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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: 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 : 1768
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Book Description
Over 1 Million Copies Sold 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:
Publisher:
ISBN:
Category :
Languages : en
Pages : 174
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Book Description
Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region.
Author: Andrew Schloss
Publisher: WeldonOwn+ORM
ISBN: 1681882140
Category : Cooking
Languages : en
Pages : 624
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Book Description
From the New York Times-bestselling authors, a guide to grilling with failproof techniques and over sixty-five mouthwatering recipes. In this guide and cookbook, two grill experts break down the essential information you need to graduate grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. You’ll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over sixty-five recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, and desserts—plus an entire chapter on brines, rubs, and sauces. Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and 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:
Publisher:
ISBN:
Category :
Languages : en
Pages : 88
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Book Description
In its 114th year, Billboard remains the world's premier weekly music publication and a diverse digital, events, brand, content and data licensing platform. Billboard publishes the most trusted charts and offers unrivaled reporting about the latest music, video, gaming, media, digital and mobile entertainment issues and trends.
Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 1154
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Book Description
Author: David Joachim
Publisher: Simon and Schuster
ISBN: 168188108X
Category : Cooking
Languages : en
Pages : 122
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Book Description
"100+ recipes & essential lessons for cooking on fire"--Cover.
Author: Steve Toltz
Publisher: Simon and Schuster
ISBN: 1476797838
Category : Fiction
Languages : en
Pages : 368
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Book Description
This fearlessly funny, outrageously inventive dark comedy about two lifelong friends is “a delightful literary novel…extraordinarily imaginative” (Psychology Today) from Man Booker Prize finalist Steve Toltz—for fans of Dave Eggers, Martin Amis, and David Foster Wallace. Liam is a struggling writer and a failing cop. Aldo, his best friend and muse, is a haplessly criminal entrepreneur with an uncanny knack for disaster. As Aldo’s luck worsens, Liam is inspired to base his next book on his best friend’s exponential misfortunes and hopeless quest to win back his one great love: his ex-wife, Stella. What begins as an attempt to make sense of Aldo’s mishaps spirals into a profound story of faith and friendship. “Steve Toltz channels a poet’s delight in crafting the perfect phrase on every highly quotable page” (Publishers Weekly). With the same originality, brilliance, and buoyancy that catapulted his first novel, A Fraction of the Whole, onto prize lists around the world, Toltz has created a rousing, hysterically funny but unapologetically dark satire about love, faith, friendship, and the artist’s obligation to his muse. Quicksand is a subversive portrait of twenty-first-century society in all its hypocrisy and absurdity that “confounds and astonishes in equal measure, often on the same page…A tour de force” (Australian Book Review).
