More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.
The Ultimate Poultry Cookbook
Author: John Ash
Publisher: Running Press Adult
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.
More than 150 Recipes for Eating Close to Nature
Author: John Ash,James O. Fraioli
Publisher: Running Press
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.
A Culinary Exploration of the World's Most Versatile Ingredient
Author: Michael Ruhlman
Publisher: Little, Brown
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.
Author: Acree Graham Macam
Publisher: Groundwood Books Ltd
Category: Juvenile Fiction
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.
A Culinary Memoir
Author: Lucia Adams
Publisher: Xlibris Corporation
Category: Biography & Autobiography
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
A Book About Henri Matisse
Author: Patricia MacLachlan
Publisher: Roaring Brook Press
Category: Juvenile Nonfiction
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.
Private Lessons in Simple, Contemporary Food from a Master Teacher
Author: John Ash,Amy Mintzer
Publisher: Clarkson Potter Publishers
Author: Beverley Robinson Morris
Food and drink.
A Culinary History
Author: Jean-Louis Flandrin,Massimo Montanari
Publisher: Columbia University Press
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.
Author: Mark Golley
Publisher: New Holland Australia(AU)
Category: Bird attracting
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.
An American Story
Author: Andrew F. Smith
Publisher: University of Illinois Press
Author: Machu Picchu Ltd
Publisher: Machu Pichu Ltd
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.
Author: Diana Abu-Jaber
Publisher: W. W. Norton & Company
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.
John Ash's Wine Country Cuisine
Author: John Ash,Sid Goldstein
Publisher: Chronicle Books
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.
Author: Stuart Brioza,Nicole Krasinski,J. J. Goode
Publisher: Clarkson Potter
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.
a Savor the South® cookbook
Author: Cynthia Graubart
Publisher: UNC Press Books
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.
How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
Author: Rick Smilow,Anne E. McBride
Publisher: Clarkson Potter
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.
Author: E. A. Schreiber,Joanna Burger
Publisher: CRC Press