Author: Pat LaFrieda
Publisher: HarperCollins
ISBN: 0062966715
Category : Biography & Autobiography
Languages : en
Pages : 200
Book Description
An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus Reviews It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution.
Glorious Beef
Author: Pat LaFrieda
Publisher: HarperCollins
ISBN: 0062966715
Category : Biography & Autobiography
Languages : en
Pages : 200
Book Description
An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus Reviews It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution.
Publisher: HarperCollins
ISBN: 0062966715
Category : Biography & Autobiography
Languages : en
Pages : 200
Book Description
An insightful and engaging insider’s look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of red meat from one of the nation’s major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus Reviews It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the beef with eating meat? There are two sides to every story; however, in the beef industry’s case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry’s story of survival and constant evolution.
MEAT
Author: Pat LaFrieda
Publisher: Simon and Schuster
ISBN: 1476726019
Category : Cooking
Languages : en
Pages : 256
Book Description
Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.
Publisher: Simon and Schuster
ISBN: 1476726019
Category : Cooking
Languages : en
Pages : 256
Book Description
Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.
The Glorious Pasta of Italy
Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452106908
Category : Cooking
Languages : en
Pages : 280
Book Description
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
Publisher: Chronicle Books
ISBN: 1452106908
Category : Cooking
Languages : en
Pages : 280
Book Description
Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
Comfort Food Without Borders
Author: Sia Ayrom
Publisher: Sia Ayrom
ISBN:
Category : Cooking
Languages : en
Pages : 364
Book Description
In Comfort Food Without Borders, Volume Two: The Main Course, chef Sia Ayrom delves deeply into the centerpiece of everyone's dining experience. The second of three volumes, it includes chapters on vegetarian and vegan meals; fish and seafood; chicken and other fowl; pork;game meats; veal and lamb; and beef. Home cooks will learn how to make hearty vegetarian dishes such as butternut squash vindaloo with homemade poppadums and barbeque tofu steaks, plus eclectic seafood dishes like saffron marinated sturgeon brochettes. In the chapter on chicken and other fowl, chef Ayrom describes a revolutionary method of preparing pan seared chicken as well as a delectable recipe for magret of duck with a wild mushroom risotto. In the chapter on pork, chef Ayrom explains the intricacies of the ways fat, or lack of fat can impact the taste of pork dishes such as Bossam and crispy pork belly. Game recipes includes a scrumptious recipe for rabbit done in two ways as well as a delectable ostrich fajita recipe. The chapter called, Reinventing veal and lamb, delves deeply into the resurgence of humanely raised veal and the ways in which different food cultures flavor lamb and mutton. In the final chapter of the book, chef Ayrom delves deeply in the art of cooking beef. Using every cut of beef available, the chef shares his secrets on the best cooking methods and techniques to bring out the best flavors from this ubiquitous source of protein. With each easy-to-follow recipe, chef Ayrom shares context from his thirty years of experience in the restaurant industry and from his personal life. His final offering, which he tongue in cheekily calls "The Orgasm" redefines the meaning of comfort food, and in the process, leaves his readers completely breathless.
Publisher: Sia Ayrom
ISBN:
Category : Cooking
Languages : en
Pages : 364
Book Description
In Comfort Food Without Borders, Volume Two: The Main Course, chef Sia Ayrom delves deeply into the centerpiece of everyone's dining experience. The second of three volumes, it includes chapters on vegetarian and vegan meals; fish and seafood; chicken and other fowl; pork;game meats; veal and lamb; and beef. Home cooks will learn how to make hearty vegetarian dishes such as butternut squash vindaloo with homemade poppadums and barbeque tofu steaks, plus eclectic seafood dishes like saffron marinated sturgeon brochettes. In the chapter on chicken and other fowl, chef Ayrom describes a revolutionary method of preparing pan seared chicken as well as a delectable recipe for magret of duck with a wild mushroom risotto. In the chapter on pork, chef Ayrom explains the intricacies of the ways fat, or lack of fat can impact the taste of pork dishes such as Bossam and crispy pork belly. Game recipes includes a scrumptious recipe for rabbit done in two ways as well as a delectable ostrich fajita recipe. The chapter called, Reinventing veal and lamb, delves deeply into the resurgence of humanely raised veal and the ways in which different food cultures flavor lamb and mutton. In the final chapter of the book, chef Ayrom delves deeply in the art of cooking beef. Using every cut of beef available, the chef shares his secrets on the best cooking methods and techniques to bring out the best flavors from this ubiquitous source of protein. With each easy-to-follow recipe, chef Ayrom shares context from his thirty years of experience in the restaurant industry and from his personal life. His final offering, which he tongue in cheekily calls "The Orgasm" redefines the meaning of comfort food, and in the process, leaves his readers completely breathless.
Love to Cook
Author: Mary Berry
Publisher: Random House
ISBN: 1473532728
Category : Cooking
Languages : en
Pages : 378
Book Description
'I'm excited to share over 120 irresistible, no-fuss recipes that I hope will bring happiness into your kitchen. Each beautifully photographed dish celebrates the delicious ingredients and flavours I love, and which make cooking at home such a joy.' In this brand-new tie-in book to the BBC series, Love to Cook, Mary Berry will help you see your meals in an entirely new light. Every recipe is infused with her love of simple home cooking and fresh ingredients that feed the body and mind. Whether you're trying your hand at Mary's fragrant Kashmiri chicken curry or baking her mouth-watering Lemon limoncello pavlova, it's hard to beat the unique pleasure of making a dish from scratch and enjoying food with family and friends.
