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Author :
Publisher :
ISBN 13 : 9781876982348
Total Pages : 174 pages
Book Rating : 4.9/5 (823 download)
Download or read book Select, Prepare and Cook Meat & Poultry and Game written by and published by . This book was released on 2007 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Miranda Ballard
Publisher :
ISBN 13 : 9781849756525
Total Pages : 224 pages
Book Rating : 4.7/5 (565 download)
Download or read book Modern Meat Kitchen written by Miranda Ballard and published by . This book was released on 2015-10-08 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cook's Illustrated
Publisher : America's Test Kitchen
ISBN 13 : 1940352142
Total Pages : 2487 pages
Book Rating : 4.9/5 (43 download)
Download or read book The Cook's Illustrated Meat Book written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2014-10-01 with total page 2487 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Lucy Knox
Publisher : Lorenz Books
ISBN 13 : 9780754806028
Total Pages : 0 pages
Book Rating : 4.8/5 (6 download)
Download or read book The World Encyclopedia of Meat, Game, and Poultry written by Lucy Knox and published by Lorenz Books. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A COMPREHENSIVE PRACTICAL GUIDE TO PREPARING MEAT, GAME AND POULTRY. TECHNIQUES, HINTS AND TIPS AND FOR EVERY METHOD OF PREPARATION AND COOKING, FROM MINCING, STUFFING AND TRUSSING TO STIR-FRYING, ROASTING AND GRIDDLING, WITH ADVICE ON THE BEST WAY TO COOK EACH CUT. MORE THAN 100 INSPIRATIONAL RECIPES FROM EVERY CORNER OF THE GLOBE, EACH ILLUSTRATED BY BEAUTIFUL PHOTOGRAPHY. INCLUDES TRADITIONAL CLASSICS SUCH AS ROAST LEG OF LAMB, COQ AU VIN AND BEEF WELLINGTON AS WELL AS INTRIGUING DISHES SUCH AS SKEWERED WILD BOAR WITH GINGER DIPPING SAUCE AND KANGAROO WITH TAMARIND CHILLI SAUCE. EVERY RECIPE HAS FULL-COLOUR, ILLUSTRATED STEP-BY-STEP INSTRUCTIONS. RECIPES FOR EVERY OCCASION, FROM BREAKFASTS AND BRUNCHES TO MID-WEEK FAMILY MEALS, AND FROM RELAXED WEEKEND LUNCHES AND SUPPERS TO CELEBRATORY MEALS.
Author : W. Chan
Publisher : Royal Society of Chemistry
ISBN 13 : 9780851863801
Total Pages : 182 pages
Book Rating : 4.8/5 (638 download)
Download or read book Meat Poultry and Game written by W. Chan and published by Royal Society of Chemistry. This book was released on 1995 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book forms an essential, authoritative, up-to-date source of nutrient data and is an essential reference source for professionals and students of food science and nutrition.
Author : Aliza Green
Publisher : Quirk Books
ISBN 13 : 1594748462
Total Pages : 404 pages
Book Rating : 4.5/5 (947 download)
Download or read book Field Guide to Meat written by Aliza Green and published by Quirk Books. This book was released on 2015-04-28 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive field guide to identifying and selecting more than 200 different cuts and kinds of meat—from beef and poultry to game and cured meat—is an essential resource for home cooks and chefs. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.
Author : Arthur Le Caisne
Publisher : Black Dog & Leventhal
ISBN 13 : 0316480657
Total Pages : 543 pages
Book Rating : 4.3/5 (164 download)
Download or read book Secrets of the Butcher written by Arthur Le Caisne and published by Black Dog & Leventhal. This book was released on 2018-05-01 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game. In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.
Author : James Peterson
Publisher : Ten Speed Press
ISBN 13 : 1607744538
Total Pages : 338 pages
Book Rating : 4.6/5 (77 download)
Download or read book Meat written by James Peterson and published by Ten Speed Press. This book was released on 2012-05-30 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Dave Kelly
Publisher : Quarto Publishing Group USA
ISBN 13 : 1610588843
Total Pages : 226 pages
Book Rating : 4.6/5 (15 download)
Download or read book Great Meat written by Dave Kelly and published by Quarto Publishing Group USA. This book was released on 2013-10-01 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain's leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain.
