|
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game
When Rachael Ray wants to tell her 2.6 million viewers how to shop
wisely at the meat counter, she invites veteran butcher Ray Venezia
on her show. This handbook condenses Venezia's expert advice from
25 years behind the butcher block, giving every weeknight shopper
and grill enthusiast the need-to-know information on meat grades,
best values, and common cuts for poultry, pork, lamb, veal, and
beef. The Everyday Meat Guide includes easy-to-follow illustrations
and instructions for the questions butchers are most often asked,
plus a handy photo gallery for quick identification at the market.
This refreshingly simplified, confidence-instilling take on the
most intimidating part of grocery shopping makes navigating the
meat counter truly easy.
Chicken is one of America's favorite foods and many different
dishes can be created with Chicken With this collection of Chicken
Recipes your sure to find something everyone in your family will
like You'll find recipes in here for Casseroles, Enchiladas,
Appetizers, Pot Pies, and more I've put together a small sample of
just some of the recipes you'll find in this ebook.
After realizing he knew more about TVs than about the meat on his
plate, award-winning TV producer and amateur chef Jared Stone
purchased an entire grass-fed steer and resolved to make the best
use of it that he possibly could. Year of the Cow follows the
trials and tribulations of a home cook as he and his family try to
form a more meaningful relationship with their food and the
environment. From meeting the rancher who raised his cow to
learning how to successfully pack a freezer with cow parts, Stone
gets to know his steer and examines how previous generations ate,
delving into the ways our ancestors prepared meals and the
ethnography of cattle. Over the course of hundreds of nose-to-tail
meals shared with friends and family, Stone works his way through
his cow armed with a pioneering spirit and a good sense of humour.
He becomes more mindful of his diet and bravely confronts
challenges he never expected, like how to dry beef jerky without
making your home smell like a smokehouse, and how to find
deliciousness in the less-common cuts of cattle like the tongue and
heart, sharing a recipe at the end of each chapter. By examining
the food that fuels his life and pondering the ethics of meat
eating, Stone finds the areas where his cooking philosophy overlaps
with learning to live a life more fully.
|
|