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Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. • 50 Profiles and Portraits of America’s Best Butchers • 100 Meat Recipes for the Home Cook • Practical Advice on Techniques and Tools • Hundreds of Diagrams, Illustrations, and Photos • Home Butchering How-To • Tons of Trade Secrets
Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen--Primal Cuts: Cooking with America's Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals--butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. Primal Cuts includes: 50 Profiles and Portraits of America's Best Butchers 100 Meat Recipes for the Home Cook Practical Advice on Techniques and Tools Hundreds of Diagrams, Illustrations, and Photos Home Butchering How-To Tons of Trade Secrets Revised edition includes: updated profiles at least 5 new butchers swapped in at least 10 new recipes revised sidebars and resource guide
A textbook at the forefront of a global movement toward sustainability Food Science, An Ecological Approach presents food science and food preparation in the context of current environmental world conditions. Throughout the text readers will examine the scientific basis of the dietetics profession and thoroughly explore food chemistry, preparation, safety, regulations, and cultural significance. The science of food is discussed within the broader context of the world's food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers. Each chapter sets out clear objectives and integrates helpful sidebars, illustrations and discussion questions to increase concept retention. Chapter summaries and special sections found throughout the text engage students and enhance the learning experience. Additional resources are available online which complement the text.
This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in volved in production of processed meat and poultry products. In addi tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en zymes. However, the definition excludes cutting, grinding, and pack aging of fresh meats in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacturing of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.
In an era when go local, organic food, and sustainability are one the tip of everyone's tongues, Harriet Fasenfest's A Householder's Guide to the Universe takes up the banner of progressive homemaking and urban farming as a way to confront the political, social, and environmental issues facing our world today. In A Householder’s Guide to the Universe, Harriet Fasenfest invites the reader into her home, garden, and kitchen. With brightness, joy, and humor, she shares advice and offers practical solutions organized according to season and presented in monthly installments—lessons she’s learned in how to shop, garden, preserve and cook food, and more, all of which pave the way for a life rooted in self-reliance, sustainability, and simplicity. It’s a book about making your house your home, finding certainty and comfort in an uncertain world, embracing the present and living where you are while preparing for a beautiful future.
Up to 1988, the December issue contained a cumulative list of decisions reported for the year, by act, docket numbers arranged in consecutive order, and cumulative subject-index, by act.