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Author: John Ash
Publisher: Running Press Adult
ISBN: 0762450657
Category : Cooking
Languages : en
Pages : 322
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Book Description
As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds -- chicken and turkey -- to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From "free range" to "pasture raised," from "air-chilled" to "water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the "best" birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.
Author: John Ash
Publisher: Running Press Adult
ISBN: 0762450657
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds -- chicken and turkey -- to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From "free range" to "pasture raised," from "air-chilled" to "water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the "best" birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.
Author: Jim and Joel Ashton
Publisher:
ISBN: 9780241435816
Category :
Languages : en
Pages : 192
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Book Description
"It's up to every single one of us to do our bit for wildlife, however small our gardens, and The Butterfly Brothers know just how that can be achieved." Alan Titchmarsh Join the rewilding movement and share your outdoor space with nature. We all have the potential to make the world a little greener. Wild Your Garden, written by Jim and Joel Ashton (aka "The Butterfly Brothers"), shows you how to create a garden that can help boost local biodiversity. Transform a paved-over yard into a lush oasis, create refuges to welcome and support native species, or turn a high-maintenance lawn into a nectar-rich mini-meadow to attract bees and butterflies. You don't need specialist knowledge or acres of land. If you have any outdoor space, you can make a difference to local wildlife, and reduce your carbon footprint, too. "Wildlife gardening is one of the most important things you can do as an individual for increasing biodiversity and mitigating the effects of climate change. From digging a pond to planting a native hedge, the Butterfly Brothers can help you every step of the way." Kate Bradbury
Author: Rob Nixon
Publisher:
ISBN: 9780312270124
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Explores the societies that have pinned hopes for wealth on the feathers and meat of the ostrich, from South Africa's Karoo Desert to the modern American west, and discusses the passions and politics surrounding the bird.
Author: Hank Shaw
Publisher: H&h Books
ISBN: 9780996944816
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds."--Publisher
Author: John Ash
Publisher: Running Press Adult
ISBN: 0762458283
Category : Cooking
Languages : en
Pages : 329
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Book Description
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Author: Emelyn Rude
Publisher: Simon and Schuster
ISBN: 1681771985
Category : Cooking
Languages : en
Pages : 367
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Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author: Georgia Pellegrini
Publisher: Abrams
ISBN: 1613125682
Category : Cooking
Languages : en
Pages : 347
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Book Description
From chef, author, and host of Modern Pioneering, a cookbook featuring essays about food artisans committed to local, wild and non-processed cuisine. In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might wonder what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. Thirty-two fantastic recipes follow the profiles, and encourage readers to find their own local suppliers.
Author: Sy Montgomery
Publisher: Simon and Schuster
ISBN: 0731815408
Category : Nature
Languages : en
Pages : 413
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Book Description
Meet the ladies: a flock of smart, affectionate, highly individualistic chickens who visit their favorite neighbors, devise different ways to hide from foxes, and mob the author like she's a rock star. In these pages you'll also meet Maya and Zuni, two orphaned baby hummingbirds who hatched from eggs the size of navy beans, and who are little more than air bubbles fringed with feathers. Their lives hang precariously in the balance-but with human help, they may one day conquer the sky. Snowball is a cockatoo whose dance video went viral on YouTube and who's now teaching schoolchildren how to dance. You'll meet Harris's hawks named Fire and Smoke. And you'll come to know and love a host of other avian characters who will change your mind forever about who birds really are. Each of these birds shows a different and utterly surprising aspect of what makes a bird a bird-and these are the lessons of Birdology: that birds are far stranger, more wondrous, and at the same time more like us than we might have dared to imagine. In Birdology, beloved author of The Good Good Pig Sy Montgomery explores the essence of the otherworldly creatures we see every day. By way of her adventures with seven birds-wild, tame, exotic, and common-she weaves new scientific insights and narrative to reveal seven kernels of bird wisdom. The first lesson of Birdology is that, no matter how common they are, Birds Are Individuals, as each of Montgomery's distinctive Ladies clearly shows. In the leech-infested rain forest of Queensland, you'll come face to face with a cassowary-a 150-pound, man-tall, flightless bird with a helmet of bone on its head and a slashing razor-like toenail with which it (occasionally) eviscerates people-proof that Birds Are Dinosaurs. You'll learn from hawks that Birds Are Fierce; from pigeons, how Birds Find Their Way Home; from parrots, what it means that Birds Can Talk; and from 50,000 crows who moved into a small city's downtown, that Birds Are Everywhere. They are the winged aliens who surround us. Birdology explains just how very "other" birds are: Their hearts look like those of crocodiles. They are covered with modified scales, which are called feathers. Their bones are hollow. Their bodies are permeated with extensive air sacs. They have no hands. They give birth to eggs. Yet despite birds' and humans' disparate evolutionary paths, we share emotional and intellectual abilities that allow us to communicate and even form deep bonds. When we begin to comprehend who birds really are, we deepen our capacity to approach, understand, and love these otherworldly creatures. And this, ultimately, is the priceless lesson of Birdology: it communicates a heartfelt fascination and awe for birds and restores our connection to these complex, mysterious fellow creatures
Author: Allen Hemberger
Publisher:
ISBN: 9781733008815
Category :
Languages : en
Pages :
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Book Description
Author: John Ash
Publisher: Clarkson Potter Publishers
ISBN: 9780609609675
Category : Cookery, American
Languages : en
Pages : 0
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Book Description
Inviting readers to learn as they go, Ash's sensational recipes for fresh, satisfying California-style food will inspire new heights of culinary inventiveness.
