by
Patch, Gooseberry.
Call Number
641.66200000000003
Publication Date
2012
Summary
Over 60 of our favorite ground beef recipes, with handy tips. Purse-friendly size make meal-planning on the go easy.
Format:
Electronic Resources
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0.0884
by
Piatti-Farnell, Lorna, 1980-, author.
Call Number
641.66 PIA
Publication Date
2013
Summary
Hamburgers, pot roast, stew, steak, brisket-these mouthwatering dishes all have cows in common. But while the answer to the question, "Where's the beef?" may be, "everywhere," links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious eye onto the ubiquitous meat. Arguing that beef farming, cooking, and eating is found in virtually every country, Beef delves into the social, cultural, and economic factors that have shaped the production and consumption of beef throughout history. Lorna Piatti-Farnell shows how the class status of beef has changed over time, revealing that the meat that was once the main component in everyday stews is today showcased in elaborate dishes by five-star chefs. She considers the place beef has occupied in art, literature, and historical cookbooks, while also paying attention to the ethical issues in beef production and contemplating its future. Featuring images of beef in art and cuisine and palate-pleasing recipes from around the world, Beef will appeal to the taste buds of amateur grillers and iron chefs alike.
Format:
Electronic Resources
Relevance:
0.0709
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by
Karmel, Elizabeth.
Call Number
641.662
Publication Date
2019
Summary
What's better than a great steak for dinner? A great steak with a fabulous dessert worth leaving room for. Steak and Cake sure is a happy idea: Choose one of the 35 steak and to-die-for cake combos (each with accompanying sides or toppings) or create your own perfect matchup.
Format:
Electronic Resources
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0.0634
by
Motz, George.
Call Number
641.84
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0625
by
Raichlen, Steven.
Call Number
641.662
Publication Date
2019
Summary
America's grill-master turns to America's favorite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.
Format:
Electronic Resources
Relevance:
0.0565
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