Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking and drying. In ...
HOME SAUSAGE MAKING with over 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and ...
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who ...
In this feisty, terrifying, and ultimately heartwarming novel, two women--one in America, one in Japan--take on the beef industry, hoping to expose the dangers of hormone use in cattle farming. Winner of the Imus American Book Award, the Kiriyama Book Prize, and the Versailles World Cookbook Award.
A former cattle rancher-turned-vegetarian writes a no-nonsense account of the dangerous and potentially fatal practices of the cattle and dairy industries.
The definitive guide to understanding, choosing, and cooking meat, finally available in the US (and adapted for American kitchens). Written by utterly beguiling butcher-scribe Hugh Fearnley Whittingstall, this ranks among the most singular food books of the past decadepart manifesto on the importance of sustainably raised meat, part kitchen primer ...
Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.
"Slaughterhouse" is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years - particularly industry consolidation, increased line speeds, and deregulation - have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly ...
Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for ...
The authors of "Hot Links & Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing, seasoning and preparing beef, pork, lamb, and veal to suit contemporary tastes. Stories and tips accompany the more than 230 recipes. 16 color photos.
Part memoir, part expos, "Righteous Porkchop" offers a searing account of the factory farm industry--and the effects the techniques have on health and well-being--by an engaging crusader who finds love and purpose along the way.
In this scandalous autobiography, the 300-pound rock singer shares the most incredible stories of his turbulent life, including anecdotes about the time his alcoholic father attempted to murder him with a butcher knife, going to Beach Boys drummer Dennis Wilson's luxury home with serial killer Charles Manson, and his luck in landing an ...
For most of her life, Catherine Friend was a carnivore who preferred not to consider where the meat on her plate came from-beef didnt have a face, chicken didnt have a personality, and pork certainly shouldnt have feelings. But Friends attitude began to change after she and her partner bought a farm and began raising sheep for meat. Friends ...
In a city that knows its meat, the Lobel family of New York is the prime purveyor. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. This cookbook is all about the cut. Organized by type of meat (beef, veal, pork, lamb, poultry, game birds, variety meats, sauces ...
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice and mince effectively. Peter Hertzmann teaches the reader skills that encompass everything they need to do with a knife in the kitchen, whether they're a four-star chef or a beginner. This comprehensive ...
First published in the UK, "The Whole Beast: Nose to Tail Eating" has become a true "foodie" cult classic, now available in the U.S. for the first time.
More than 130 healthy beef recipes from the top authority in nutrition Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in ...
Traces the history of sausage, discusses sausage making equipment, ingredients and techniques, and offers more than three hundred international recipes.
Most important, demand for chevon (goat meat) far outweighs supply in North America. Imported chevon from Australia and New Zealand has more than doubled in the past decade and industry studies estimate that the market will continue to grow by 10 to 15 percent annually for the foreseeable future, making goat the fastest growing meat business in ...
From Salmon Jerky to Wyoming Jerked Elk to Thai Jerky and South African Ostrich Jerky, this cookbook offers scores of tongue-tempting recipes for all kinds of meats.
A tasty collection of 445 classic family recipes assembled from Taste of Home magazine, where America's home cooks share their recipes--many handed down from generation to generation. Experienced and new cooks alike will rely on the basic techniques offered for purchasing, refrigerating, and freezing ground beef. Easy-to-follow directions and over ...
Hubert Keller's Burger Bar restaurants in Las Vegas and St. Louis have been a huge success. Drawing on his experience as a four-star chef and using only the finest fresh ingredients, Keller has taken the American burger to new heights, offering intriguing, perfectly paired flavor combinations and beautiful presentations - and launching a vogue for ...
It's salty, smoky, and sweet. It's experiencing a culinary renaissance. It can make almost any dish better. It's bacon, and it's the best meat ever. And now, here's the book that celebrates that deliciously sinful strip of cured pork belly. In Bacon: A Love Story, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts ...
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