Meat Illustrated

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703335
Category : Cooking
Languages : en
Pages : 441

Book Description
2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

Animal Welfare in World Religion

Author: Joyce D'Silva
Publisher: Taylor & Francis
ISBN: 1000861740
Category : Nature
Languages : en
Pages : 220

Book Description
This unique and readable book examines the relationship between religion and animal welfare, taking a detailed dive into the teachings and practices of the major world religions. While there are many books expounding the beliefs of the major religions and many about the rights and welfare of animals, there are few linking the two. With each chapter focusing on one of the five major religions – Judaism, Christianity, Islam, Hinduism and Buddhism – the book explores the beliefs and practices which drive our relationship with and treatment of animals. The book draws on the scriptures of the major faiths and includes the voices of leading historical religious figures and contemporary faith leaders. In doing so, it compares the teachings of old with contemporary practices and showcases the impact of the major religions on both the protection and exploitation of animals, from running animal sanctuaries, to participating in or condoning cruel sports and factory farming. Importantly, the book also includes a chapter looking beyond the major world religions, where it examines a wider range of beliefs and practices, including Indigenous peoples from the USA and Australia, Jainism, Sikhism and Rastafarianism, to provide fascinating insights into another range of beliefs and views on the human-animal relationship. Overall, this book challenges and encourages religious leaders and followers to re-examine their teachings and to prioritise the well-being of animals. This book is essential reading for those interested in the role of religion in animal welfare, human-animal studies, and animal welfare and ethics more broadly.

The Complete One Pot

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703351
Category : Cooking
Languages : en
Pages : 417

Book Description
The only one-pot cookbook you'll ever need! Simplify dinner and eat well with hundreds of meals that take full advantage of your favorite pans. Today's one-pot recipes are more varied than ever. From sheet-pan suppers to no-boil pastas, these flavorful recipes represent the test kitchen's best strategies for successful single-pan cooking, including staggering cooking times so everything finishes at once and developing an arsenal of no-cook sauces to dress up Instant Pot and slow cooker meals. ATK flips the lid on several one-pot cooking assumptions; first, that it's always slow. More than 130 of the 400+ recipes can be made in 45 minutes or less. Next, that the recipes serve an army: We paid attention to smaller family sizes by adding scaled-down recipes serving two throughout the book. And we made some of the all-time best recipes more flexible with choose-your-own pan options such as Classic Chicken Soup that can be made in a Dutch oven, slow cooker, or pressure cooker. Finally, we realized that decluttering dinner didn't stop with using just one pot but also meant limiting the number of bowls. Skip takeout with Sheet Pan Veggie Pizza. Make date-night Classic Arroz Con Pollo for Two in a saucepan. Cook for a crowd using a roasting-pan for Herbed Lamb Shoulder with Fingerling Potatoes and Asparagus. Set and forget Slow Cooker Spiced Pork Tenderloin with Raisin-Almond Couscous, or get dinner on the table fast using an Instant Pot to make Cod with Warm Tabbouleh Salad.

Mrs. Dunwoody's Excellent Instructions for Homekeeping

Author: Miriam Lukken
Publisher: Grand Central Publishing
ISBN: 0446556386
Category : House & Home
Languages : en
Pages : 206

Book Description
Mrs. Dunwoody is a character based on the author's great grandmother and other traditional Southern women who believe in the importance of making a house a home.

God Grew Tired of Us

Author: John Bul Dau
Publisher: Disney Electronic Content
ISBN: 1426202660
Category : Biography & Autobiography
Languages : en
Pages : 287

Book Description
"Lost Boy" John Bul Dau’s harrowing experience surviving the brutal horrors of Sudanese civil war and his adjustment to life in modern America is chronicled in this inspiring memoir and featured in an award-winning documentary film of the same name. Movingly written, the book traces Dau’s journey through hunger, exhaustion, terror, and violence as he fled his homeland, dodging ambushes, massacres and attacks by wild animals. His tortuous, 14-year journey began in 1987, when he was just 13, and took him on a 1,000-mile walk, barefoot, to Ethiopia, back to Sudan, then to a refugee camp in Kenya, where he lived with thousands of other Lost Boys. In 2001, at the age of 27, he immigrated to the United States. With touching humor, Dau recounts the shock of his tribal culture colliding with life in America. He shares the joy of reuniting with his family and the challenges of making a new life for himself while never forgetting the other Lost Boys he left behind.

