Bones

Recipes, History and Lore

Author: Jennifer McLagan

Publisher: Harper Collins

ISBN: 006203961X

Category: Cooking

Page: 272

View: 9634

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.
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Cooking on the Bone

Recipes, History and Lore

Author: Jennifer McLagan

Publisher: N.A

ISBN: 9781906502201

Category: Cooking (Meat)

Page: 272

View: 7365

We've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish? think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings.Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends.There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives.Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book, is sure to become a seminal work.
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We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States

Author: Jonathan Deutsch

Publisher: ABC-CLIO

ISBN: 1440841128

Category: Cooking

Page: 339

View: 5526

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and thus preserves the cultural integrity of endangered regional foods • Supports learning through engagingly written entries accessible to readers of all ages • Allows readers to think critically about foods and their origins • Highlights "fun facts" about the entries, including terminology and laws, in sidebars
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They Eat That? A Cultural Encyclopedia of Weird and Exotic Food from around the World

A Cultural Encyclopedia of Weird and Exotic Food from around the World

Author: Jonathan Deutsch,Natalya Murakhver

Publisher: ABC-CLIO

ISBN: 0313380597

Category: Social Science

Page: 234

View: 5238

This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. • Approximately 100 entries • A representative recipe for each entry • Photographs and drawings • Suggested readings for each entry • Alphabetical and geographical lists of entries • A selected bibliography
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The Oxford Companion to Food

Author: Alan Davidson

Publisher: OUP Oxford

ISBN: 019104072X

Category: Cooking

Page: 960

View: 1649

the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
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Natural History, Lore and Legend

Being Some Few Examples of Quaint and By-gone Beliefs Gathered in from Divers Authorities, Ancient and Mediaeval, of Varying Degrees of Reliability

Author: Frederick Edward Hulme

Publisher: N.A

ISBN: N.A

Category: Animals, Mythical

Page: 350

View: 6485

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The Celtic Magazine

A Monthly Periodical Devoted to the Literature, History, Antiquities, Folk-lore, Traditions, and the Social and Material Interests of the Celt at Home and Abroad

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Clans

Page: N.A

View: 5293

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Cooking in Cast Iron

Yesterday's Flavors for Today's Kitchen

Author: Mara Reid Rogers

Publisher: Penguin

ISBN: 9781557883674

Category: Cooking

Page: 238

View: 3214

An introduction to the benefits of cooking with cast iron cookware furnishes more than 150 recipes--including main and side dishes, breads, and desserts--that demonstrate the versatility of cast iron, featuring such delectable treats as Pan-Fried Catfish, Mexican Rise with Annatto and Avocado, Bananas Foster, and Red Pepper Gorgonzola Bread Pudding. Original.
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Notes and Queries

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Questions and answers

Page: N.A

View: 1911

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The Texas Cowboy Cookbook

A History in Recipes and Photos

Author: Robb Walsh

Publisher: Ten Speed Press

ISBN: 9780307491763

Category: Cooking

Page: 272

View: 4655

Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.
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Die kulinarischen Anwendungsmöglichkeiten einer Kanonenkugel

Roman

Author: Eli Brown

Publisher: Droemer eBook

ISBN: 3426423138

Category: Fiction

Page: 384

View: 1738

Der junge Koch Owen Wedgwood sieht sich vor eine unmögliche Wahl gestellt: Auf ein Piratenschiff entführt, kann er entweder jeden Sonntag ein Gourmet-Menü für die gefürchtete Kapitänin Mad Hannah Mabbot zaubern oder mit den Haien um die Wette schwimmen. Doch an Bord gibt es kaum geeignete Zutaten. Um an die heranzukommen, muss er sich wohl oder übel mit der eigenwilligen Crew auseinandersetzen – und die hält so einige Überraschungen für ihn bereit.
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The Book of Eibon

Author: C. A. Smith,R. M. Price,L. Carter

Publisher: Chaosium Inc.

ISBN: 156882193X

Category: Fiction

Page: 432

View: 5986

This book is part of an expanding collection of Cthulhu Mythos horror fiction and related topics that focus on single entities, concepts, or authors significant to readers and fans of H.P. Lovecraft.
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From a Southern Oven

The Savories, The Sweets

Author: Jean Anderson

Publisher: Houghton Mifflin Harcourt

ISBN: 0544186486

Category: Cooking

Page: 272

View: 3873

A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of cooling No one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it's baked and it's from the South, you'll find it here.From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration. Southern cuisine is more popular than ever and who better than award-winning Southern cookbook author Jean Anderson to introduce you to the real thing? More than 150 reach-across-the-menu recipes from every corner of the American South that cover the homespun and the haute, among them dozens of easy casseroles, crisps, and cobblers Jean Anderson, who's won six best cookbook awards, is also the author of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook ` If you love Southern food in all its honest, soulful glory, this delectable collection of oven-baked goodness is an absolute must.
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In Almas Augen

Author: Daniel Woodrell

Publisher: N.A

ISBN: 9783453437913

Category:

Page: 192

View: 696

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Fat

An Appreciation of a Misunderstood Ingredient, With Recipes

Author: Jennifer McLagan

Publisher: Random House Digital, Inc.

ISBN: 1580089356

Category: Cooking

Page: 232

View: 6669

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.
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The natural history of animals

the animal life of the world in its various aspects and relations

Author: James Richard Ainsworth Davis

Publisher: N.A

ISBN: N.A

Category: Animal behavior

Page: N.A

View: 806

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Mildred Pierce

Author: James M. Cain

Publisher: Arche Literatur Verlag

ISBN: 3037901063

Category: Fiction

Page: 416

View: 7321

Die Geschichte einer Frau, die ihren Weg macht – gegen alle Widerstände und die bittersten Intrigen der Menschen, die sie am meisten liebt. Kalifornien, während der großen Depression. Mildred Pierce, Hausfrau und Mutter, hat alles verloren; ihr Vermögen, weil ihr Mann Bert im Immobiliengeschäft gescheitert ist, und dann auch noch Bert selbst, der eine jüngere Geliebte hat. Mildred bleibt mit ihren Töchtern, der zarten Ray und der älteren Veda, einem selbstherrlichen, kaltherzigen Mädchen zurück. Mit unerschöpflicher Zähigkeit und außerordentlicher Willensstärke baut sie nach und nach ein Restaurant-Imperium auf. Als ihr Hang zu Männern ohne Rückgrat und ihre fast toxische Liebe zu ihrer niederträchtigen Tochter Veda sie zu ruinieren drohen, setzt Mildred alles auf eine Karte.
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