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Author: Chris Cosentino
Publisher: Clarkson Potter
ISBN: 0770435130
Category : Cooking
Languages : en
Pages : 306
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Book Description
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Author: Chris Cosentino
Publisher: Clarkson Potter
ISBN: 0770435130
Category : Cooking
Languages : en
Pages : 306
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Book Description
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Author: Nina Edwards
Publisher: Reaktion Books
ISBN: 1780230974
Category : Cooking
Languages : en
Pages : 144
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Book Description
Love it or hate it, offal excites extreme reactions in us all. Offal provides an intriguing history of the consumption of offal down the ages and across continents and examines our varied responses to the meatiest of meats. Offal is glands, essential organs, skin, muscle, guts and everything unmentionable in between.
Author: Anita Tull
Publisher: Oxford University Press, USA
ISBN: 9780198327660
Category : Cooking
Languages : en
Pages : 294
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Book Description
This popular text has been completely revised and updated in full colour to provide comprehensive coverage of the new GCSE syllabuses in Home Economics. Revision questions are included throughout the book, with structured questions and tasks.
Author: Anissa Helou
Publisher: Absolute Press
ISBN: 9781906650551
Category : Cooking
Languages : en
Pages : 0
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Book Description
Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.
Author: Anissa Helou
Publisher: Absolute Press
ISBN: 9781904573210
Category : Cooking (Variety meats)
Languages : en
Pages : 0
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Book Description
A classic workThe Fifth Quarter is the only book dedicated exclusively to the subject of offalA book dedicated to offal - currently enjoying a resurgence in popularity and fashion - in all its many and surprising formsNeatly categorised, stylishly designed and of interest to any offal eater - from the tame and curious to the daring and decadentFrom foie gras and co' s roe to shee' s head and testicles, this book draws on recipes and traditions from all over the world.
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:
Publisher: Nelson Thornes
ISBN: 9780748725663
Category : Business & Economics
Languages : en
Pages : 454
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Book Description
This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved
Author: Orville D. Lascoe
Publisher: ASM International
ISBN: 9781615031856
Category : Technology & Engineering
Languages : en
Pages : 490
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Book Description
This book is a valuable reference for the materials engineer, the manufacturing engineer, or the technician who wants a practical description of fabrication processes. Sheet metal fabrication processes are receiving greater attention and are more widely applied by the metalworking industries because of the savings in cost and material. This book compiles the proven theories and operations tested in industrial applications. Focus is on the non-chip-producing machine tools that shape metals by shearing, pressing and forming. New materials and advances in tooling are discussed, as well as the need for applied science in optimizing the operations for sheet metal fabrication processes. Examples of each of these forming processes are given, and the text also describes the mechanics of each process so that a logical decision can be made concerning the best operation for a specific result. The volume is divided into five sections each consisting of a series of chapters. The major sections cover fabricating presses, stamping and forming operations, plastics for tooling, structural shapes, and non-traditional machining. A section on definitions and terminology is also included.The book is profusely illustrated and indexed, making it easy to find references to specific forming topics. Written by an expert with 40 years of hands-on practical engineering experience, this Handbook contains the essential information you need on forming methods, machinery and the response of materials.
Author: Susanne Reinerth
Publisher: BoD – Books on Demand
ISBN: 3735765521
Category : Crafts & Hobbies
Languages : en
Pages : 225
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Book Description
The "Natural Dog Food" method provides your dog with healthy, balanced meals based on the diet followed by wolves and wild dogs. The domestic dog still has the same food requirements as his wild ancestors: unlike external appearance, his digestive system has not changed over thousands of years of domestication. As a result, meat is still the most important ingredient in a dog’s meal. This is enhanced by pureed vegetables, fruit, herbs, and other supplementary foods. The "Natural Dog Food" method is easy to implement and enables you to establish a healthy and beneficial diet for your dog with individual meal plans. Even in cases of illness, your dog will be well looked after with "Natural Dog Food", as health problems can be counteracted quickly and simply. "Natural Dog Food" gives interested dog owners the opportunity to provide their dogs with healthy, natural, and species-appropriate food. This reference book supplies the know-how required to prepare a healthy meal for your pet. All topics linked to the Natural Dog Food diet are comprehensively covered, from arthrosis to time management.
Author: United States. Bureau of Animal Industry
Publisher:
ISBN:
Category : Animal industry
Languages : en
Pages : 704
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Book Description
