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Author: The Sizzling Plate Kaze
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Cooking with sausage and ham can be a delightful pastime for any home chef. Whether you're looking to explore classic comfort food recipes like Cajun Andouille sausage, or try something a little more exotic like currywurst, the Savoring the Art of Sausage & Ham cookbook can provide you with the perfect recipe to suit your tastes. With over one hundred recipes featuring both traditional and creative uses of meats, this cookbook is sure to become your go-to guide for creating savory gastronomic delights. This cookbook includes comprehensive information about different types of sausages and hams, as well as tasty recipes for appetizers, main dishes, and side dishes. Begin by learning the basics of sausage and ham preparation from the experts, including tips and tricks for combining flavors, cutting, stuffing, and cooking - so that you have the confidence and knowledge to execute delicious dishes. Learn about the histories and origins of these classic meats, as well as traditional flavors and styles from around the world. The recipes presented in the Savoring the Art of Sausage & Ham cookbook offer something for every palate. From classic dishes like boiled Italian sausage or braised pork shoulder to inventive dishes like spicy pork teriyaki burgers or Cajun jambalaya, this book features recipes to suit everybody's cravings. Choose from classic breakfast traditions like sausages and eggs, or upgrade your brunch menu with an Italian Biscuit Sausage Pie. Simple yet satisfying dinner options like Goulash or Traditional Shepherd's Pie are also available. In addition to savory meals, the Savoring the Art of Sausage & Ham cookbook also features truly unique desserts like Peach and Bacon Cobbler or Sausage and Apple Butter Pie. Finish off your meal with a sweet treat unlike any other. The book also includes vegetarian recipes without sausage or ham, allowing you to enjoy these dishes even if you are not a meat eater. Whether you're a novice in the kitchen or a seasoned chef, the Savoring the Art of Sausage & Ham cookbook offers you a comprehensive guide to cooking with classic meats. With more than one hundred recipes for both savory and sweet dishes, you're sure to discover something new and delicious every time you open this book. Explore the art of sausage and ham with the Savoring the Art of Sausage & Ham cookbook today - your mouth will thank you!
Author: The Sizzling Plate Kaze
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Cooking with sausage and ham can be a delightful pastime for any home chef. Whether you're looking to explore classic comfort food recipes like Cajun Andouille sausage, or try something a little more exotic like currywurst, the Savoring the Art of Sausage & Ham cookbook can provide you with the perfect recipe to suit your tastes. With over one hundred recipes featuring both traditional and creative uses of meats, this cookbook is sure to become your go-to guide for creating savory gastronomic delights. This cookbook includes comprehensive information about different types of sausages and hams, as well as tasty recipes for appetizers, main dishes, and side dishes. Begin by learning the basics of sausage and ham preparation from the experts, including tips and tricks for combining flavors, cutting, stuffing, and cooking - so that you have the confidence and knowledge to execute delicious dishes. Learn about the histories and origins of these classic meats, as well as traditional flavors and styles from around the world. The recipes presented in the Savoring the Art of Sausage & Ham cookbook offer something for every palate. From classic dishes like boiled Italian sausage or braised pork shoulder to inventive dishes like spicy pork teriyaki burgers or Cajun jambalaya, this book features recipes to suit everybody's cravings. Choose from classic breakfast traditions like sausages and eggs, or upgrade your brunch menu with an Italian Biscuit Sausage Pie. Simple yet satisfying dinner options like Goulash or Traditional Shepherd's Pie are also available. In addition to savory meals, the Savoring the Art of Sausage & Ham cookbook also features truly unique desserts like Peach and Bacon Cobbler or Sausage and Apple Butter Pie. Finish off your meal with a sweet treat unlike any other. The book also includes vegetarian recipes without sausage or ham, allowing you to enjoy these dishes even if you are not a meat eater. Whether you're a novice in the kitchen or a seasoned chef, the Savoring the Art of Sausage & Ham cookbook offers you a comprehensive guide to cooking with classic meats. With more than one hundred recipes for both savory and sweet dishes, you're sure to discover something new and delicious every time you open this book. Explore the art of sausage and ham with the Savoring the Art of Sausage & Ham cookbook today - your mouth will thank you!
Author:
Publisher: Oxford University Press
ISBN: 0190263644
Category : Travel
Languages : en
Pages : 760
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Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author: Jeffrey Roberts
Publisher: Chelsea Green Publishing
ISBN: 160358661X
Category : Cooking
Languages : en
Pages : 290
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Book Description
From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.
