Author: Publisher:
ISBN:
Category : England
Languages : en
Pages : 1362
Book Description
The Athenaeum
Author: The Spectator
Author: Publisher:
ISBN:
Category : Art
Languages : en
Pages : 1106
Book Description
A weekly review of politics, literature, theology, and art.
The whole art of curing, pickling, and smoking meat and fish
Author: James Robinson (practical curer.)Publisher:
ISBN:
Category :
Languages : en
Pages : 176
Book Description
Meat Smoking and Smokehouse Design
Author: Stanley MarianskiPublisher: Bookmagic LLC
ISBN: 9780982426708
Category : Cooking
Languages : en
Pages : 316
Book Description
This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.
Athenaeum and Literary Chronicle
Author: The Whole Art of Curing, Pickling, and Smoking Meat and Fish
Author: James RobinsonPublisher: Franklin Classics
ISBN: 9780341939085
Category :
Languages : en
Pages : 172
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
On Food and Cooking
Author: Harold McGeePublisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Handbook of Food Preservation
Author: M. Shafiur RahmanPublisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088
Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Fermented Foods in Health and Disease Prevention
Author: Juana FríasPublisher: Academic Press
ISBN: 0128025492
Category : Technology & Engineering
Languages : en
Pages : 790
Book Description
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. - Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention - Identifies bioactive microorganisms and components in traditional fermented food - Includes focused key facts, helpful glossaries, and summary points for each chapter - Presents food processors and product developers with opportunities for the development of fermented food products - Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
The Keillor Reader
Author: Garrison KeillorPublisher: Penguin
ISBN: 1101517778
Category : Biography & Autobiography
Languages : en
Pages : 392
Book Description
Stories, essays, poems, and personal reminiscences from the sage of Lake Wobegon When, at thirteen, he caught on as a sportswriter for the Anoka Herald, Garrison Keillor set out to become a professional writer, and so he has done—a storyteller, sometime comedian, essayist, newspaper columnist, screenwriter, poet. Now a single volume brings together the full range of his work: monologues from A Prairie Home Companion, stories from The New Yorker and The Atlantic, excerpts from novels, newspaper columns. With an extensive introduction and headnotes, photographs, and memorabilia, The Keillor Reader also presents pieces never before published, including the essays “Cheerfulness” and “What We Have Learned So Far.” Keillor is the founder and host of A Prairie Home Companion, celebrating its fortieth anniversary in 2014. He is the author of nineteen books of fiction and humor, the editor of the Good Poems collections, and a member of the American Academy of Arts and Letters.