation

ISBN: 146532982X

Category: Biography & Autobiography

Page: 140

This is a memoir of living and eating in England in the 1960s and 70s. It is the culinary recollections of Lucia Adams who accompanied her husband to the new Lancaster University located in a remote part of the British Isles at a turbulent time in academic life. Over 30 vignettes of gastronomical life in Paris, Cambridge and Northern England include observations on the social and cultural history of the times as well as recipes for many Lancashire and Cumbrian specialties.

The Iridescence of Birds

Posted on 2014-10-14 by Patricia MacLachlan

A Book About Henri Matisse

Author: Patricia MacLachlan

Publisher: Roaring Brook Press

ISBN: 1466876646

Category: Juvenile Nonfiction

Page: 40

If you were a boy named Henri Matisse who lived in a dreary town in northern France, what would your life be like? Would it be full of color and art? Full of lines and dancing figures? Find out in this beautiful, unusual picture book about one of the world's most famous and influential artists by acclaimed author and Newbery Medal-winning Patricia MacLachlan and innovative illustrator Hadley Hooper. A Neal Porter Book

John Ash : Cooking One on One

Posted on 2004 by John Ash,Amy Mintzer

Private Lessons in Simple, Contemporary Food from a Master Teacher

Author: John Ash,Amy Mintzer

Publisher: Clarkson Potter Publishers

ISBN: 9780609609675

Category: Cooking

Page: 337

Presents standard cooking techniques with an emphasis on ingredients and flavor-makers, along with detailed instructions and basic recipes that can be used to come up with more complex dishes.

British Game Birds and Wildfowl

Posted on 1897 by Beverley Robinson Morris

Author: Beverley Robinson Morris

Publisher: N.A

ISBN: N.A

Category: Birds

Page: N.A

Food

Posted on 2013-05-21 by Jean-Louis Flandrin,Massimo Montanari

A Culinary History

Author: Jean-Louis Flandrin,Massimo Montanari

Publisher: Columbia University Press

ISBN: 023111155X

Category: Cooking

Page: 624

Food and drink.

Cooking for Birds

Posted on 2011-10-01 by Mark Golley

Author: Mark Golley

Publisher: New Holland Australia(AU)

ISBN: 9781780090689

Category: Bird attracting

Page: 96

A new edition of a classic title. When you browse the titles in your local bookshop, you can almost hear the shelves groaning under the weight of a plethora of cookery titles. We seem to love cookery books and cooking for ourselves, but how often have you thought about putting your culinary skills towards making dinner for some rather different guests? Birds are the life and soul of any garden - whatever its size or location - and one thing is guaranteed: if food is on offer, the birds will come. Cooking For Birds brings you some of the most popular and successful bird food recipes there are, combined with a range of useful cookery tips and helpful hints on what to feed and when. Whether it's a treat for the tits, a nibble for the Nuthatch or a bellyful for the Blackbird, there is plenty here to entice a variety of visitors to your bird-table or bird feeders.

The Turkey

Posted on 2010-10-01 by Andrew F. Smith

An American Story

Author: Andrew F. Smith

Publisher: University of Illinois Press

ISBN: 0252092422

Category: Cooking

Page: 264

Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called "turkey," domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. Historians will enjoy a look back at the varied appetites of their ancestors, and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.

220 Culinary Masterpieces

Posted on by Machu Picchu Ltd

Author: Machu Picchu Ltd

Publisher: Machu Pichu Ltd

ISBN: N.A

Category:

Page: N.A

Birds of Paradise

Posted on 2011-09-06 by Diana Abu-Jaber

A Novel

Author: Diana Abu-Jaber

Publisher: W. W. Norton & Company

ISBN: 0393064611

Category: Fiction

Page: 362

After a five year absence, an 18-year-old runaway returns to her family in Miami to deal with the guilty secret that caused her to flee in this new novel from the author of Origin. 35,000 first printing.