Author: Sara Smith Wells
Publisher:
ISBN: 9781606419311
Category : Mormon cooking
Languages : en
Pages : 0
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Book Description
Includes plastic insert with equivalent measurements and metric conversions.
Author: Taylor Boetticher
Publisher: Ten Speed Press
ISBN: 1607743434
Category : Cooking
Languages : en
Pages : 308
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Book Description
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
Author: Stephanie Stiavetti
Publisher: Little, Brown
ISBN: 0316255866
Category : Cooking
Languages : en
Pages : 226
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Book Description
A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations. Melt: The Art of Macaroni and Cheese is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses and a wide array of pastas, producing dishes that are both classic and chic. Home cooks of all levels will be encouraged to incorporate fresh, simple ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta; Drunken Goat, Fennel, Edamame, Mint, and Rotini; and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, Melt takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates. With gorgeous color photography throughout, Melt is a compendium of inventive recipes that will add a fresh twist to the family dinner or play a starring role at your next dinner party.
Author: Rhonda Morris
Publisher: Rhonda Morris
ISBN:
Category : Health & Fitness
Languages : en
Pages : 143
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Book Description
· Are you super busy and struggle to eat healthy meals? · Do you often pick fast food because it's quick and easy? · Are you confused about which foods are really good for you because of all the labels and ads? · And do cultural habits and what others eat affect your food choices? This book is here to help you get healthier and happier! We'll talk about these common problems and give you practical solutions. You'll learn the basics of healthy eating, like why fiber and water are important. We'll help you figure out if you're getting enough of the good stuff your body needs. Plus, we'll show you how to make balanced meals and control how much you eat. Key Learnings: · Opt for a diet rich in whole foods, primarily from plants, as it can bring significant health benefits. By making informed decisions about what you eat, you're paving the way for a healthier lifestyle. · Shift away from automatic eating habits by practicing mindful eating. This approach encourages you to be present and aware of your food choices, fostering a more positive relationship with eating and nourishment. · Confront emotional eating by recognizing its triggers and employing mindfulness techniques to address them effectively. By understanding the connection between emotions and eating habits, you can develop healthier coping mechanisms. · Develop essential skills in meal planning and preparation, which are crucial for success in your journey toward a healthier you. By mastering these skills, you'll be better equipped to maintain a balanced and nourishing diet, ultimately revitalizing your well-being. Key Benefits: · Understanding a Healthy Diet: Learn what foods are good for you and why they're important for staying healthy. · Mastering Nutrition Basics: Figure out what vitamins and minerals do in your body and why they're needed. · Fiber and Water Importance: Find out how fiber and water help keep you healthy and why you need them in your diet. · Assessing Nutrient Intake: Learn how to check if you're getting enough nutrients to stay healthy. · Building a Balanced Diet: Know why you need different types of foods and how to put them together for a healthy diet. · Portion Control: Discover ways to control how much you eat to stay healthy. · Plant-Based Diet Benefits: Understand how eating more plants can make you healthier and give you more energy. · Mindful Eating Habits: Learn how to pay more attention to what you eat and make better food choices. · Handling Emotional Eating: Find out how to deal with eating when you're not hungry and make sure you eat well. · Meal Planning Skills: Learn how to plan and prepare meals that are good for you. · Eating Healthy on a Busy Schedule: Figure out how to eat well even if you're busy all the time. · Knowing Real Nutritional Value: Understand what's really in the food you eat, not just what the labels say. · Cultural and Social Impact on Eating: See how the culture around you affects what you eat and how to make good choices for your health. Get ready for a healthier, happier you with these steps to mindful eating!
Author: Sharon Cadwallader
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 228
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Book Description
Culinary writer Sharon Cadwallader takes readers on a guided tour through each of Mexico's ten regions, highlighting its scenery, customs, and wonderful food. She teaches readers how to prepare the favorite foods and classic recipes of each region while also learning to appreciate its unique climate, geography, people, and traditions. More than 100 recipes. Illustrations.
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Category : Cooking
Languages : en
Pages : 258
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Book Description
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Author: Jeffrey Roberts
Publisher: Chelsea Green Publishing
ISBN: 1603586601
Category : Business & Economics
Languages : en
Pages : 290
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Book Description
From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt--and later the harvest--according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today's American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era's push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for "the other white meat" and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal--snout to tail--today's charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America's culinary treasures, both old and new.
