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.
The Ultimate Poultry Cookbook
Author: John Ash
Publisher: Hachette UK
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
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
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
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: Hachette UK
A classic study of daily life in ancient Egypt, Everyday Life in Egypt in the Days of Ramesses the Great is the masterwork of the dean of modern Egyptologists, Pierre Montet. Renowned for its accuracy and scope, this book conveys the richness and complexity of ancient Egyptian life. The book focuses on the era of the great builders at Karnak and Luxor, the Ramesside kings (ca. 1314-1090 B.C.) and surveys both upper and lower Egypt to give a comprehensive picture of pharaonic society. Montet combines studies of monuments and tombs with data from pictorial and literary sources, including papyrus documents, to depict the experiences of royalty, priests, urban artisans and professionals, peasants and slaves. Here, too, are colorful descriptions of dwelling places, seasonal activities, holiday observances, family life, travel, justice, warfare, and the rites of burial—all enhanced by Montet's appreciation for the ancient Egyptian way of life.
Author: Pierre Montet
Publisher: University of Pennsylvania Press
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.
Author: James Beard
Publisher: Open Road Media
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.
Author: Eileen Power
Publisher: Courier Corporation
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.
Author: Arthur Kenney-herbert
Publisher: Applewood Books
Includes recipes for fish, alligator, rabbit, venison, muskrat, elk, and bear, and includes tips for field-dressing game
Author: A. D. Livingston
Publisher: Stackpole Books
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.
Religion and Literature in Post-colonial Cultures
Author: Jamie S. Scott
Category: Literary Criticism
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.
Author: Joachim Lennert
Publisher: Hueber Verlag
Category: Cooking, German
"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
The Weird and Wonderful Foods That People Eat
Author: Jerry Hopkins
Publisher: Tuttle Publishing
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.
Author: Diana Wells
Publisher: Algonquin Books
America's most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game. An essential for home cooks of all levels, this classic guide contains tips, preparation, and cooking techniques for a delicious variety of poultry and game, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple, and timeless; sure to resonate with a whole new generation of cooks.
Author: James Beard,Karl Stuecklen
Publisher: Running PressBook Pub
A Victorian celebrity chef's vivid 1857 account of feeding soldiers serving in the Crimean War using his portable field kitchen.
Being Historical Reminiscences of the Late War
Author: Alexis Soyer
Publisher: Cambridge University Press