Field Guide to Meat

How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Author: Aliza Green

Publisher: Quirk Books

ISBN: 9781594740176

Category: Cooking

Page: 311

View: 822

Following up on Field Guide to Stains and Field Guide to Produce, this handy, pocket-size guide will appeal to professional chefs and home cooks alike. Photos and text provide details on every cut of meat available-including beef, pork, poultry, rabbit, boar, alligator and cured meats-as well as tips on basic preparation and serving suggestions.
Posted in Cooking

Field Guide to Meat

How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Author: Aliza Green,John Kelsey

Publisher: Quirk Books

ISBN: 9781931686792

Category: House & Home

Page: 312

View: 8935

Describes the history and function of a variety of tools and includes information on the proper use of each tool.
Posted in House & Home

The Everyday Meat Guide

A Neighborhood Butcher's Advice Book

Author: Ray Venezia

Publisher: Chronicle Books

ISBN: 1452147183

Category: Cooking

Page: 184

View: 1771

When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia's expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef. The Everyday Meat Guide includes easy-to-follow illustrations and instructions for the questions butchers are most often asked, plus a handy photo gallery for quick identification at the market. Also Includes Ray Venezia's popular turkey carving method, as seen in The New York Times, with step by step instructions including hand placement illustrations. This refreshingly simplified, confidence-instilling take on the most intimidating part of grocery shopping makes navigating the meat counter truly easy.
Posted in Cooking

Field Guide to Produce

How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

Author: Aliza Green

Publisher: Quirk Books

ISBN: 1931686807

Category: Cooking

Page: 312

View: 2363

Grocery store aisles and farmers' markets are more colourful than ever, heaping with familiar and strange produce. Field Guide to Produce is a small-sized, user-friendly reference to nearly every fruit and vegetable imaginable, from the Asian pear and chayote to kiwano and yuzu. Colour photographs allow readers to find items they have never seen before and come cross-referenced to sections on how to choose produce, detailed cooking instructions and flavour affinities.
Posted in Cooking

The Butcher's Guide to Well-raised Meat

How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

Author: Joshua Applestone,Jessica Applestone,Alexandra Zissu

Publisher: Clarkson Potter Publishers

ISBN: 0307716627

Category: Cooking

Page: 240

View: 7914

The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.
Posted in Cooking

Kitchen Pro Series: Guide to Purchasing

Author: Thomas Schneller,Brad Matthews,Culinary Institute of America

Publisher: Cengage Learning

ISBN: 1428319883

Category: Business & Economics

Page: 320

View: 9676

The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Posted in Business & Economics

The Butcher's Apprentice

The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

Author: Aliza Green

Publisher: N.A

ISBN: 1592537766

Category: Cooking

Page: 176

View: 638

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Posted in Cooking

Field Guide to Herbs & Spices

How to Identify, Select, and Use Virtually Every Seasoning at the Market

Author: Aliza Green

Publisher: Quirk Books

ISBN: 9781594740824

Category: Cooking

Page: 313

View: 8916

It's the little things like herbs and spices that make a meal taste so good-a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt. For the reader who doesn't know thyme from sage, Field Guide to Herbs & Spices comes to the rescue. This new title in the wildly successful Field Guide series comes in a handy, portable size with photos of over 200 seasonings cross-referenced to the detailed text. Knowing a spice's history, season, properties and pairings, readers will soon be flavouring dishes like a pro.
Posted in Cooking

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

Author: Philip Hasheider

Publisher: Voyageur Press

ISBN: 1610588029

Category: Cooking

Page: 224

View: 7631

Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.
Posted in Cooking

Pure Beef

An Essential Guide to Artisan Meat with Recipes for Every Cut

Author: Lynne Curry

Publisher: Running Press Adult

ISBN: 9780762440887

Category: Cooking

Page: 288

View: 5205

“Leaping in sales by thirty percent each year, artisan beef—including natural, organic, and especially grassfed—is captivating everyone’s attention. With all of these new choices on the market, Pure Beef answers home cooks’ most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout.”
Posted in Cooking

