Meat PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Meat PDF full book. Access full book title Meat by James Peterson. Download full books in PDF and EPUB format.
Author: James Peterson
Publisher: Ten Speed Press
ISBN: 1607744538
Category : Cooking
Languages : en
Pages : 338
Get Book Here
Book Description
Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category
Author: James Peterson
Publisher: Ten Speed Press
ISBN: 1607744538
Category : Cooking
Languages : en
Pages : 338
Get Book Here
Book Description
Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
Author: Mary Johnson Lincoln
Publisher: Courier Corporation
ISBN: 9780486291963
Category : Cooking
Languages : en
Pages : 576
Get Book Here
Book Description
Clearly written, extremely thorough volume revolutionized cooking in the 19th century, with hundreds of recipes ranging from baked goods, soups, salads, cakes and sauces to pastries, pies, poultry, fish and meat. Ground-breaking, culinary encyclopedia elevated cooking and related activities to an art form that could be practiced by even the most inexperienced homemaker. "Glimpse the culinary delights of the past with this wonderful cookbook. . . . This book is a treat for anyone who enjoys cooking or Americana."—Victorian Decorating & Lifestyle.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
Get Book Here
Book Description
FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.
Author: Maria McCann
Publisher: HarperCollins UK
ISBN: 0007394446
Category : Fiction
Languages : en
Pages : 548
Get Book Here
Book Description
A sensational tale of obsession and murder from a wonderful writer. ‘An outstanding novel, fresh and unusual [with] all the dirt, stink, rasp and flavour of the time.’ Daily Telegraph
Author: Reginald Hill
Publisher: Harper Collins
ISBN: 0061451932
Category : Fiction
Languages : en
Pages : 533
Get Book Here
Book Description
"Sandytown's principal landowners have grandiose plans for the resort - none of which they can agree on. One of them has to go, and when one of them does, in spectacularly gruesome fashion, DCI Peter Pascoe is called in to investigate - with Dalziel and Charlotte providing unwelcome support. But Pascoe finds dark forces at work in a place where medicine and holistic remedies are no match for the oldest cure of all."--BOOK JACKET.
Author: Edward (of Norwich)
Publisher:
ISBN:
Category : Hunting
Languages : en
Pages : 388
Get Book Here
Book Description
Author: Colin Dickey
Publisher: Penguin
ISBN: 0525557571
Category : History
Languages : en
Pages : 320
Get Book Here
Book Description
"Absolutely perfect for the current moment." --Buzzfeed America's favorite cultural historian and author of Ghostland takes a tour of the country's most persistent "unexplained" phenomena In a world where rational, scientific explanations are more available than ever, belief in the unprovable and irrational--in fringe--is on the rise: from Atlantis to aliens, from Flat Earth to the Loch Ness monster, the list goes on. It seems the more our maps of the known world get filled in, the more we crave mysterious locations full of strange creatures. Enter Colin Dickey, Cultural Historian and Tour Guide of the Weird. With the same curiosity and insight that made Ghostland a hit with readers and critics, Colin looks at what all fringe beliefs have in common, explaining that today's Illuminati is yesterday's Flat Earth: the attempt to find meaning in a world stripped of wonder. Dickey visits the wacky sites of America's wildest fringe beliefs--from the famed Mount Shasta where the ancient race (or extra-terrestrials, or possibly both, depending on who you ask) called Lemurians are said to roam, to the museum containing the last remaining "evidence" of the great Kentucky Meat Shower--investigating how these theories come about, why they take hold, and why as Americans we keep inventing and re-inventing them decade after decade. The Unidentified is Colin Dickey at his best: curious, wry, brilliant in his analysis, yet eminently readable.
Author:
Publisher:
ISBN:
Category : Editions
Languages : en
Pages : 998
Get Book Here
Book Description
