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Author: Eleanor Boyle
Publisher: New Society Publishers
ISBN: 1550924990
Category : Social Science
Languages : en
Pages : 259
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Book Description
Each year the average North American ingests well over two hundred pounds of animal protein. Meanwhile the global appetite for meat has increased dramatically. But feeding our meat addiction comes at tremendous cost. Maintaining our current level of consumption is ecologically impossible in the longterm and undermines our personal health and community well-being. High Steaks documents the disastrous consequences of modern large-scale industrial meat production and excessive consumption, including: *The loss of vast tracts of arable land and fresh water to intensive livestock production *Increased pollution, loss of biodiversity, deforestation, and accelerating climate change *The environmental and health impacts of too much animal fat, and of antibiotics and other chemicals in our food. Timely and compelling, this powerful book offers a modest, commonsense approach to a serious problem, suggesting strategies for all of us to cut back on our consumption of animal products and ensure that the meat we do consume is produced in a sustainable, ecologically responsible manner. At the same time, High Steaks describes progressive food policy shifts that will discourage factory farming and encourage people to eat in ways that support ecosystems and personal health. Eleanor Boyle has been teaching and writing for twenty-five years, with a focus on food systems and their social, environmental, and health consequences. As well as working with organizations aiming for better food policy, she holds an MSc in food policy and is an instructor at the Centre for Sustainability at the University of British Columbia.
Author: Eleanor Boyle
Publisher: New Society Publishers
ISBN: 1550924990
Category : Social Science
Languages : en
Pages : 259
Get Book Here
Book Description
Each year the average North American ingests well over two hundred pounds of animal protein. Meanwhile the global appetite for meat has increased dramatically. But feeding our meat addiction comes at tremendous cost. Maintaining our current level of consumption is ecologically impossible in the longterm and undermines our personal health and community well-being. High Steaks documents the disastrous consequences of modern large-scale industrial meat production and excessive consumption, including: *The loss of vast tracts of arable land and fresh water to intensive livestock production *Increased pollution, loss of biodiversity, deforestation, and accelerating climate change *The environmental and health impacts of too much animal fat, and of antibiotics and other chemicals in our food. Timely and compelling, this powerful book offers a modest, commonsense approach to a serious problem, suggesting strategies for all of us to cut back on our consumption of animal products and ensure that the meat we do consume is produced in a sustainable, ecologically responsible manner. At the same time, High Steaks describes progressive food policy shifts that will discourage factory farming and encourage people to eat in ways that support ecosystems and personal health. Eleanor Boyle has been teaching and writing for twenty-five years, with a focus on food systems and their social, environmental, and health consequences. As well as working with organizations aiming for better food policy, she holds an MSc in food policy and is an instructor at the Centre for Sustainability at the University of British Columbia.
Author: Rob Loughran
Publisher: Salvo Press
ISBN: 1930486375
Category : Fiction
Languages : en
Pages : 260
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Book Description
Winner of the Mystery Novel Award. . . Davis O'Kane thought his fall from grace had reached its lowest point, with an impending divorce and a custody battle for his twin daughters, but then he finds a dead body in his restaurant, and his world sinks as deep as a Uranium pit in the high desert of Nightingale, Nevada. Nightingale is a place where high stakes gamblers and rednecks belly up to the bar with high-priced hookers and federal agents. High Steaks propels the reader into the realm of crooked horse racing, cheating the roulette wheel, and murder as hot as a Nevada summer, set against a backdrop of the town's first contested mayoral race in decades. Follow Davis as he unravels the murder and pulls himself up from the brink of despair.
Author: Christina Engela
Publisher: Lulu.com
ISBN: 1387007114
Category :
Languages : en
Pages : 384
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Book Description
Author: Keda Black
Publisher:
ISBN: 9781742708706
Category :
Languages : en
Pages : 256
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Book Description
Bring the steakhouse to your very own kitchen with Beef Club - direct from one of Paris's most popular new bistros - this is the book for those who love hearty meals full of flavour. Impress your guests with classic meatballs served with aubergine and tomato sauce or beef and Guinness stew. Take your burgers to the next level with homemade relishes and delicious topping suggestions, and master the art of the perfect steak, whichever way you like it, complimented with a mouth-watering b arnaise or peppercorn sauce. Alongside the traditional meat favourites are inspired seafood recipes and vegetable and side dishes such as pumpkin and mozzarella salad, steamed garlic spinach, and parsley mushrooms. The 'Brunch' chapter will make sure your Saturday morning starts the right way - indulge in honey and butter pancakes, pork sandwiches or eggs benedict. Not forgetting your sweet tooth, Beef Club offers delectable desserts such as profiteroles, strawberry tarts and chocolate sundae, and cocktails to die for - try the exciting Atomic Margarita Punch or Mai Tai Ballroom.With mouth-watering photography and a high-end design, Beef Club is a stylish and suave collection of mouth-watering meat dishes and a whole lot more.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 0399580964
Category : Cooking
Languages : en
Pages : 226
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Book Description
The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Author: Matt Moore
Publisher: Matt Moore
ISBN: 9780615318790
Category : Biography & Autobiography
Languages : en
Pages : 86
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Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Jessica Cattelino
Publisher: Duke University Press
ISBN: 0822391309
Category : Social Science
Languages : en
Pages : 312
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Book Description
In 1979, Florida Seminoles opened the first tribally operated high-stakes bingo hall in North America. At the time, their annual budget stood at less than $2 million. By 2006, net income from gaming had surpassed $600 million. This dramatic shift from poverty to relative economic security has created tangible benefits for tribal citizens, including employment, universal health insurance, and social services. Renewed political self-governance and economic strength have reversed decades of U.S. settler-state control. At the same time, gaming has brought new dilemmas to reservation communities and triggered outside accusations that Seminoles are sacrificing their culture by embracing capitalism. In High Stakes, Jessica R. Cattelino tells the story of Seminoles’ complex efforts to maintain politically and culturally distinct values in a time of new prosperity. Cattelino presents a vivid ethnographic account of the history and consequences of Seminole gaming. Drawing on research conducted with tribal permission, she describes casino operations, chronicles the everyday life and history of the Seminole Tribe, and shares the insights of individual Seminoles. At the same time, she unravels the complex connections among cultural difference, economic power, and political rights. Through analyses of Seminole housing, museum and language programs, legal disputes, and everyday activities, she shows how Seminoles use gaming revenue to enact their sovereignty. They do so in part, she argues, through relations of interdependency with others. High Stakes compels rethinking of the conditions of indigeneity, the power of money, and the meaning of sovereignty.
Author: Carla Lalli Music
Publisher: Clarkson Potter
ISBN: 0525573356
Category : Cooking
Languages : en
Pages : 274
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Book Description
JAMES BEARD AWARD WINNER • PUBLISHERS WEEKLY BESTSELLER • GOOP COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins “An ideal tool kit to transform a timid cook into an adventurous and confident improviser.”—Helen Rosner, The New Yorker “[Carla Lalli Music] is like everyone’s favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too.”—Julia Moskin, The New York Times “Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook.”—Nigella Lawson “A gorgeous new cookbook from Bon Appétit’s former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by.”—The Chalkboard “If you loved Salt, Fat, Acid, Heat, this is the next book for you.”—PureWow
Author: Peter Gianotti
Publisher: Rowman & Littlefield
ISBN: 1493010360
Category : Travel
Languages : en
Pages : 385
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Book Description
Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Food festivals and culinary events • Farmers markets and farm stands • Specialty food shops • Places to pick your own produce • One-of-a-kind restaurants and landmark eateries • Recipes using local ingredients and traditions • The best wineries and brewpubs
