Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages

Author:

Publisher: Bookmagic LLC

Published: 2012-03-21

Total Pages: 702

ISBN-13: 0983697361

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There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."


The Nasty Bits

The Nasty Bits

Author: Anthony Bourdain

Publisher: Bloomsbury Publishing USA

Published: 2008-12-10

Total Pages: 306

ISBN-13: 1596917210

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New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.


The Wholesome Cook

The Wholesome Cook

Author: Martyna Angell

Publisher: HarperCollins Australia

Published: 2018-03-01

Total Pages: 612

ISBN-13: 1489251235

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Real food to nourish you, no matter your age or stage in life. Have you noticed that as you moved from childhood through the teenage years and into adulthood your food tastes changed? How what used to work for you food–wise as a 30–something, no longer works for you as you near retirement? That you can't eat the same dishes as your friend and feel good? That your energy levels are lacking or your digestion is just not the same? Like the calendar year, the body has its seasons and no one understands this better than Martyna Angell, author of the bestselling book The Wholesome Cook and the popular and award–winning blog of the same name. In her new book The Wholesome Cook: Recipes for Life's Seasons, Martyna focuses on bio–individualism – the recognition that we are all a little different – and offers 180 endlessly flexible recipes that can be adapted to support your individual health and well–being, no matter your age or stage of life. All recipes emphasise seasonal wholefoods and the strong focus on fresh fruit and vegetables will inspire you to prepare them in new and exciting ways every meal time. All recipes are refined sugar–free and can easily be made gluten–free (perfect for coeliacs). Many cater to dairy–free, nut–free, egg–free, lactose–free, paleo, vegan and vegetarian diets. Every recipe is also tagged to show you the healthiest options for babies, children, teenagers, and men and women at various stages of life, so you know how to best nourish your body through the different seasons in life. These recipes offer delicious options that allow you to tune in to your body's needs quickly and effortlessly, making this book perfect for singles, families and people of older age, too. Twenty of Martyna's friends from the wellness world offer their favourite healthy recipes in this book as well. Recipes for Life's Seasons is not just a cookbook, it's a guide to a creative approach to food and offers you the healthy balanced nourishment and real enjoyment that sharing delicious food brings.


Odd Bits

Odd Bits

Author: Jennifer McLagan

Publisher: Ten Speed Press

Published: 2011-09-13

Total Pages: 258

ISBN-13: 1607740753

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The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.


Pudding

Pudding

Author: Jeri Quinzio

Publisher: Reaktion Books

Published: 2013-02-15

Total Pages: 152

ISBN-13: 1780230656

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Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed from their early savory, sausage-like mixtures into the sweet and sticky confections we are now familiar with, and he describes how advances in kitchen equipment have changed puddings over time. Tackling blood, bread, rice, batter, and vegetable puddings, Jeri Quinzio describes the diverse ways cooks around the world make their puddings and how versions from different countries vary—England’s rice pudding, for instance, is flavored with vanilla, nutmeg, or cinnamon, whereas in India it is made with nuts or raisins. In addition to investigating the history of puddings on the dining table, Quinzio also looks at the prominent place puddings have had in novels, poems, songs, and cartoons. He shows how authors and artists like Anthony Trollope, Robert Burns, and George Cruikshank have used puddings to illustrate their characters’ sorrows, joys, and even political leanings. Bursting with choice morsels about puddings past and present, this is a book for fans of blood pudding and plum pudding alike.


Death of an Assassin

Death of an Assassin

Author: Ann Marie Ackermann

Publisher: True Crime History

Published: 2017

Total Pages: 0

ISBN-13: 9781606353042

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From the depths of German and American archives comes a story one soldier never wanted told. The first volunteer killed defending Robert E. Lee's position in battle was really a German assassin. After fleeing to the United States to escape prosecution for murder, the assassin enlisted in a German company of the Pennsylvania Volunteers in the Mexican-American War and died defending Lee's battery at the Siege of Veracruz in 1847. Lee wrote a letter home, praising this unnamed fallen volunteer defender. Military records identify him, but none of the Americans knew about his past life of crime. Before fighting with the Americans, Lee's defender had assassinated Johann Heinrich Rieber, mayor of Bönnigheim, Germany, in 1835. Rieber's assassination became 19th-century Germany's coldest case ever solved by a non-law enforcement professional and the only 19th-century German murder ever solved in the United States. Thirty-seven years later, another suspect in the assassination who had also fled to America found evidence in Washington, D.C., that would clear his own name, and he forwarded it to Germany. The German prosecutor Ernst von Hochstetter corroborated the story and closed the case file in 1872, naming Lee's defender as Rieber's murderer. Relying primarily on German sources, Death of an Assassin tracks the never-before-told story of this German company of Pennsylvania volunteers. It follows both Lee's and the assassin's lives until their dramatic encounter in Veracruz and picks up again with the surprising case resolution decades later. This case also reveals that forensic ballistics--firearm identification through comparison of the striations on a projectile with the rifling in the barrel--is much older than previously thought. History credits Alexandre Laccasagne for inventing forensic ballistics in 1888. But more than 50 years earlier, Eduard Hammer, the magistrate who investigated the Rieber assassination in 1835, used the same technique to eliminate a forester's rifle as the murder weapon. A firearms technician with state police of Baden-Württemberg tested Hammer's technique in 2015 and confirmed its efficacy, cementing the argument that Hammer, not Laccasagne, should be considered the father of forensic ballistics. The roles the volunteer soldier/assassin and Robert E. Lee played at the Siege of Veracruz are part of American history, and the record-breaking, 19th-century cold case is part of German history. For the first time, Death of an Assassin brings the two stories together.


Pork and Sons

Pork and Sons

Author: Stéphane Reynaud

Publisher:

Published: 2007-04

Total Pages: 376

ISBN-13:

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"The ultimate and definitive pork cookbook, by the world?s leading pork connoisseur" -- publisher website (December 2007).


The Stornoway Black Pudding Bible

The Stornoway Black Pudding Bible

Author: Seumas MacInnes

Publisher:

Published: 2024-07-16

Total Pages: 0

ISBN-13: 9781780278988

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A tasty treat for Seumas MacInnes' fans and for anyone who has tasted the culinary delights of Glasgow's Cafe Gandolfi. You can now create these masterpieces in the comfort of your own home.


Cook, Eat, Repeat

Cook, Eat, Repeat

Author: Nigella Lawson

Publisher: HarperCollins

Published: 2021-04-20

Total Pages: 425

ISBN-13: 0063079550

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The New York Times–bestselling cookbook author “reveals her mastery not only of the stove but also of the essay” with these recipes and reflections (Booklist). “Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, ‘cook, eat, repeat’ is the story of my life.” —Nigella Lawson Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore in Cook, Eat, Repeat—while sharing more than 100 new recipes for all seasons. Readers will find a variety of vibrant flavors, from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. Along with these dishes, Nigella reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.