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Author: Ben O'Donoghue
Publisher: Hardie Grant
ISBN: 9781743791011
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Meat Book is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, easy food that's fresh, seasonal and tastes great. In his follow-up book to The BBQ Companion, Ben presents 150 brand-new international recipes for his favorite meat dishes from around the world. Chapters are broken down according to type of meat, from beef, pork, poultry and lamb to chapters on cold cuts and stocks, sauces and brines. Try the Osso Bucco with gremolata, the Cuban style cheeseburger, mascarpone and proscuitto stuffed spatchcock or red braised Japanese pork hock, or perhaps one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. Barbecue lovers are once again well looked after, but there's more here for people who like to experiment with other cooking methods. Perfect for a couple, a family and a crowd, The Meat Book will take you on a flavorful journey around the world, one hearty meal at a time.
Author: Ben O'Donoghue
Publisher: Hardie Grant
ISBN: 9781743791011
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The Meat Book is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, easy food that's fresh, seasonal and tastes great. In his follow-up book to The BBQ Companion, Ben presents 150 brand-new international recipes for his favorite meat dishes from around the world. Chapters are broken down according to type of meat, from beef, pork, poultry and lamb to chapters on cold cuts and stocks, sauces and brines. Try the Osso Bucco with gremolata, the Cuban style cheeseburger, mascarpone and proscuitto stuffed spatchcock or red braised Japanese pork hock, or perhaps one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. Barbecue lovers are once again well looked after, but there's more here for people who like to experiment with other cooking methods. Perfect for a couple, a family and a crowd, The Meat Book will take you on a flavorful journey around the world, one hearty meal at a time.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Category : Cooking
Languages : en
Pages : 2487
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Book Description
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: Agnes Rush Burr
Publisher: BEYOND BOOKS HUB
ISBN:
Category : Fiction
Languages : en
Pages : 229
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Book Description
The Work and the Man (Classic Reprint) by Agnes Rush Burr offers a thought-provoking examination of the relationship between labor and character. This thought-provoking book argues that the work a person does can shape their character, and conversely, the character can influence their work. Through insightful commentary and vivid illustrations, Burr creates a compelling discourse on the importance of work in personal development. The Work and the Man is a timeless book that will inspire and challenge you to reflect on your own work and its impact on your character. Delve into the intriguing relationship between work and character with The Work and the Man by Agnes Rush Burr. Discover the profound insights within this classic reprint today!
Author: James Peterson
Publisher: Ten Speed Press
ISBN: 1607744538
Category : Cooking
Languages : en
Pages : 338
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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: Joseph D'Lacey
Publisher: Oak Tree Press (Ireland)
ISBN: 9781783331956
Category : Fiction
Languages : en
Pages : 286
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Book Description
Abyrne is a decaying town, trapped by an advancing wilderness. Its people depend on meat for survival. Meat is sanctified and precious, eaten with devout solemnity by everyone. But a handful of people suspect Abyrne is evil, rotten to its religious heart.
Author: Ernest Edward Kellett
Publisher: CUP Archive
ISBN:
Category : Poetry
Languages : en
Pages : 532
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Book Description
Excerpt from A Book of Cambridge Verse Nevertheless, after all deductions have been made, how much true poetry is yet left! He must be hard to please who cannot find intense enjoyment in the Eclogues of Phineas Fletcher, in Cowley's epitaph on Harvey, in the Miltonic stanzas of Gray's Installation Ode, in a score of other pieces, grave, quaint, or classical in their allusive ness of phrasing. Especially grateful must we be to the number of poets, of exquisite feeling and easy mastery of form, who during the last fifty or sixty years have enriched the language with delicate and elegant verse, from which it has been only too difficult to choose because its quantity is so great and its merit so even. Of this we trust we have given a tolerably adequate selection but it would have been easy to multiply it fourfold. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Upton Sinclair
Publisher: Hassell Street Press
ISBN: 9781014259042
Category :
Languages : en
Pages : 200
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: A. G. Walpole Sayer
Publisher: CUP Archive
ISBN:
Category : History
Languages : en
Pages : 172
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Book Description
Excerpt from The Sufficiency and Defects of the English Communion Office HE object which led to the enterprise of this subject was essentially practical. Considerable outcry had been raised against the interpolation into the service by the Celebrant of parts of the Unreformed Office. The outcry interpreted this action as throwing doubt or discredit on the Office of our Church. And this interpretation is justified by the open avowals of many who are addicted to this practice. They allege defect or deficiency in our Office. Others, indeed, without such allegation or conscious admission, defend their interpolations as conducing to greater fulness or richness. The object of this work in part'is to attempt to disprove the charges of insufficiency and to show the redundancy of such interpolations. The nature of the interpolations in View has been already defined. There is no reference to any private1 intercessions or devo tions of the Celebrant, but to the direct interpolation of portions of other Offices. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: James Hope Moulton
Publisher: CUP Archive
ISBN:
Category : History
Languages : en
Pages : 192
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Book Description
Excerpt from Early Religious Poetry of Persia HE fascinating field of Avestan literature has been strangely neglected in our country. I have tried in a modest way to open it up for students of. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Molly Baz
Publisher: Clarkson Potter
ISBN: 0593138279
Category : Cooking
Languages : en
Pages : 306
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Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
