Culinary Birds

The Ultimate Poultry Cookbook

Author: John Ash

Publisher: Hachette UK

ISBN: 0762450657

Category: Cooking

Page: 320

View: 1011

2014 James Beard Foundation Book Award -- Single Subject category As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds—chicken and turkey—to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From “free range” to “pasture raised,” from “air-chilled” to “water-chilled” award-winning chef John Ash and culinary author James Fraioli determine the “best” birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.
Posted in Cooking

Bird's Custard Island

A Culinary Memoir

Author: Lucia Adams

Publisher: Xlibris Corporation

ISBN: 146532982X

Category: Biography & Autobiography

Page: 140

View: 4718

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.
Posted in Biography & Autobiography

Cooking Wild

More than 150 Recipes for Eating Close to Nature

Author: John Ash,James O. Fraioli

Publisher: Hachette UK

ISBN: 0762458283

Category: Cooking

Page: 328

View: 2391

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.
Posted in Cooking

Everyday Life in Egypt in the Days of Ramesses The Great

Author: Pierre Montet

Publisher: University of Pennsylvania Press

ISBN: 9780812211139

Category: History

Page: 365

View: 5298

Our understanding of the lives of royalty and priests, artisans and professionals, peasants and slaves are all enhanced by Montet's sensitive and insightful appreciation for the ancient Egyptians.
Posted in History

Cooking for Birds

Author: Mark Golley

Publisher: New Holland Australia(AU)

ISBN: 9781780090689

Category: Bird attracting

Page: 96

View: 1335

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.
Posted in Bird attracting

Extreme Cuisine

The Weird and Wonderful Foods That People Eat

Author: Jerry Hopkins

Publisher: Tuttle Publishing

ISBN: 1462904726

Category: Travel

Page: 352

View: 3290

"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy […] Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Introduction by Anthony Bourdain Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! "I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue and "five penis wine" in China, the boiled blood of a variety of animals in Vietnam, and pate made from my son's placenta when I lived (and he was born) in the UK. This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly." —From the introduction by Jerry Hopkins Chapters include: Mammals Reptiles & Water Creatures Birds Insects, Spiders & Scorpions Plants Leftovers
Posted in Travel

Beard on Birds

Author: James Beard

Publisher: Open Road Media

ISBN: 1504004507

Category: Cooking

Page: 267

View: 2174

An essential guide to cooking all things poultry from the master of American cuisine James Beard’s culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years. When he finally returned to the nation’s favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever. Whether you’re cooking an intimate dinner or a Thanksgiving feast, Beard’s good humor and simple-yet-elegant recipes are sure to stand the test of time.
Posted in Cooking

Medieval People

Author: Eileen Power

Publisher: Courier Corporation

ISBN: 0486122425

Category: History

Page: 256

View: 4163

Classic study vividly recreates the lives of 6 ordinary people who lived between the 9th and 16th centuries — from a peasant on a country estate to a cloth maker.
Posted in History

Culinary Jottings

Author: Arthur Kenney-herbert

Publisher: Applewood Books

ISBN: 1429012676

Category: Cooking

Page: 564

View: 692

A product of English colonialism in India, this 1885 coobook by Wyvern (a.k.a. Arthur Kenney-Herbert) was designed to aid English housewives in India to create English meals in their own homes.
Posted in Cooking

Gentle Art Of Cookery

Author: Leyel

Publisher: Routledge

ISBN: 1136198091

Category: Social Science

Page: 470

View: 5471

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Posted in Social Science

Complete Fish and Game Cookbook

Author: A. D. Livingston

Publisher: Stackpole Books

ISBN: 9780811704281

Category: Cooking

Page: 458

View: 3881

Includes recipes for fish, alligator, rabbit, venison, muskrat, elk, and bear, and includes tips for field-dressing game
Posted in Cooking

And the Birds Began to Sing

Religion and Literature in Post-colonial Cultures

Author: Jamie S. Scott

Publisher: Rodopi

ISBN: 9789051839845

Category: Literary Criticism

Page: 327

View: 3023

Taking as its starting-point the ambiguous heritage left by the British Empire to its former colonies, dominions and possessions, And the Birds Began to Singmarks a new departure in the interdisciplinary study of religion and literature. Gathered under the rubric Christianity and Colonialism, essays on Brian Moore. Timothy Findley, Margaret Atwood and Marian Engel, Thomas King, Les A. Murray, David Malouf, Mudrooroo and Philip McLaren, R.A.K. Mason, Maurice Gee, Keri Hulme, Epeli Hau'ofa, J.M. Coetzee, Christopher Okigbo, Chinua Achebe, Amos Tutuola and Ngugi wa Thiong'o explore literary portrayals of the effects of British Christianity upon settler and native cultures in Northern Ireland, Canada, Australia, New Zealand and the South Pacific, and the Africas. These essays share a sense of the dominant presence of Christianity as an inherited system of religious thought and practice to be adapted to changing post-colonial conditions or to be resisted as the lingering ideology of colonial times. In the second section of the collection, Empire and World Religions, essays on Paule Marshall and George Lamming, Jean Rhys, Olive Senior and Caribbean poetry, V.S. Naipaul, Anita Desai, Kamala Markandaya, and Bharati Mukherjee interrogate literature exploring relations between the scions of British imperialism and religious traditions other than Christianity. Expressly concerned with literary embodiments of belief-systems in post-colonial cultures (particularly West African religions in the Caribbean and Hinduism on the Indian subcontinent), these essays also share a sense of Christianity as the pervasive presence of an ideological rhetoric among the economic, social and political dimensions of imperialism. In a polemical Afterword, the editor argues that modes of reading religion and literature in post-colonial cultures are characterised by a theodical preoccupation with a praxis of equity.
Posted in Literary Criticism

