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Let There Be Meat
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Book Synopsis Let There Be Meat by : James Douglas
Download or read book Let There Be Meat written by James Douglas and published by Hachette UK. This book was released on 2015-06-18 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
Book Synopsis Let There Be Meat by : James Douglas
Download or read book Let There Be Meat written by James Douglas and published by Orion. This book was released on 2015-06-18 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
Book Synopsis Let's Eat Meat by : Tom Parker Bowles
Download or read book Let's Eat Meat written by Tom Parker Bowles and published by Pavilion. This book was released on 2014-10-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat meat, but eat less and eat better – that, if any, is this book’s philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes – you’ll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of beef, lamb, pork and chicken are eked out to give depth to a range of dishes. There are 120 recipes in total, ranging from meat feasts such as roast beef through to game stock and everything in between. Let's Eat Meat shows us how to enjoy meat, whether it is a prime cut or a scrap of meat used in a way that is thrifty but never mean. With an eye on welfare, it encourages us to spend money on eating less but better meat. But this is no revolution: here are recipes for dishes rooted in cultures where meat is a luxury, and so delicious you will return to cook them again and again.
Book Synopsis The Meat Hook Meat Book by : Tom Mylan
Download or read book The Meat Hook Meat Book written by Tom Mylan and published by Artisan Books. This book was released on 2014-05-20 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Download or read book Meat written by Simon Fairlie and published by Chelsea Green Publishing. This book was released on 2010-12-17 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat: A Benign Extravagance is a groundbreaking exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animals. Garnering huge praise in the UK, this is a book that answers the question: should we be farming animals, or not? Not a simple answer, but one that takes all views on meat eating into account. It lays out in detail the reasons why we must indeed decrease the amount of meat we eat, both for the planet and for ourselves, and yet explores how different forms of agriculture--including livestock--shape our landscape and culture. At the heart of this book, Simon Fairlie argues that society needs to re-orient itself back to the land, both physically and spiritually, and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming. It is a well-researched look at agricultural and environmental theory from a fabulous writer and a farmer, and is sure to take off where other books on vegetarianism and veganism have fallen short in their global scope.
Download or read book Korean BBQ written by Bill Kim and published by Ten Speed Press. This book was released on 2018-04-17 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
Download or read book The Meat Book written by Ben O'Donoghue and published by Hardie Grant. This book was released on 2016-05-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Meat Book is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, easy food that's fresh, seasonal and tastes great. In his follow-up book to The BBQ Companion, Ben presents 150 brand-new international recipes for his favorite meat dishes from around the world. Chapters are broken down according to type of meat, from beef, pork, poultry and lamb to chapters on cold cuts and stocks, sauces and brines. Try the Osso Bucco with gremolata, the Cuban style cheeseburger, mascarpone and proscuitto stuffed spatchcock or red braised Japanese pork hock, or perhaps one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. Barbecue lovers are once again well looked after, but there's more here for people who like to experiment with other cooking methods. Perfect for a couple, a family and a crowd, The Meat Book will take you on a flavorful journey around the world, one hearty meal at a time.
Download or read book Franklin Steak written by Aaron Franklin and published by Ten Speed Press. This book was released on 2019-04-09 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Franklin Barbecue by : Aaron Franklin
Download or read book Franklin Barbecue written by Aaron Franklin and published by Ten Speed Press. This book was released on 2015-04-07 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
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
Book Synopsis The Cook's Illustrated Meat Book by : Cook's Illustrated
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
Book Synopsis Ginger Pig Meat Book by : Fran Warde
Download or read book Ginger Pig Meat Book written by Fran Warde and published by Mitchell Beazley. This book was released on 2014-06-02 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
Download or read book Meat to the Side written by Liren Baker and published by Victory Belt Publishing. This book was released on 2021-11-30 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost anyone will tell you that you should “eat your veggies,” but if you grew up on canned green beans and frozen mixed vegetables, the idea of making plants the center of your meals may seem pretty unappealing. Meat to the Side is author Liren Baker’s beginner’s guide for people who want a delicious way to add more vegetables to their diets. Liren’s easy-to-follow recipes are accompanied by full-color photos and augmented with helpful information about where to find ingredients, how to make swaps in recipes, and how to get the most bang for your buck at the store. This book offers more than 80 plant-forward recipes with flavor combinations that appeal to a range of palates and dietary needs, so you’ll feel empowered to make the first step toward giving plants a more prominent place in your meals.
Book Synopsis God Does Not Eat Meat by : Arthur Poletti
Download or read book God Does Not Eat Meat written by Arthur Poletti and published by Arthur Poletti. This book was released on 2006 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thought provoking and controversial story cuts between a violent and bloody present world in which millions of animals are slaughtered daily, to a future America where all meat has been removed from the food chain. The unlikely hero goes against the status quo with unyielding determination to set an example of the power of kindness for the benefit of his family and friends. Imagine living during the period in history when meat is removed from the food chain in the United States and all slaughterhouses are closed. This story can seriously change your life. From time to time an ancient philosophy needs an intelligent reinterpretation in the context of the new times. Men of wisdom, prophets, and seers must guide the common man as to how he can apply the ancient laws effectively to his present pattern of life. Swami Chinmayananda
Download or read book Plant-Strong written by Rip Esselstyn and published by Grand Central Life & Style. This book was released on 2013-05-14 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the millions who are following a plant-based diet, as well as those meat-eaters who are considering it, My Beef With Meat is the definitive guide to convincing all that it's truly the best way to eat! New York Times Bestelling author of The Engine 2 Diet and nutrition lecturer Rip Esselstyn, is back and ready to arm readers with the knowledge they need to win any argument with those who doubt the health benefits of a plant-based diet--and convince curious carnivores to change their diets once and for all. Esselstyn reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer's? Then learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets, for instance: You don't need meat and dairy to have strong bones or get enough protein You get enough calcium and iron in plants The myth of the Mediterranean diet There is a serious problem with the Paleo diet If you eat plants, you lose weight and feel great My Beef With Meat proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.
Book Synopsis Meat Planet by : Benjamin Aldes Wurgaft
Download or read book Meat Planet written by Benjamin Aldes Wurgaft and published by Univ of California Press. This book was released on 2020-10-13 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
Download or read book Meathead written by Meathead Goldwyn and published by HarperCollins. This book was released on 2016-05-17 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
