Meat: A Kitchen Education [EPUB]

Meat: A Kitchen Education [EPUB]
Meat: A Kitchen Education by James Peterson
2010 | EPUB | 62.53MB

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.

Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is 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.

Domesticity: A Gastronomic Interpretation of Love [EPUB]

Domesticity: A Gastronomic Interpretation of Love [EPUB]
Domesticity: A Gastronomic Interpretation of Love by Bob Shacochis
2013 | EPUB | 3.04MB

Bob Shacochis, author of the critically acclaimed novel The Woman Who Lost Her Soul, and National Book Award winning-author of such books as Swimming in the Volcano, Easy in the Islands, and The Next New World, hones his nonfiction skills in this tour de force romp through the worlds of eating and eroticism. Domesticity is an irreverent exploration of the sweet and sour evolution of the enduring romance between author and lover. In this relationship, Shacochis stays at home and cooks, all the while reflecting on the ups and downs of a romantic partnership, the connection between heart and stomach, and how the crazed lust of youth evolves into inevitably settling down and, well, simply making dinner.

Shacochis's delectable musings on monogamy, emotional and physical separations, dogs, career changes, the stress of the holidays, the aesthetics of food, moving, sex and seafood, friendships, writings and the angst over who is going to do the dishes are deftly folded into seventy-five recipes, half of them of the author's own creation. Guilelessly hilarious, and ever entertaining, Domesticity is Shacochis's celebration of a life spent in proximity to the boiling point. Guilelessly hilarious, and ever entertaining, Domesticity is a celebration of a life spent in proximity to the boiling point, a "prose stew" of audacious candor, a culinary valentine for lovers of literature.

Russ & Daughters [EPUB]

Russ & Daughters [EPUB]
Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman
2013 | EPUB + MOBI | 9.34/8.39MB

The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine).

When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled.

Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.

In Meat We Trust [EPUB]

In Meat We Trust [EPUB]
In Meat We Trust: An Unexpected History of Carnivore America by Maureen Ogle
2013 | EPUB | 3.12MB

The untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history.

The moment European settlers arrived in North America, they began transforming the land into a meat-eater’s paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year.

Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today’s “local” meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans’ carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.

Beyond Bacon [EPUB]

Beyond Bacon [EPUB]
Beyond Bacon: Paleo Recipes that Respect the Whole Hog by Matthew McCarry, Stacy Toth
2013 | EPUB | 9.77MB

Pastured pork is rich in Omega 3 fatty acids and conjugated linoleic acid (CLA), the "good fats" our doctors want us to eat - not to mention high in Vitamin D, a deficiency for most Americans. Beyond Bacon breaks the myths behind this often eschewed meat and shows you how create delectable dishes that are grain-, legume-, dairy-, and refined sugar-free. Beyond Bacon allows you to improve your health and the environment by focusing on sustainable swine.

Don't let the dried out pork of your youth scare you away! All the recipes in Beyond Bacon are elegant yet approachable, making it the ultimate cookbook for the foodie in you. You'll find:

  • Perfect Pork Chops, better than most restaurant steaks,
  • Pho Soup with chitterling "noodles" and other healing and delicious soups and stews to stretch your dollar,
  • the already-famous Savory Bacon Jam fantastic with green apples or our Homestyle Biscuits,
  • sweet treats made luxuriously rich with lard, such as Grain-Free Pie Crust, Salted Mocha Biscotti, Chocolate Fudge, and Maple Lard Scones,
  • instructions on how to properly BBQ and smoke your meats as well as recipes to make your own sauces,
  • instructions for curing your own bacon, pancetta and even home-made sausage better than store bought,
  • details on how to properly fry foods, like Corn Dogs with Potato Crisps and Sweet & Sour Pork, and
  • an extensive guide on how to make and cook with nutrient dense essentials: pork stock and CLA-rich lard.

The Good Cook by Simon Hopkinson [EPUB]

The Good Cook by Simon Hopkinson [EPUB]
The Good Cook by Simon Hopkinson
2013 | EPUB | 8.94MB

Published as the companion volume to the BBC Television show of the same name, The Good Cook is a collection of 100 of legendary chef Simon Hopkinson's favorite recipes, drawn from his childhood, his restaurant career, and his most memorable meals.

A good cook, for Simon, is someone who cares as much about eating as cooking. A good recipe becomes a great dish when the cook has thought about the ingredients and treated them well. These ingredients do not have to be expensive. Simon's genius lies in his belief that a cheap cut of meat, for example, cooked with care can often taste nicer than a choice one prepared by indifferent hand.

Structured around Simon's love of good ingredients and written with his trademark perfectionism and precision, this book is for anyone who loves to cook and wants to learn from one of the best.

Classico e Moderno [EPUB]

Classico e Moderno [EPUB]
Classico e Moderno: Essential Italian Cooking by Michael White, Thomas Keller, Andrew Friedman
2013 | EPUB | 37.86MB

Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.

Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. In the "Classico" portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragu and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The "Moderno" chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine--Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.

Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccala, White Bean Soup with Sauteed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon--Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.

Japanese Soul Cooking [EPUB]

Japanese Soul Cooking [EPUB]
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono, Harris Salat
2013 | EPUB | 30.42MB

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.

Move over, sushi.

It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

The Kimchee Cookbook [EPUB]

The Kimchee Cookbook [EPUB]
The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish by Kim Man-Jo, Lee Kyou-Tae, Lee O-Young
1999 | EPUB | 9.07MB

Korea's favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature. But kim chee means much more to a Korean.

Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolizes universal directions, actions, and seasonal changes. Rooted in the theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms.

The Kimchee Cookbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural, and scientific contexts. Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture.

European Cookies for Every Occasion [EPUB]

European Cookies for Every Occasion [EPUB]
European Cookies for Every Occasion by Krisztina Maksai
2013 | EPUB | 16.15MB

Having grown up in Austria and Hungary, Krisztina draws from the traditions of her past to offer a user-friendly approach to cookie crafting from the Old Country. Since she was a young girl, Krisztina has had a passion for baking cookies for her friends and family, making more and more every year. In European Cookies for Every Occasion Krisztina shares her passion with a wonderful collection of 42 delicious, authentic European cookie recipes.

From Chocolate Crescents and Lemon Bars to Jam Blossoms and Cherry Kisses, European Cookies for Every Occasion includes cookies for every skill level. Each recipe includes easy-to-follow, step-by-step instructions to make sure you succeed in making the perfect cookies for the holidays as a special treat for your guests or to give as a hostess gift.

Along with more than 200 full-color photographs, the book also includes tips on setting up your kitchen and techniques for working with marzipan, melting and molding chocolate, and handling dough so that your cookies will come out perfectly every time.

pages: 110 111 112 113 114 115 116 117 118 119 120
*100: 100