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Modern Meat Kitchen
Author: Miranda Ballard
Publisher:
Published: 2015-10-08
Total Pages: 224
ISBN-13: 9781849756525
DOWNLOAD EBOOK →The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
Author: Philip Hasheider
Publisher: Harvard Common Press
Published: 2019-10-29
Total Pages: 227
ISBN-13: 1558329870
DOWNLOAD EBOOK →Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Primal Cuts
Author: Marissa Guggiana
Publisher: Rizzoli Publications
Published: 2020-03-31
Total Pages: 0
ISBN-13: 0789338092
DOWNLOAD EBOOK →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
In The Charcuterie
Author: Taylor Boetticher
Publisher: Ten Speed Press
Published: 2013-09-17
Total Pages: 308
ISBN-13: 1607743442
DOWNLOAD EBOOK →A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
Butcher's Crossing
Author: John Williams
Publisher: New York Review of Books
Published: 2011-03-30
Total Pages: 297
ISBN-13: 1590174240
DOWNLOAD EBOOK →Now a major motion picture starring Nicolas Cage and directed by Gabe Polsky. In his National Book Award–winning novel Augustus, John Williams uncovered the secrets of ancient Rome. With Butcher’s Crossing, his fiercely intelligent, beautifully written western, Williams dismantles the myths of modern America. It is the 1870s, and Will Andrews, fired up by Emerson to seek “an original relation to nature,” drops out of Harvard and heads west. He washes up in Butcher’s Crossing, a small Kansas town on the outskirts of nowhere. Butcher’s Crossing is full of restless men looking for ways to make money and ways to waste it. Before long Andrews strikes up a friendship with one of them, a man who regales Andrews with tales of immense herds of buffalo, ready for the taking, hidden away in a beautiful valley deep in the Colorado Rockies. He convinces Andrews to join in an expedition to track the animals down. The journey out is grueling, but at the end is a place of paradisal richness. Once there, however, the three men abandon themselves to an orgy of slaughter, so caught up in killing buffalo that they lose all sense of time. Winter soon overtakes them: they are snowed in. Next spring, half-insane with cabin fever, cold, and hunger, they stagger back to Butcher’s Crossing to find a world as irremediably changed as they have been.
Animal History in the Modern City
Author: Clemens Wischermann
Publisher: Bloomsbury Publishing
Published: 2018-09-06
Total Pages: 322
ISBN-13: 1350054054
DOWNLOAD EBOOK →This book is open access and available on www.bloomsburycollections.com. It is funded by Knowledge Unlatched. Animals are increasingly recognized as fit and proper subjects for historians, yet their place in conventional historical narratives remains contested. This volume argues for a history of animals based on the centrality of liminality - the state of being on the threshold, not quite one thing yet not quite another. Since animals stand between nature and culture, wildness and domestication, the countryside and the city, and tradition and modernity, the concept of liminality has a special resonance for historical animal studies. Assembling an impressive cast of contributors, this volume employs liminality as a lens through which to study the social and cultural history of animals in the modern city. It includes a variety of case studies, such as the horse-human relationship in the towns of New Spain, hunting practices in 17th-century France, the birth of the zoo in Germany and the role of the stray dog in the Victorian city, demonstrating the interrelated nature of animal and human histories. Animal History in the Modern City is a vital resource for scholars and students interested in animal studies, urban history and historical geography.
Feasting on Flames
Author: Annette Yates
Publisher:
Published: 1998
Total Pages: 128
ISBN-13: 9781850769545
DOWNLOAD EBOOK →A feast of sizzling barbecue recipes for cooking outdoors. It discusses barbecue equipment, techniques, hazards, trouble-shooting and tricks of the trade. There are over 100 recipes, including those for marinades, sauces, salsas, fish, seafood, vegetarian dishes, poultry, meat, salads and desserts.
Butchers' Advocate
American Meat Trade and Retail Butchers Journal