Publisher: Random House
ISBN: 1473532728
Category : Cooking
Languages : en
Pages : 378
Book Description
'I'm excited to share over 120 irresistible, no-fuss recipes that I hope will bring happiness into your kitchen. Each beautifully photographed dish celebrates the delicious ingredients and flavours I love, and which make cooking at home such a joy.' In this brand-new tie-in book to the BBC series, Love to Cook, Mary Berry will help you see your meals in an entirely new light. Every recipe is infused with her love of simple home cooking and fresh ingredients that feed the body and mind. Whether you're trying your hand at Mary's fragrant Kashmiri chicken curry or baking her mouth-watering Lemon limoncello pavlova, it's hard to beat the unique pleasure of making a dish from scratch and enjoying food with family and friends.
Glorious French Food
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544186559
Category : Cooking
Languages : en
Pages : 770
Book Description
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Publisher: Houghton Mifflin Harcourt
ISBN: 0544186559
Category : Cooking
Languages : en
Pages : 770
Book Description
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Our Iron Roads
Author: Frederick Smeeton Williams
Publisher:
ISBN:
Category : Railroads
Languages : en
Pages : 542
Book Description
Publisher:
ISBN:
Category : Railroads
Languages : en
Pages : 542
Book Description
Performing Patriotism
Author: Jason Shaffer
Publisher: University of Pennsylvania Press
ISBN: 9780812240245
Category : History
Languages : en
Pages : 254
Book Description
Selected by Choice magazine as an Outstanding Academic Title During the eighteenth century, North American colonists began to display an increasing appetite for professional and amateur theatrical performances and a familiarity with the British dramatic canon ranging from the tragedies of Shakespeare, Addison, and Rowe to the comedies of Farquhar, Steele, and Gay. This interest sparked demand for both the latest hits of the London stage and a body of plays centered on patriotic (and often partisan) British themes. As relations between the crown and the colonies soured, the texts of these plays evolved into a common frame of reference for political arguments over colonial policy. Making the transition to print, these arguments deployed dramatic texts and theatrical metaphors for political advantage. Eventually, with the production of American propaganda plays during the Revolution, colonists began to develop a patriotic drama of their own, albeit one that still stressed the "British" character of American patriotism. Performing Patriotism examines the role of theatrical performance and printed drama in the development of early American political culture. Building on the eighteenth-century commonplace that the theater could be a school for public virtue, Jason Shaffer illustrates the connections between the popularity of theatrical performances in eighteenth-century British North America and the British and American national identities that colonial and Revolutionary Americans espoused. The result is a wide-ranging survey of eighteenth-century American theater history and print culture.
Publisher: University of Pennsylvania Press
ISBN: 9780812240245
Category : History
Languages : en
Pages : 254
Book Description
Selected by Choice magazine as an Outstanding Academic Title During the eighteenth century, North American colonists began to display an increasing appetite for professional and amateur theatrical performances and a familiarity with the British dramatic canon ranging from the tragedies of Shakespeare, Addison, and Rowe to the comedies of Farquhar, Steele, and Gay. This interest sparked demand for both the latest hits of the London stage and a body of plays centered on patriotic (and often partisan) British themes. As relations between the crown and the colonies soured, the texts of these plays evolved into a common frame of reference for political arguments over colonial policy. Making the transition to print, these arguments deployed dramatic texts and theatrical metaphors for political advantage. Eventually, with the production of American propaganda plays during the Revolution, colonists began to develop a patriotic drama of their own, albeit one that still stressed the "British" character of American patriotism. Performing Patriotism examines the role of theatrical performance and printed drama in the development of early American political culture. Building on the eighteenth-century commonplace that the theater could be a school for public virtue, Jason Shaffer illustrates the connections between the popularity of theatrical performances in eighteenth-century British North America and the British and American national identities that colonial and Revolutionary Americans espoused. The result is a wide-ranging survey of eighteenth-century American theater history and print culture.
Our Iron Roads
Author: F.S. Williams
Publisher: Routledge
ISBN: 1136240136
Category : Business & Economics
Languages : en
Pages : 542
Book Description
First published in 1968. It was probably the Great Exhibition of 1851 which inspired the son of a Congregational minister to publish the first book on the rise and progress of the railway system designed for the non-specialist reader. The resources of British railways had never before been so heavily taxed as they were in the summer of 1851, many had come by railway and had seen and used engineering wonders of which they might be expected to seek to know more. The first edition of this book appeared in 1852 and it included 37 woodcuts showing interesting features of railway construction and working, and was described by The Economist as being historic and scientific.
Publisher: Routledge
ISBN: 1136240136
Category : Business & Economics
Languages : en
Pages : 542
Book Description
First published in 1968. It was probably the Great Exhibition of 1851 which inspired the son of a Congregational minister to publish the first book on the rise and progress of the railway system designed for the non-specialist reader. The resources of British railways had never before been so heavily taxed as they were in the summer of 1851, many had come by railway and had seen and used engineering wonders of which they might be expected to seek to know more. The first edition of this book appeared in 1852 and it included 37 woodcuts showing interesting features of railway construction and working, and was described by The Economist as being historic and scientific.
Soldier Life in the Army of Northern Virginia
Author: Carlton McCarthy
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 266
Book Description
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 266
Book Description