Brains and Brawn... Trotters and Tripe
Brains and Brawn... Trotters and Tripe

Author: 1001 Cooks

Publisher: Lulu.com

Published: 2007-11

Total Pages: 214

ISBN-13: 143570164X

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Forgotten & Forbidden Foods From Old Cook Books!This extraordinary recipe book will make your eyes water, and, possibly, your mouth! Even if you're dubious about the eating scrapple or head-cheese, it makes a highly entertaining read. Learn how our not-so distant ancestors found a use for just about every part of the cow, sheep, and pig, plus a long list of more unusual species... Plenty of ideas for jaded dinner party hosts with demanding guests!This cookery compilation makes a great novelty gift for epicures and gourmets, a wonderful talking-point for the bookshelf, but also contains invaluable, comprehensive reference material for serious cooks who want to stretch their horizons... How to skin skunk or eel, make a squirrel pie, or bear hams... Here's how to make your own haggis, chitterlings, fagots, black pudding, prepare sweetbreads... plus Peculiar Puddings, Surprising Soups, Sickroom Feasts, Fowl Ideas, plus the proper way to serve molluscs, reptiles and amphibians...

They Eat That?
They Eat That?

Author: Jonathan Deutsch

Publisher: Bloomsbury Publishing USA

Published: 2012-01-16

Total Pages: 479

ISBN-13:

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This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. The title They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.

Shifting Baselines in the Chesapeake Bay
Shifting Baselines in the Chesapeake Bay

Author: Victor S. Kennedy

Publisher: Johns Hopkins University Press

Published: 2018-11-01

Total Pages: 167

ISBN-13: 1421426544

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Such knowledge can help illustrate the Bay’s potential fertility and stimulate efforts to restore this pivotal maritime system’s ecological health and productivity.

Britain's Wartime Evacuees
Britain's Wartime Evacuees

Author: Gillian Mawson

Publisher: Casemate Publishers

Published: 2016-11-30

Total Pages: 339

ISBN-13: 184832443X

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With the declaration of war in September 1939, the Government Evacuation Scheme was implemented, in which almost one and a half million civilians, mostly children, were evacuated from the British cities thought most likely to be the targets of aerial bombing. The fear of invasion the following year resulted in another mass evacuation from the coastal towns.Hundreds of thousands of school children, and mothers with babies and infants, were removed from their homes and families, and sent to live with strangers in distant rural areas and to entirely unfamiliar environments. Some children were also sent to countries of the Commonwealth, such as Canada and Australia. The evacuations had an enormous impact upon millions of individuals, both those that were evacuated and those that had to accommodate and care for the displaced multitude.Over the course of eight years research Gillian Mawson has interviewed hundreds of evacuees from England, Northern Ireland, Scotland and Wales. Families have also allowed her access to the testimony of those who have passed away. Coupled with the extensive newspaper coverage of the day and official documents Britains Wartime Evacuees provides not just a comprehensive study of the evacuations, but also relates some of the most moving and emotive stories of the Second World War.

Offal Good
Offal Good

Author: Chris Cosentino

Publisher: Clarkson Potter

Published: 2017-08-29

Total Pages: 304

ISBN-13: 0770435130

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The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

Lighthouse Stories
Lighthouse Stories

Author: Tony Beddard

Publisher: Austin Macauley Publishers

Published: 2022-11-30

Total Pages: 118

ISBN-13: 1784551163

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Lighthouses remain a fascination to most people. The light beam still flashes a warning to all shipping and acts as a guide to safe harbour in rough weather, but unfortunately the lighthouse keepers are now a thing of the past. Modern technology has meant that satellite navigation where signals can be bounced off satellites to turn engines on and off and fog signals can be operated from ashore without the trusty keepers. The lights still twinkle and backup systems ensure ships still have guidance to safety. No keepers, alas: they have all been made redundant. The way of life of the lighthouse keeper is now well past. The reader of my stories should gain an insight into what being a keeper was all about. The working details provide a fair look at what makes a lighthouse function. The short stories cover a wide variety of different locations including the Channel Islands. Characters within the service are as varied as the lighthouse but there is always a story to tell given the nature of the work and the importance of safety at sea for shipping. As always, it’s the sea that is the master in everything that happens but humour keeps rearing its head to remind us of the simple things in life; it constantly raises a smile. Although lighthouses are now unmanned, the public is still curious about their history and what a keeper's life was all about. This book and its stories perhaps can give an insight into a time when keepers were essential to safe passage.

Cooking for my father in My Cape Malay Kitchen
Cooking for my father in My Cape Malay Kitchen

Author: Cariema Isaacs

Publisher: Penguin Random House South Africa

Published: 2016-04-19

Total Pages: 291

ISBN-13: 1432307711

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The magical difference between food prepared in a restaurant and that in a home kitchen for family and friends, is a little ingredient called love. And love is most evident in what is essentially Cariema Isaacs’s tribute to her late father as she shares their mutual passion for food and cooking, as well as their Cape Malay heritage. My Cape Malay Kitchen is a breathtakingly beautiful presentation of some 80 traditional Cape Malay recipes as well as a selection of modern dishes. These are accompanied by Cariema’s depiction of her childhood growing up in Bo-Kaap – the Cape Malay Quarter of Cape Town. She includes the religious and cultural ceremonies, as well as events that have shaped the Cape Malay community into the unique community it is today. But My Cape Malay Kitchen is still a cookbook, packed with flavourful food, richly spiced curries, indulgent cakes and decadent desserts, all illustrated with truly inspirational photography.

Commercial Cookery
Commercial Cookery

Author: Stuart Walsh

Publisher: Pearson Higher Education AU

Published: 2015-05-20

Total Pages: 521

ISBN-13: 1442541725

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This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.