This Gag Gift Book series offers you a different way to give gifts to that special someone or to someone that has everything. The interior is useless. Loaded with silly phrases, Stupid quotes, plenty of places to make personal notes, and lots of doodle art pages to show off your artistic abilities. Look for all other titles and embarrassing gift ideas. Birthdays, special occasions, anniversaries, or just buy one and pretend to read it to see all the strange looks you will receive. There are no boundaries here with Gag gift books by Mr. G HudLook for more info at Gregory Hudson Books on Facebooks. There, you see the serious side of this author and professional novels available worldwide.
Each chapter in this book is guaranteed to save you money. I spent over 35 years working in the grocery store meat departments. I learned how to save thousands of dollars on my meat purchases. I will show you how I did it and how simple it will be for you to use the same techniques. It just kills me to see how little people really know about buying fresh meat, seafood, and poultry. The amount of money the average shopper wastes is just overwhelming. When you begin following the simple, proven, money-saving tips and techniques in my new book, you can begin saving money each and every time you shop at your favorite supermarket. Every technique in this book I have used over and over again. Each and every time I saved money. You can do the same. If you are sick and tired of paying the skyrocketing prices for meat, chicken, pork, and seafood, then you need to start using these proven, money-saving tips, NOW! Each chapter of this book will guarantee that you will save money! Ground Beef at half price. Save 50% on Rib Steaks and Rib Roasts. Huge savings on BBQ seasonings. The technique to save lots on fresh Halibut and Salmon. Chicken at give-away prices. Fresh chicken or is it? Hams and lunch meat at half price or more. Jerky meat at ground beef prices. Chili and stew meat 50% savings Extra-lean Pork country Ribs half off. Digital coupons. A gold mine of savings. 1st key to getting the freshest product at the best price. 2nd key to saving even more money. It is time you start saving money each and every time you shop at your favorite meat department. Get Your Copy Now! Let’s get started.
These days many people are fascinated with the art of cooking. Some chefs are put up on a pedestal, achieving the fame of actors and there is a love affair with cooking which seems to be relentless. From those who diligently watch the Food TV Network, to the weekend at home gourmet chef, many talk about their dream of going to culinary school one day. When people learn that you are actually planning to attend a cooking school, their appetites are whetted for much more. Everyone says, “Tell us what it is really like at culinary school.” The perception of what it will be like to attend culinary school and what it was really like has not been compared until now. This is a story written by a former culinary student. I have no experience as a celebrity from television and I do not own my own famous restaurant. The story is unique because everyone can relate to this behind the scene look at culinary school from a candid and comical approach. Uncut: The Inside Story of Culinary School shares the educational perspective from a refreshing down to earth and frank approach. You will travel through culinary school as though you were right there in the classroom each and every day. The antics of the students will keep you laughing, as you realize that nobody has ever before shared these behind the scene stories about attending culinary school. From the first day in food history class and sanitation, to first aid, including the first day of using the knives. You will laugh and you will cry at this account of a diligent effort to learn to cook the way the chef instructor’s expect you to. Historical information and facts regarding cooking are also included in the story. In addition, recipes are also included.
From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour -- from sweet and spicy to smoky and tangy -- while transforming delicious native recipes into easy-to-make meals. Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine traditional Filipino cooking with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes as well as traditional favorits. Delicious Filipino recipes include: Duck Adobo Green Papaya and Jicama Salad Salmon Kilaw Lamb Casoy Ambrosia Shortcake Crispy Lumpia Egg Rolls Hearty Paella Pancit Noodles Sweet Halo-Halo Sundaes And many more! The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino food. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials -- such as coconut, palm vinegar, shrimp paste and calamansi lime -- that set the food of the Philippines apart from its Asian neighbors.