Smoking Meat

The Essential Guide to Real Barbecue

Author: Jeff Phillips

Publisher: Whitecap Books Limited

ISBN: 9781770500389

Category: Cooking

Page: 208

View: 1822

Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original.
Posted in Cooking

Field Guide to Cookies

How to Identify and Bake Virtually Every Cookie Imaginable

Author: Anita Chu

Publisher: Quirk Books

ISBN: 1594748152

Category: Cooking

Page: 368

View: 4917

At last, a field guide to baking and identifying virtually every cookie imaginable, from Snickerdoodles to Pfeffernusse! Field Guide to Cookies is the definitive guide to cookies from around the world, with more than 100 recipes and variations on such tried-and-true classics as gingersnaps, whoopie pies, and pinwheels as well as traditional international favorites like pizzelles, baklava, and alfajores. This delectable guide introduces readers to the best techniques for creating drop, bar, molded, rolled, and sandwich variations. Every cookie is photographed in glorious full color, with step-by-step instructions on how to prepare, bake, and store your creations. Entries include fascinating historical background, helpful baking notes, and serving suggestions for each delicious variety. Whether you’re a baking novice or veteran pastry chef, mouthwatering home-baked confections are just minutes away with Field Guide to Cookies!
Posted in Cooking

MEAT

Everything You Need to Know

Author: Pat LaFrieda,Carolynn Carreño

Publisher: Simon and Schuster

ISBN: 1476725993

Category: Cooking

Page: 256

View: 8899

A third-generation butcher and owner of New York's premier meatpacking business introduces home cooks to a full range of cuts and butchering skills while sharing 75 recipes for beef, pork, lamb, veal and poultry. 60,000 first printing.
Posted in Cooking

A Field Guide to Cows

Author: John Pukite

Publisher: Falcon PressPub Company

ISBN: N.A

Category: Cattle

Page: 141

View: 1429

Informative, amazing, and amusing, this indispensable guide provides facts on America's 52 breeds of cattle. Copyright © Libri GmbH. All rights reserved.
Posted in Cattle

The Gourmet Butcher's Guide to Meat

How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)

Author: Cole Ward

Publisher: Chelsea Green Publishing

ISBN: 1603584684

Category: Cooking

Page: 311

View: 4424

A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Posted in Cooking

The Complete Idiot's Guide to Learning Latin

Author: Natalie Harwood

Publisher: Penguin

ISBN: 9781592575343

Category: Foreign Language Study

Page: 378

View: 4242

Whether you're interested in learning the Latin language or just seeking a deeper understanding of English, The Complete Idiot's Guide to Learning Latin, Third Edition, provides comprehensive information for beginners. A fun alternative to the standard, dusty tomes usually associated with Latin, this book covers basic vocabulary, grammar, and instruction in an easy-to-read, amusing, and approachable format. Included in this revised edition are updated vocabulary lists relevant to today's world, expanded pronunciation guides, and Latin-to-English and English-to-Latin translations. Author Natalie Harwood also presents a workbook chock full of exercises, reading passages, and tools for greater comprehension of the language. Coupled with illustrations and an irreverent writing style, this book is designed to increase the reader's understanding of Latin while maintaining the enjoyment of a language that is more integrated into today's society than most of us realize.
Posted in Foreign Language Study

The River Cottage Meat Book

Author: Hugh Fearnley-Whittingstall,Simon de Courcy Wheeler

Publisher: Hodder & Stoughton

ISBN: 9780340826386

Category: Cooking

Page: 543

View: 8756

Hugh Fearnley-Whittingstall covers the practical basics of cooking with meat - everything you'll need to know about choosing the best raw materials and understanding the different cuts - before offering recipes for 150 classic dishes.
Posted in Cooking

Field Guide to Cocktails

How to Identify and Prepare Virtually Every Mixed Drink at the Bar

Author: Rob Chirico

Publisher: Quirk Books

ISBN: 9781594740633

Category: Cooking

Page: 313

View: 2873

Field Guide to Cocktails is the world's handiest guide to the world's favourite subject: drinks. In this sixth Field Guide book are recipes and the histories for over 300 libations, from classics like the Tom Collins and the Fuzzy Navel to contemporary favourites like the Caipirinha and the Anejo Highball.
Posted in Cooking

The Ultimate Guide to Home Butchering

How to Prepare Any Animal or Bird for the Table or Freezer

Author: Monte Burch

Publisher: Skyhorse Publishing, Inc.

ISBN: 1629142697

Category: Sports & Recreation

Page: 288

View: 8403

With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Posted in Sports & Recreation

Haccp in the Meat Industry

Author: M. Brown

Publisher: Elsevier

ISBN: 1855736446

Category: Technology & Engineering

Page: 344

View: 3900

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively. This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
Posted in Technology & Engineering