From the Earth to the Table

Posted on 2007-03-08 by John Ash,Sid Goldstein

John Ash's Wine Country Cuisine

Author: John Ash,Sid Goldstein

Publisher: Chronicle Books

ISBN: 9780811854795

Category: Cooking

Page: 448

Originally published in 1995, From the Earth to the Table was Book of the Year at the IACP Julia Child Awards and was nominated for the James Beard Foundation Best American Cookbook.This lovely cookbook has now been meticulously revised and updated, with 40 new recipes added to the original 250 that celebrated the Northern California wine country. Organized by course and main ingredient, each recipe is easy to prepare and accompanied by wine suggestions. Included are useful sidebars on ingredients and techniques.

State Bird Provisions

Posted on 2017 by Stuart Brioza,Nicole Krasinski,J. J. Goode

A Cookbook

Author: Stuart Brioza,Nicole Krasinski,J. J. Goode

Publisher: Clarkson Potter

ISBN: 1607748444

Category: COOKING

Page: 352

At State Bird Provisions in San Francisco, chefs Brioza and Krasinski use dim sum style carts to offer guests small but finely crafted dishes along with a menu of more substantial dishes. Their singular approach to cooking blends seemingly disparate influences, flavors, and textures. In this debut cookbook, they share recipes for their most popular dishes and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

Tastes Like Chicken: A History of America's Favorite Bird

Posted on 2016-08-02 by Emelyn Rude

Author: Emelyn Rude

Publisher: Pegasus Books

ISBN: 1681771985

Category: Cooking

Page: 272

From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.

Chicken

Posted on 2016-08-26 by Cynthia Graubart

a Savor the South® cookbook

Author: Cynthia Graubart

Publisher: UNC Press Books

ISBN: 1469630109

Category: Cooking

Page: 160

While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken Bog to Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebrates the bird in all its glory, southern style and beyond. This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more. Ranging in style from traditional southern to contemporary to international, fifty-three recipes are organized to help easily match the cut of chicken to the perfect recipe. Be assured that Graubart includes instructions for making the best fried chicken ever--seven different ways. Graubart also brings together the chicken's culinary history with the popular culture and lore that surrounds chicken cookery in the South. She notes that the special Sunday Sabbath dinner was often built around a chicken--in fact, prior to the 1940s, chicken was sometimes more expensive than beef or pork. Today, the southern states lead the country in annual poultry production, and Kentucky Fried Chicken features throughout the American landscape. But you won't need take-out when you have Chicken in your kitchen.

Culinary Careers

Posted on 2010-05-04 by Rick Smilow,Anne E. McBride

How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

Author: Rick Smilow,Anne E. McBride

Publisher: Clarkson Potter

ISBN: 030759131X

Category: Cooking

Page: 368

Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. •Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. •Figure out whether you need to go to cooking school or not in order to land the job you want. •Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. •Find out what employers look for, and how you can put your best foot forward in interviews. •Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.

Biology of Marine Birds

Posted on 2001-08-16 by E. A. Schreiber,Joanna Burger

Author: E. A. Schreiber,Joanna Burger

Publisher: CRC Press

ISBN: 1420036300

Category: Science

Page: 740

Biology of Marine Birds provides the only complete summary of information about marine birds ever published. It both summarizes and analyzes their breeding biology, ecology, taxonomy, evolution, fossil history, physiology, energetics, and conservation. The book covers four orders of marine birds: penguins (Sphenisciformes); albatross, shearwaters, petrels (Procellariiformes); pelicans, boobies, frigatebirds, tropicbirds, cormorants (Pelecaniformes); and gulls, terns, guillemots, auks (Charadriiformes - Families Laridae and Alcidae). Two summary chapters address the biology of shorebirds and wading birds and their lives in the marine environment. This comprehensive book contains numerous summary tables that give you exhaustive information on various aspects of their life histories, breeding biology, physiology and energetics, and demography. It also discusses research techniques and future research needed, providing a guide to ornithologists and students for research projects. Written by acknowledged experts in this field, Biology of Marine Birds is the ideal resource. The authors not only present known information, but provide new analyses and insights into marine bird biology. You will find no other book that covers all the major seabird groups and all the major topics with this depth of detail. Whether you are studying, researching, or managing marine environments, you will find yourself reaching for this resource repeatedly.

The Culinary Handbook ...

Posted on 1904 by Charles Fellows

Author: Charles Fellows

Publisher: N.A

ISBN: N.A

Category: Cookery

Page: 186