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.
How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Author: Aliza Green
Publisher: Quirk Books
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.
How to Identify, Select, and Use Virtually Every Seasoning at the Market
Author: Aliza Green
Publisher: Quirk Books
Each leatherette handbook with full-color illustrations provides advice on buying and storing a particular type of food and offers cooking techniques and tasty recipes, all designed to be eco-friendly, in a series of culinary references that focuses on sustainable food.
Author: Jennie Milsom
Publisher: Sterling Publishing Company, Inc.
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.
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Author: Aliza Green
Doctors recommend eating fish or shellfish two to three days a week to reap the plentiful health benefits. For many though, including vegetarians, this is a daunting suggestion--the variety and number of different kinds of fish and shellfish can be overwhelming.Continuing the successful Field Guide series, the Field Guide to Seafood includes more than 100 different kinds of fish and shellfish, from salmon, sardines and shark to clams, cockles and oysters. Award-winning writer Aliza Green explains everything you need to know about seafood: how it is sold, how to select it, how to cook it, what flavours work best with each fish. The handy size and full-colour photos aid in identification at the store.
How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Author: Aliza Green
Publisher: Quirk Books
"Features over 60 detailed breed profiles; covers physical characteristics, behavior & breeding; contains a handy glossary and resource section."-- Cover, p.1.
Author: Valerie Porter
Publisher: Voyageur Press (MN)
Alles was auf den Tisch kommt – vom Aal bis zur Zwiebel, von Grundnahrungsmitteln bis zu Delikatessen: Cole präsentiert die Warenkunde der Lebensmittel in 12 000 Begriffen (Englisch-Deutsch, Deutsch-Englisch). 2000 wissenschaftliche Namen von essbaren Pflanzen und Tieren sind neben der lateinischen Bezeichnung mit den entsprechenden deutschen und englischen Trivialnamen aufgeführt. Themenfelder (Cluster) erleichtern die Wortsuche. Als Arbeitsmittel und Übersetzungshilfe eignet sich dieses Wörterbuch für Studierende, für Lernende und Lehrende der Ernährungs- und Lebensmittelwissenschaften sowie für alle in den Bereichen Lebensmittelindustrie und -handel, Gastronomie und Küche Tätigen. Der neue Cole – in bewährter Qualität und Kompetenz!
Author: Theodor C.H. Cole
Stimmungsvolle Aufnahmen bei wenig Licht
Author: Michael Freeman
Publisher: Pearson Deutschland GmbH
Discover the secrets of a master taxidermist, David E. Brodhagen, and learn best practices for your next hunt. With a little pre-planning, you can be assured that you will be able to feed your family, and place a quality trophy on the wall. Dave has compiled a wealth of tips which come from his years of experience, and passion for hunting and taxidermy. Included are photos and diagrams that illustrate the concepts. A detailed reference you’ll want to have at your fingertips, by a true expert in the field.
A Practical Field Guide for Trophy Hide and Meat Care
Author: David Brodhagen
Das Standardwerk über vernünftige Ernährung Der Mensch gehört von der Konsititution seiner Verdauungsorgane her zu den Omnivoren, den Allesfressern. Das war in der Evolution sicherlich nützlich. Doch das heutige Überangebot von Nahrungsmitteln in Supermärkten und Schnellrestaurants bringt nicht nur ihn selbst körperlich an den Rand des Abgrunds, sondern ruiniert auch noch seinen Lebensraum und sein soziales Umfeld. Mit Biss und investigativer Recherche sieht sich Pollan um, wie unsere Nahrungsmittel hergestellt und verarbeitet werden, vom Maisfeld über Cheeseburger mit Pommes bis zum Öko-Menü. Er öffnet uns die Augen für unser gestörtes Essverhalten und für den Weg zurück zu Einfachheit und Genuss.
Wie sich die Industrie der Lebensmittel bemächtigte und warum Essen so kompliziert wurde
Author: Michael Pollan
Publisher: Goldmann Verlag
What to eat, where to find it, and how to cook it! Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild. Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack. The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.
Author: Dave Canterbury
Publisher: Simon and Schuster
Category: Sports & Recreation
Author: Fergus Henderson,Justin Piers Gellatly
If you met a werewolf in a forest at night, would you be able to tell what he really was? Could you resist the dark charms of a vampire or the lure of a fallen angel? Seductive, thrilling and often highly dangerous, you may recognise these inhuman beings in books and movies - but if you came across one in real life, would you know how to escape their clutches? We have already been sucked in by vampires and eaten up by zombies and this year, angels, werewolves and demons of all kinds are poised to cast their spells over us. No self-respecting lover of the otherworldly can afford to be without this indispensable guide, which will help you navigate the shadowy realms of these subversive spirits, and tell apart the mysterious from the mischievous, and the virtuous from the vengeful.
and Other Subversive Spirits
Author: Carol Mack,Dinah Mack
Publisher: Profile Books
Category: Body, Mind & Spirit
A guide to the dishes served during Chinese dim sum meals includes information on the dish's origins, variations, and accompanying sauces, profiling such foods as siu mai, char siu, roast duck, and black sesame rolls.