Culinary Guidebook

Germany

Author: Joachim Lennert

Publisher: Hueber Verlag

ISBN: 9783190063826

Category: Cooking, German

Page: 392

View: 6867

Dieses umfassende Wörterbuch rund ums Essen und Trinken, ermöglicht es, im Urlaub so richtig zu genießen. Neben kulinarischen Streifzügen durch die Regionen, Angaben zu Weinen und typischen Getränken sind außerdem ein kulinarisches Wörterbuch und Mustersätze für Kommunikationssituationen im Restaurant, Hotel oder beim Einkaufen enthalten. Landestypische Essgewohnheiten und Tischsitten werden ebenfalls erläutert.
Posted in Cooking, German

Professional Cooking, College Version

Author: Wayne Gisslen

Publisher: N.A

ISBN: 9780471771500

Category:

Page: 472

View: 3345

This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike.
Posted in

A History of British Birds

Author: William Yarrell

Publisher: N.A

ISBN: N.A

Category: Birds

Page: N.A

View: 1517

Posted in Birds

100 Birds and How They Got Their Names

Author: Diana Wells

Publisher: Algonquin Books

ISBN: 156512684X

Category: Nature

Page: 320

View: 3910

How did cranes come to symbolize matrimonial happiness? Why were magpies the only creatures that would not go inside Noah's Ark? Birds and bird imagery are integral parts of our language and culture. With her remarkable ability to dig up curious and captivating facts, Diana Wells hatches a treat for active birders and armchair enthusiasts alike. Meet the intrepid adventurers and naturalists who risked their lives to describe and name new birds. Learn the mythical stories of the gods and goddess associated with bird names. Explore the avian emblems used by our greatest writers--from Coleridge's albatross in "The Ancient Mariner" to Poe's raven. A sampling of the bird lore you'll find inside: Benjamin Franklin didn't want the bald eagle on our National Seal because of its "bad moral character," (it steals from other birds); he lobbied for the turkey instead. Chaffinches, whose Latin name means "unmarried," are called "bachelor birds" because they congregate in flocks of one gender. Since mockingbirds mimic speech, some Native American tribes fed mockingbird hearts to their children, believing it helped them learn language. A group of starlings is called a murmuration because they chatter so when they roost in the thousands. Organized alphabetically, each of these bird tales is accompanied by a two-color line drawing. Dip into 100 Birds and you'll never look at a sparrow, an ostrich, or a wren in quite the same way.
Posted in Nature

Soyer's Culinary Campaign

Being Historical Reminiscences of the Late War

Author: Alexis Soyer

Publisher: Cambridge University Press

ISBN: 1108063306

Category: History

Page: 630

View: 5164

A Victorian celebrity chef's vivid 1857 account of feeding soldiers serving in the Crimean War using his portable field kitchen.
Posted in History

Culinary Cultures of Europe

Identity, Diversity and Dialogue

Author: Darra Goldstein,Kathrin Merkle

Publisher: Council of Europe

ISBN: 9789287157447

Category: Cooking

Page: 502

View: 7815

The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.
Posted in Cooking

The Culinary Imagination: From Myth to Modernity

Author: Sandra M. Gilbert

Publisher: W. W. Norton & Company

ISBN: 0393244032

Category: Cooking

Page: 448

View: 7082

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra M. Gilbert explores our relationship with food and eating through discussions of literature, art, and popular culture. Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey? Do the rituals of the kitchen have different meanings for men and women, for professional chefs and home cooks? Why, today, do so many of us turn so passionately toward table topics, on the page, online, and on screen? What are the philosophical implications of the food chain on which we all find ourselves? In The Culinary Imagination, Gilbert addresses these powerful questions through meditations on myths and memoirs, children’s books, novels, poems, food blogs, paintings, TV shows, and movies. Discussing figures from Rex Stout to Julia Child and Andy Warhol, from M. F. K. Fisher and Sylvia Plath to Alice Waters and Peter Singer, she analyzes the politics and poetics of our daily bread, investigating our complex self-definitions as producers, consumers, and connoisseurs of food. The result is an ambitious, lively, and learned examination of the ways in which our culture’s artists have represented food across a range of genres.
Posted in Cooking