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Author : W. Chan
Publisher : Royal Society of Chemistry
Page : 182 pages
File Size : 54,8 Mb
Release : 1995
Category : Science
ISBN : 0851863809
This book forms an essential, authoritative, up-to-date source of nutrient data and is an essential reference source for professionals and students of food science and nutrition.
Author : Fran Warde,Tim Wilson
Publisher : Mitchell Beazley
Page : 379 pages
File Size : 51,8 Mb
Release : 2014-06-02
Category : Cooking
ISBN : 9781845339722
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
Author : John J. Mettler
Publisher : Storey Publishing, LLC
Page : 208 pages
File Size : 49,6 Mb
Release : 1986-08-31
Category : Technology & Engineering
ISBN : 9781603425889
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.
Author : Lucy Knox,Keith Richmond
Publisher : Lorenz Books
Page : 0 pages
File Size : 55,5 Mb
Release : 2016-03-07
Category : Cooking
ISBN : 0857238175
A detailed visual guide to meat and how to prepare it, with 100 classic recipes. ,
Author : Max O'Rell Cullen
Publisher : Unknown
Page : 232 pages
File Size : 43,9 Mb
Release : 1941
Category : Carving (Meat, etc.)
ISBN : UCAL:$B103088
Author : Antonio Carluccio,Dan Lepard,Priscilla Carluccio,Richard Whittington
Publisher : Unknown
Page : 64 pages
File Size : 40,8 Mb
Release : 1999
Category : Electronic
ISBN : 1902757149
Author : Cook's Illustrated
Publisher : America's Test Kitchen
Page : 504 pages
File Size : 40,8 Mb
Release : 2014-10-01
Category : Cooking
ISBN : 9781940352145
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 44,7 Mb
Release : 2006-10
Category : Cookery
ISBN : 0600615766
This is a comprehensive guide to preparing every type of meat, poultry, and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades, and more. It features classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco a la Milanaise to Glazed Spare Ribs and Chicken Jambalaya. Since its original publication in 1938, "Larousse Gastronomique" has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
Author : Burdette C. Breidenstein,Donald M. Kinsman,Anthony W. Kotula
Publisher : Springer Science & Business Media
Page : 585 pages
File Size : 43,7 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475759334
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author : Edouard Panchard
Publisher : Unknown
Page : 160 pages
File Size : 46,6 Mb
Release : 1919
Category : Carving (Meat, etc.)
ISBN : UCAL:$B31686
Author : Parragon, Incorporated,Sarah Banbery
Publisher : Unknown
Page : 256 pages
File Size : 48,9 Mb
Release : 2006
Category : Cooking (Game)
ISBN : 1405480378
Author : Ian McAndrew
Publisher : Springer Science & Business Media
Page : 232 pages
File Size : 44,5 Mb
Release : 2012-12-06
Category : Medical
ISBN : 9781461314790
Poultry, but more especially game, is a subject close to my heart. Why? Wellfor the last eight years or so I have been, and indeed still am, a keen shooting man. Shooting for sport, I know, is a subject many people find disagreeable, and the an- bloodsports league is a powerful lobby. Nevertheless, it is a pastime that is becoming more and more popular as years go by and one I hope to continue enjoyingfor many years to come. Without it not only would a part of our history and culture be lost, but our wildlife would become threatened, wildlife and habitat conservancy a thing of the past, and the countryside turned into even greater areas of wheat and rape deserts. No one would know the pleasures of the first woodcock or the first English partridge of the season. Imagine a cold winter's morning: a thin covering of snow, the grey skies heavy with more, ready to discharge their cargo without notice. Pick up the gun, call the dogs and set out across the fields. Silence prevails. In the distance, a handful of pigeons are heading this way. Crouching in the hedgerow I wait for them to come within range. Pigeon terrine, pigeon salad with a few toasted kernels, all the menu ideas running through my head, but to no avail, I've been spotted. Truffle and Bella (my dogs) are worrying a patch of brambles, not too keen on going in. Bella scrambles in, belly flat to the ground.
Author : Anonim
Publisher : Unknown
Page : 1500 pages
File Size : 54,8 Mb
Release : 2004
Category : Cookery
ISBN : 0600611620
Author : Edouard Panchard
Publisher : Unknown
Page : 156 pages
File Size : 44,7 Mb
Release : 2016-08-28
Category : History
ISBN : 137203255X
Author : Dave Kelly,John Hogan,Glenn Keefer
Publisher : Fair Winds Press (MA)
Page : 227 pages
File Size : 49,5 Mb
Release : 2013-10
Category : Cooking
ISBN : 9781592335817
Great Meat teaches you how to select the right meat, make the best use of the cut, and get the best flavor and texture.