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Odd Bits

Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Size: 59.93 MB
Format: PDF, ePub
View: 870
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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.

Odd Bits

Author: Jennifer McLagan
Publisher: Harper Collins
ISBN: 1443409197
Size: 13.34 MB
Format: PDF, ePub
View: 6968
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Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. When the prime cuts, such as tenderloins, breasts and chops, became more available and more affordable, we forgot all about the wonders of the odd bits. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun. Other cuisines have long valued the odd bits, and recipes from Europe to the Middle East to Africa and Asia are featured, along with your favourite liver and bacon. Rediscover your taste for “the rest of the animal” with Odd Bits, and you will soon be cooking with confidence and economy in your own kitchen.

Odd Bits

Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Size: 65.61 MB
Format: PDF, ePub, Docs
View: 3343
Download and Read
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.

Bones

Author: Jennifer McLagan
Publisher: Harper Collins
ISBN: 006203961X
Size: 67.96 MB
Format: PDF
View: 6106
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Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

The Complete Nose To Tail

Author: Fergus Henderson
Publisher: A&C Black
ISBN: 1408809168
Size: 22.80 MB
Format: PDF, Kindle
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Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.

Blown To Bits

Author: Harold Abelson
Publisher: Addison-Wesley Professional
ISBN: 0137135599
Size: 58.77 MB
Format: PDF, ePub, Docs
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Every day, billions of photographs, news stories, songs, X-rays, TV shows, phone calls, and emails are being scattered around the world as sequences of zeroes and ones: bits. We can't escape this explosion of digital information and few of us want to-the benefits are too seductive. The technology has enabled unprecedented innovation, collaboration, entertainment, and democratic participation. But the same engineering marvels are shattering centuries-old assumptions about privacy, identity, free expression, and personal control as more and more details of our lives are captured as digital data. Can you control who sees all that personal information about you? Can email be truly confidential, when nothing seems to be private? Shouldn't the Internet be censored the way radio and TV are? is it really a federal crime to download music? When you use Google or Yahoo! to search for something, how do they decide which sites to show you? Do you still have free speech in the digital world? Do you have a voice in shaping government or corporate policies about any of this? Blown to Bits offers provocative answers to these questions and tells intriguing real-life stories. This book is a wake-up call To The human consequences of the digital explosion.

The New Charcuterie Cookbook

Author: Jamie Bissonnette
Publisher: Page Street Publishing
ISBN: 1624140475
Size: 29.99 MB
Format: PDF, Mobi
View: 2458
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James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

Fat

Author: Jennifer McLagan
Publisher: Random House Digital, Inc.
ISBN: 1580089356
Size: 39.90 MB
Format: PDF, ePub
View: 3316
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Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.

Aelian S On The Nature Of Animals

Author: Gregory McNamee
Publisher: Trinity University Press
ISBN: 1595341110
Size: 79.79 MB
Format: PDF, ePub
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Not much can be said with certainty about the life of Claudius Aelianus, known to us as Aelian. He was born sometime between A.D. 165 and 170 in the hill town of Praeneste, what is now Palestrina, about twenty-five miles from Rome, Italy. He grew up speaking that town’s version of Latin, a dialect that other speakers of the language seem to have found curious, but—somewhat unusually for his generation, though not for Romans of earlier times—he preferred to communicate in Greek. Trained by a sophist named Pausanias of Caesarea, Aelian was known in his time for a work called Indictment of the Effeminate, an attack on the recently deceased emperor Marcus Aurelius Antoninus, who was nasty even by the standards of Imperial Rome. He was also fond of making almanac-like collections, only fragments of which survive, devoted to odd topics such as manifestations of the divine and the workings of the supernatural. His De Natura Animalium (On the Nature of Animals) has a similar patchwork quality, but it was esteemed enough in his time to survive more or less whole, and it is about all that we know of Aelian’s work today. A mostly randomly ordered collection of stories that he found interesting enough to relate about animals—whether or not he believed them—Aelian’s book constitutes an early encyclopedia of animal behavior, affording unparalleled insight into what ancient Romans knew about and thought about animals—and, of particular interest to modern scholars, about animal minds. If the science is sometimes sketchy, the facts often fanciful, and the history sometimes suspect, it is clear enough that Aelian had a fine time assembling the material, which can be said, in the most general terms, to support the notion of a kind of intelligence in nature and that extends human qualities, for good and bad, to animals. His stories, which extend across the known world of Aelian’s time, tend to be brief and to the point, and many return to a trenchant question: If animals can respect their elders and live honorably within their own tribes, why must humans be so appallingly awful? Aelian is as brisk, as entertaining, and as scholarly a writer as Pliny, the much better known Roman natural historian. That he is not better known is simply an accident: he has not been widely translated into English, or indeed any European language. This selection from his work will introduce readers to a lively mind and a witty writer who has much to tell us.

Bitter

Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607745178
Size: 75.90 MB
Format: PDF
View: 795
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The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. From the Hardcover edition.