A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse
Author: Carolyn Phillips
Category: Cooking, Chinese
For more than 8,000 years humans have been preserving meat and fish through canning, curing, smoking, and freezing, use techniques that remove the moisture and make it possible to keep meat for much longer than its natural shelf life. However, improper preservation of meat leads to more than 40% of all reported cases of food borne illness according to the Center for Disease Control, meaning it is necessary for everyone to carefully, effectively practice safe storage practices and ensure the meat is well preserved. This book will show any potential meat preserver how to go about the process of storing meat for long term use in a variety of methods, while constantly keeping an eye to the possibility of food borne illness and the loss of freshness. You will learn everything you need to know to start the process of setting aside and preserving your meat, fish, and game. Starting with a series of charts and basic details about different kinds of meat and fish, from venison to beef to salmon, you will learn which animal products store best with which methods, which methods must be avoided, and which diseases are the greatest risk when you store meat. With this information in hand, you will start learning how the freezing, canning, curing, and smoking processes work. You will be given detailed outlines of each process starting with what equipment you will need. Experts in meat preservation have been interviewed and their insights have been included here to provide a detailed and full overview of everything you can expect in the process. From these interviews, you will start the process of understand what you need to effectively preserve meat products. You will learn what can lead to failure for all four methods, what the best possible storage locations are for each, and what materials should be avoided at all costs. Learn how smoking works and the timelines for every form of storage from the moment the animal is butchered to the moment it needs to be preserved. No matter what kind of animal you are preserving, this book will provide the details you need to effectively store the meat for later use. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Step-by-step Instructions to Freezing, Canning, and Smoking
Author: Kenneth V. Oster
Publisher: Atlantic Publishing Company
With this compact portable reference in hand, crafters can quickly and easily look up any of 100 different sheep breeds, the characteristics of their fleece, and the kinds of projects for which their fleece is best suited. Each breed profile includes a photograph of the animal and information about its origin and conservation status, as well as the weight, staple length, fiber diameter, and natural colors of its fleece. This is a great primer for beginners, and a handy guide for anyone who loves working with fleece.
100 Sheep Breeds & How to Use Their Fibers
Author: Carol Ekarius,Deborah Robson
Publisher: Storey Publishing
Category: Crafts & Hobbies
Wie fühlt es sich an, eine Kuh zu sein? Ziemlich ähnlich wie ein Mensch. Davon ist Rosamund Young, britische Ökobäuerin der ersten Stunde, überzeugt: Kühe haben Gefühle und gehen persönliche Beziehungen ein. Sie sprechen miteinander, geben ihre Weisheit weiter, kümmern sich um den Nachwuchs, spielen Verstecken, sind beleidigt, verärgert, traurig oder aufgekratzt. Young, die auf ihrer Farm Kite‘s Nest in den Cotswolds im Herzen Englands seit vielen Jahren biologische Landwirtschaft betreibt, hat zu ihren Kühen ein ganz besonderes Verhältnis. »Ich bin keine Schriftstellerin, ich bin Ghostwriter für meine Kühe«, sagt sie. Youngs ebenso warmherziges wie charmantes Plädoyer für einen Umgang mit den Tieren auf Augenhöhe verändert unseren Blick und lässt uns staunen. »Niemand, der dieses Buch gelesen hat, wird Kühe so sehen wie zuvor.« The Guardian
Mit einem Vorwort von Alan Bennett
Author: Rosamund Young
Publisher: btb Verlag
Category: Social Science
Provides advice on how to set up and stock a bird feeder, and fend off squirrels and predators, and offers information on identifying and feeding birds that visit feeders in eastern and central Canada and the United States.
Eastern and Central North America
Author: Roger Tory Peterson,Virginia Marie Peterson
Publisher: Houghton Mifflin Harcourt
The tasks of field dressing, skinning, and butchering deer can be daunting. In "Butchering Deer," John Weiss makes these necessary jobs easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing.as well as various methods for taking a deer out of the woods with minimal stress. Specific chapters are devoted to butchering the front legs, the hind legs, and the loin and ribs. Chapters on freezing, defrosting, tenderizing, and preparing venison will have readers longing for the upcoming deer season. The easy-to-follow text is highlighted with step-by-step instructions, 140 photographs, illustrations, and recipes.
The Complete Manual Of Field Dressing, Skinning, Aging, And Butchering Deer At Home
Author: John Weiss
Publisher: Woods N' Water, Inc.