The Gourmet's Companion PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Gourmet's Companion PDF full book. Access full book title The Gourmet's Companion by Ross Leckie. Download full books in PDF and EPUB format.
Author: Ross Leckie
Publisher:
ISBN: 9781874201175
Category : Beverages
Languages : en
Pages : 132
Get Book Here
Book Description
Author: Ross Leckie
Publisher:
ISBN: 9781874201175
Category : Beverages
Languages : en
Pages : 132
Get Book Here
Book Description
Author: Ruth Reichl
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618806928
Category : Cooking
Languages : en
Pages : 1068
Get Book Here
Book Description
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Author: Stefan Gates
Publisher: Houghton Mifflin Harcourt
ISBN: 9780156030977
Category : Cooking
Languages : en
Pages : 276
Get Book Here
Book Description
An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, "Gastronaut" is equal parts cookbook and quest book. This hilarious journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty.
Author: Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 822
Get Book Here
Book Description
Author: Jun'ichiro Tanizaki
Publisher: University of Michigan Press
ISBN: 0472053353
Category : Fiction
Languages : en
Pages : 187
Get Book Here
Book Description
Six short stories by Tanizaki Jun'ichiro (1886-1965), capturing the breadth of his literary oeuvre
Author: Kenneth James
Publisher: A&C Black
ISBN: 9781852855260
Category : History
Languages : en
Pages : 346
Get Book Here
Book Description
The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.
Author: Peter King
Publisher: Open Road Media
ISBN: 1453277234
Category : Fiction
Languages : en
Pages : 374
Get Book Here
Book Description
From sourcing rare ingredients to solving crimes, “this appealing detective serves up nuggets of culinary trivia and wry food humor” (People). They call him the gourmet detective; the only thing sharper than his mind is his palate. When chefs need a rare ingredient, an ancient wine, or simply a new idea to gain that extra Michelin-star boost, they come to the detective’s cozy London office and plead for his help. For top-notch cooking, he is always happy to lend his taste buds to the cause. Now Raymond Lefebvre, executive chef at one of London’s finest French restaurants, has asked for the detective’s help with a bit of kitchen espionage. Lefebvre’s crosstown rival is winning international accolades cooking a dish called Oiseau Royal, and Lefebvre wants the recipe. Getting it takes the detective deep into the Circle of Careme, where the most elite chefs in Britain gather to swap recipes, techniques, and gossip. But when the chefs of Careme start to die, the detective starts to salivate. There is no finer appetizer than murder.
Author: Cole Ward
Publisher: Chelsea Green Publishing
ISBN: 1603584684
Category : Business & Economics
Languages : en
Pages : 338
Get Book Here
Book Description
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
Author: Washington Irving
Publisher:
ISBN:
Category :
Languages : en
Pages : 928
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1428
Get Book Here
Book Description