Hashi

Author: Reiko Hashimoto
Publisher: Bloomsbury Publishing
ISBN: 1472933125
Category : Cooking
Languages : en
Pages : 242

Book Description
Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan.

The Better Than Takeout Thai Cookbook

Author: Danette St. Onge
Publisher: Sourcebooks, Inc.
ISBN: 1623158621
Category : Cooking
Languages : en
Pages : 440

Book Description
Fast, simple, and scrumptious Thai food—no restaurant required. Create the exciting flavors of your favorite Thai meals in your own kitchen—no delivery necessary. The Better-than-Takeout Thai Cookbook reveals the secrets to making iconic dishes and introduces a menu of new options to discover. The Better-than-Takeout Thai Cookbook shows you how to easily prep your pantry so you'll be ready to cook in 30 minutes or less. You'll even learn how to make curry paste from scratch to have on hand for last-minute meals. Alongside the recipes, this Thai cookbook includes serving suggestions, convenient ingredient swaps, and more. Inside The Better-than-Takeout Thai Cookbook, you'll find: Quick Thai cooking—Make flavorful meals in less than 30 minutes by keeping a handful of signature ingredients in your cupboard. A menu of favorites—Find the dishes you crave in chapters organized like a Thai restaurant selection: Noodles, Soups and Salads, Curries, Seafood, and more. 100 recipes—Enjoy classic restaurant dishes like Pad Thai and Yellow Curry with Chicken and Potatoes, or try something new like Thai-Style Omelet or Jungle Curry. Thai food is better homemade with The Better-than-Takeout Thai Cookbook!

Fermented Foods at Every Meal

Author: Hayley Barisa Ryczek
Publisher: Fair Winds Press
ISBN: 1627888519
Category : Cooking
Languages : en
Pages : 193

Book Description
Now it's so easy to make fermented foods part of your diet! We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner. This book introduces readers to: Yogurt Sauerkraut Kombucha Kefir Crème Fraiche Dried Fruit Chutney Fermented Ketchup Fermented Carrots Sweet Pickled Relish Sweet and Spicy Tomato Salsa Each chapter in Fermented Foods at Every Meal delves into one of these ten fermented foods and teaches readers how to make it at home. The book then guides readers through simple ways to use each live-culture powerhouse food, starting with simple recipes, such as Sweet Crème Grilled Peaches, and moving into more inventive eats that cross over with ferments from other chapters. In Fermented Foods at Every Meal, emphasis is put on retaining the probiotic and enzymatic qualities of these foods by not overheating them. After all, anyone can blend kefir into muffin batter and call it a kefir recipe, but the oven kills the properties of kefir that help you digest the meal you're eating, which was the whole point of consuming fermented food in the first place! This book's emphasis on informed, healthful eating, plus the range of recipes it offers, set Fermented Foods at Every Meal apart from any other book in its genre. Revolutionize your daily diet with these delicious probiotic powerhouse recipes!

Giada at Home

Author: Giada De Laurentiis
Publisher: Clarkson Potter
ISBN: 0307451011
Category : Cooking
Languages : en
Pages : 241

Book Description
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon. No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy. GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.

The Healthy Rebel

Author: Jessica M Pfeufer
Publisher: AuthorHouse
ISBN: 1665534125
Category : Cooking
Languages : en
Pages : 352

Book Description
This book has been a journey into cooking – A tribute to friends long gone and to the ones still inspiring me. Recipes are meant to be discovered, shared and experienced with the people you love. It brings people together in conversation and laughter. Cooking is an expression of one’s soul in creativity. I began collecting recipes at a young age. I wish I knew where that little tin box full of index cards was today, what wonders it held! I suppose I could trace my first cooking experiences back to childhood, but my journey really began years later in the kitchen of my beautiful and amazing friend, Rosario Patti. He made cooking fun. He would always scold me with, “pay attention – I won’t be around forever.” Sadly, he wasn’t, and I was stuck trying to remember the words he spoke as we cooked the perfect pasta carbonara! To this day, I am still in search of it. So, as a reminder to all, if someone makes a dish you can’t stop thinking about or want to share with everyone you know, don’t hesitate to ask them how to make it. Write it down, learn it and share it. It is what food is all about! It’s EXACTLY why I began the journey of “I learned it from my Friends.”