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Author: Jennie Milsom Publisher: Sterling Publishing Company, Inc. ISBN: 9781402770500 Category : Cooking Languages : en Pages : 264
Book Description
From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore’s delight. Gourmets will appreciate the book’s accurate and comprehensive information about when, where, and how to buy meat; how to tell if it’s fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes. A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.
Author: Jennie Milsom Publisher: Sterling Publishing Company, Inc. ISBN: 9781402770500 Category : Cooking Languages : en Pages : 264
Book Description
From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore’s delight. Gourmets will appreciate the book’s accurate and comprehensive information about when, where, and how to buy meat; how to tell if it’s fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes. A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.
Author: Maggie Sayer Publisher: Storey Publishing ISBN: 9781603422390 Category : Technology & Engineering Languages : en Pages : 344
Book Description
Goat meat production is the fastest growing segment of U.S. agriculture, and an estimated 70 percent of all meat consumed globally is from goats. Storey’s Guide to Raising Meat Goats is the essential reference on raising, caring for, and marketing meat goats. This updated edition gives caprine producers the vital information they need to start a meat-goat business or expand their current operation.
Author: Dave Lowry Publisher: ReadHowYouWant.com ISBN: 1458764141 Category : Antiques & Collectibles Languages : en Pages : 466
Book Description
Sushi restaurants have become more popular than ever, with new locations popping up every day in big cities and small towns all across the country. Though Westerners are quickly learning to appreciate the unique flavors and textures of sushi, few truly understand the intricacies of the preparations, terminology, and culture they find at sushi restaurants. Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant (including the types of fish and sushi available) and the more adventurous offerings and toppings. There are also sections on sushi accompaniments, such as pickled vegetables, wasabi, beverages, etc.; on sushi etiquette; and on what to look for in a good sushi restaurant. Advice and anecdotes abound, ensuring that those who read this book will feel confident (and maybe even a little smug) the next time they go out for sushi.
Author: Wendy Sweetser Publisher: Sterling Publishing Company, Inc. ISBN: 9781402770517 Category : Cooking Languages : en Pages : 260
Book Description
The sea is a treasure chest filed with the planet’s most delicious, nutritious, and healthful foods. For those eager to make the most of this bounty, this Connoisseur’s Guide not only provides essential advice on how to buy and store seafood, it offers easy-to-follow cooking techniques and delectable recipes, from simple soups, p�tes, and mousses to light lunches, easy family suppers, and sophisticated party fare. And these sumptuous dishes can be enjoyed guiltlessly, since the author has thoughtfully supplied a comprehensive guide to the world’s sustainable fish and seafood.
Author: Wilbur F. Eastman, Jr. Publisher: Storey Publishing, LLC ISBN: 1603427554 Category : Cooking Languages : en Pages : 241
Book Description
Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1948703335 Category : Cooking Languages : en Pages : 441
Book Description
2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
Author: Christopher B. O'Hara Publisher: ISBN: 9781585741717 Category : Barbecuing Languages : en Pages : 0
Book Description
From Carolina baby-backs to Chicago-style barbecue, this guide to ribs offers detailed recipes for over two dozen varieties of ribs, tips on cooking techniques, and the origins of regional variations of ribs. Color photos.
Author: James O. Fraioli Publisher: Simon and Schuster ISBN: 1510755470 Category : Cooking Languages : en Pages : 224
Book Description
The new go-to cookbook for wild game hunters in North America! Wild game also has the edge when it comes to flavor, and with that delectable flavor comes the benefits of essential fats like omega-6 and omega-3, which are critical components of a healthy diet. Enjoy seventy-five simple and delicious recipes for cooking the wild game through the recipes featured in this book, including: Hare Braised in Red Wine Peruvian Style Rabbit Sliders Black Bear Meatloaf Elk Medallions with Cranberry Sauce Antelope Summer Salad with Lemon Vinaigrette Reindeer Stroganoff Venison Stir Fry Roasted Wild Boar Leg with Mustard Caper Sauce Bacon-Wrapped Jalapeno Dove Poppers Smoked Grouse Kung Pao Pheasant Southern Fried Quail Pan-Seared Duck Breast with Port Wine Sauce Alligator Gumbo Cajun-Fried Bullfrog Legs Each dish is paired with a suggested wine to further enhance your dining experience among friends and family. There’s also helpful tips on proper field dressing equipment, refrigerator and freezer space, proper packaging and storing, defrosting and food safety, and tools and kitchen essentials. Within the pages of The Ultimate Guide to Cooking Wild Game, twenty-five popular game animals are highlighted and discussed. Amateur and experienced hunters alike will enjoy learning about each animal's origin, range, migration and travel patterns, life span, size and weight, typical habitat, desired foods, why the particular animal is targeted, where it can be hunted, along with hunting tips and why it makes for excellent table fare. Whether you hunt for food, for pleasure, or for environmental management, know that you are engaging in a normal, natural, and innate human instinct that has been with mankind and our predecessors for hundreds of thousands of years and one that will be with us for many more years to come. Enjoy the hunt, and the tastes and flavors of your successes with a little help from this new book!
Author: Mike Urban Publisher: The Countryman Press ISBN: 088150999X Category : Juvenile Nonfiction Languages : en Pages : 225
Book Description
A fun, road-trip-style guide to the 75 or so best shacks in New England, starting in Connecticut and heading north and east through Rhode Island, Massachusetts, New Hampshire, and Maine. Lobster Shacks is a fun, road-trip-style guide to the 75 or so best shacks in New England, starting in Connecticut and heading north and east through Rhode Island, Massachusetts, New Hampshire, and Maine. Each shack entry features a lively description which includes historical background, biographical portraits of the owners past and present, highlights from the menu, and driving directions. Scattered throughout the guide you will find feature recipes, lobster shack legends and lore, and information on local fishing fleets. Author Mike Urban is a veteran shack aficionado with years of experience searching for the best shacks. In short, whatever fits the clam shack zeitgeist and spirit will find its way into this unique guide.
Author: Jennie Milsom
Author: Jennie Milsom
Author: Maggie Sayer
Author: Dave Lowry
Author: Wendy Sweetser
Author: Wilbur F. Eastman, Jr.
Author: 
Author: America's Test Kitchen
Author: Christopher B. O'Hara
Author: James O. Fraioli
Author: Mike Urban