Author : Edouard Panchard
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.:/5 (3 download)
Download or read book Meats, Poultry and Game written by Edouard Panchard and published by . This book was released on 1919 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Peter Sanagan
Publisher : Appetite by Random House
ISBN 13 : 0525610359
Total Pages : 712 pages
Book Rating : 4.5/5 (256 download)
Download or read book Cooking Meat written by Peter Sanagan and published by Appetite by Random House. This book was released on 2020-10-20 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.” --Dave McMillan and Frederic Morin, Joe Beef A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple pared-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.
Author : M. Edouard Panchard
Publisher : Forgotten Books
ISBN 13 : 9781330194591
Total Pages : 154 pages
Book Rating : 4.1/5 (945 download)
Download or read book Meats, Poultry and Game, How to Buy, Cook and Carve written by M. Edouard Panchard and published by Forgotten Books. This book was released on 2015-06-25 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Meats, Poultry and Game, How to Buy, Cook and Carve: With a Potpourri of Recipes It is generally conceded that really well roasted or broiled meats afford the most savory and wholesome viands possible. Yet, as we all know, a good roast or a perfect broil is a rarity - the broil a misdemeanor usually and the roast a reflection upon the perpetrator. And all because of lack of knowledge as to specific cooking times and details of treatment - those apparent "trifles which make perfection." Obviously, directions have been needed regarding this important - matter a world-wide need in fact, for even in some of the best Parisian restaurants the Ros Bif Anglais has been merely good material mistreated. The directions are here at last. Le voilà! A book authoritative; showing how to select meats, poultry and game and instructing exactly as to the proper roasting and broiling thereof, written by that renowned master of the culinary art, M. Edouard Panchard. What a boon this book will prove to the chef, to the hostess and to housekeepers everywhere! 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 : America's Test Kitchen
Publisher : America's Test Kitchen
ISBN 13 : 1948703327
Total Pages : 441 pages
Book Rating : 4.9/5 (487 download)
Download or read book Meat Illustrated written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2020-10-27 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
Author :
Publisher : Clarkson Potter Publishers
ISBN 13 : 9780609600634
Total Pages : 0 pages
Book Rating : 4.6/5 (6 download)
Download or read book The Cook's Illustrated Complete Book of Poultry written by and published by Clarkson Potter Publishers. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients.
Author : Nichola Fletcher
Publisher : Penguin
ISBN 13 : 0744057094
Total Pages : 1304 pages
Book Rating : 4.7/5 (44 download)
Download or read book The Meat Cookbook written by Nichola Fletcher and published by Penguin. This book was released on 2021-11-16 with total page 1304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A meat feast awaits! Become an expert on buying, preparing and cooking meat. From discovering why cuts matter to learning how to recognize top-quality meat, this is your one-stop, practical guide. It contains everything you’ve ever wanted to know about meat. Inside the pages of this meat recipe book, you’ll find: • A comprehensive course in preparing and cooking meat with over 250 recipes. • Recipes feature timing and temperature charts to help you create the perfect flavor, plus help you choose which herbs go with different dishes. • A unique “How to Butcher” section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. • Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test for “doneness” and how to experiment with flavor pairings. Whether you want to learn how to slow-cook for maximum flavor or create the perfect Sunday roast, this cookbook has all the answers for meat lovers eager to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, like needling, frenching, rolling and tying. Find out everything there is to know about well-raised meat — where to buy it and why it tastes better. Cook more than 250 of the world's best poultry, pork, beef, lamb and game dishes like Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala Beef and Barbecued Moroccan Lamb. With The Meat Cookbook, you’ll become a connoisseur in no time!
Author : S. Beaty-Pownall
Publisher :
ISBN 13 :
Total Pages : 260 pages
Book Rating : 4.A/5 ( download)
Download or read book Meats and Game written by S. Beaty-Pownall and published by . This book was released on 1902 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edouard Panchard
Publisher : Andesite Press
ISBN 13 : 9781298590800
Total Pages : 156 pages
Book Rating : 4.5/5 (98 download)
Download or read book Meats, Poultry and Game; How to Buy, Cook and Carve, with a Potpourri of Recipes written by Edouard Panchard and published by Andesite Press. This book was released on 2015-08-08 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
