Meaty

Author: Samantha Irby
Publisher: Vintage
ISBN: 0988825864
Category : Literary Collections
Languages : en
Pages : 274

Book Description
The smart, edgy, hilarious, and unabashedly raunchy New York Times bestselling author explodes onto the printed page in her uproarious first collection of essays. "Whether she’s writing about her latest inflammatory bowel disease attack or documenting a sexual escapade gone awry (sometimes simultaneously), you’ll most likely be able to relate to Irby’s tell-all book. Her raw honesty and scathing sense of humor will make you laugh out loud." —JET Irby laughs her way through tragicomic mishaps, neuroses, and taboos as she struggles through adulthood: chin hairs, depression, bad sex, failed relationships, masturbation, taco feasts, inflammatory bowel disease and more. Updated with her favorite Instagramable, couch-friendly recipes, this much-beloved romp is treat for anyone in dire need of Irby's infamous, scathing wit and poignant candor. Don't miss Samantha Irby's bestselling new book, Quietly Hostile!

Fitness Food Cookbook and Inspirational Nutrition Guide

Author: Tanya Lee
Publisher: Lulu.com
ISBN: 1411644964
Category : Cooking
Languages : en
Pages : 372

Book Description
Hundreds of one-dish, one-serving meals that are under 15 minutes to prepare. Fitness model and yoga practioner, Tanya Lee Sheehan, presents her newest publication:FITNESS FOOD where science meets nature. In this book, Tanya has developed a system of defining meals not only by calories, protein, carbohydrates, fat, and fiber BUT ALSO by the approximate element energies of earth, water, fire, and air.This book contains the best eating habits from ancient metaphysicans to fitness professionals and combines it with a love of life and awareness of the environment." A massive collection of simple, convenient, healthy meals. There isn't a fitness athlete out there who wouldn't get thier moneys worth"-Oxygen Magizine book review

Raw Meaty Bones

Author: Tom Lonsdale
Publisher: Dogwise Publishing
ISBN: 9780646396248
Category : Pet food industry
Languages : en
Pages : 0

Book Description
For the price of a fifteen minute consultation with your vet this book provides hours of reading pleasure. In 391 easy-to-read pages you can discover masses of information not available in the libraries of veterinary textbooks. If you are a pet owner this book will likely be one of the best investments that you have ever made. Big savings in vet bills and feed bills are likely to be measurable benefits. But how can you measure the benefits of pain-free happy pets? How can you measure your feelings? -- knowing that you have done the best for the pets in your care. You can't. But you and your pets can experience those feelings -- because Raw Meaty Bones: Promote Health.

The Brisket Book

Author: Stephanie Pierson
Publisher: Andrews McMeel Publishing
ISBN: 1449406971
Category : Cooking
Languages : en
Pages : 226

Book Description
A collection of brisket recipes celebrates its versatility and qualities as a comfort food while providing such options as beef brisket with fresh tangy peaches, sweet-and-sour brisket, and barbecued brisket sandwiches with firecracker sauce.

WineSpeak

Author: Bernard Klem
Publisher: Board and Bench Publishing
ISBN: 0980064805
Category : Cooking
Languages : en
Pages : 369

Book Description
If you read wine reviews, you're already either amused or confused by the soaring language wine writers often use to describe what they're smelling and tasting. But do you always know what they mean? Have you ever sipped a complex white and sensed what's so colorfully described as a peacock's tail? Have you ever savored a full-bodied red only to detect the ripe acrid smell of a horse stall? If not, you're in for a treat, because these terms and thousands more are all here to amuse, dismay, enlighten, inspire, puzzle, and utterly shock you . Welcome to the rich linguistic universe of wine speak: a world where words and wine intersect in an uncontrolled riot of language guaranteed to keep you entertained for hours. The author, a lifelong lover of both wine and words, has compiled and organized this unique thesaurus of 36,975 wine tasting descriptors into 20 special collections extracted from 27 categories so you can locate exactly the right term or phrase to express yourself clearly or to understand others. May your path across the galaxy of wine be paved only with labels from the very best bottles on earth. Or, much more cautiously, with wines that could introduce you to angel pee, citronella, eastern European fruit soup, Godzilla, iodine, ladies' underwear, mustard gas, old running shoes, rawhide, hot tar roads, bubblegum, sweaty saddles, crushed ants, kitchen drains, or even turpentine.

Flavor of Meat and Meat Products

Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 1461521777
Category : Technology & Engineering
Languages : en
Pages : 313

Book Description
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.

Moonshifted

Author: Cassie Alexander
Publisher: Cassie Alexander
ISBN: 1955825335
Category : Fiction
Languages : en
Pages : 352

Book Description
After surviving a brutal vampire attack, Nurse Edie Spence is ready to get back to work―attending to supernatural creatures in need of medical help. But her nursing skills are put to the test when she witnesses a hit-and-run on her lunch break. The injured pedestrian is not only a werewolf, he's the pack leader. And now Edie's stuck in the middle of an all-out were-war… With two rival packs fighting tooth and nail, Edie has no intention of crossing enemy lines. But when she meets her patient's nephew―a tattooed werewolf named Lucas with a predatory gleam in his eye that's hard to resist―Edie can't help but choose sides. The question is: can she trust this dangerous new ally? And can she trust her own instincts when she's near him? Either way, Edie can't seem to pull away―even if getting involved makes her easy prey…

Meaty, Beaty, Big & Bouncy

Author: John Perry
Publisher: Schirmer Trade Books
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 248

Book Description
The Who were one of the most innovative and unique British rock bands of the '60s. Although they had many hits at home, they didn't make much of an impression on the American charts until their breakthrough rock-opera, Tommy, was released in 1969. To introduce their new fans to their back catalog of single hits, the band soon after assembled the classic album Meaty, Beaty, Big and Bouncy, covering their best material from 1965 to 1970. This book tells the story of these early sessions, in the words of the band members, producers, managers, and critics who experienced them.

Quality Attributes of Muscle Foods

Author: Youling L. Xiong
Publisher: Springer Science & Business Media
ISBN: 1461547318
Category : Technology & Engineering
Languages : en
Pages : 426

Book Description
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

Handbook of Processed Meats and Poultry Analysis

Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1420045334
Category : Technology & Engineering
Languages : en
Pages : 782

Book Description
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American