Call Number
ARC 641.66 COO
Publication Date
1966
Format:
Books
Relevance:
0.1083
by
Bull, Veronica.
Call Number
ARC 641.66 BUL
Publication Date
1987
Format:
Books
Relevance:
0.0884
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by
Houghton, June.
Call Number
ARC 641.66 HOU
Publication Date
1973
Format:
Books
Relevance:
0.0818
by
Sinclair, Ellen, ed.
Call Number
ARC 641.66 GRE
Publication Date
1982
Format:
Books
Relevance:
0.0735
by
Sinclair, Ellen, ed.
Call Number
ARC 641.66 GRE
Publication Date
1974
Format:
Books
Relevance:
0.0735
by
Symon, Michael, 1969-
Call Number
641.66 SYM
Publication Date
2012
Summary
"Michael Symon is loved across the country by folks who watch him on Food Network's Iron Chef America, Cooking Channel's Cook Like an Iron Chef, and ABC's much-buzzed The Chew, which debuted in September 2011. Fans adore his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in MICHAEL SYMON'S CARNIVORE, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, MICHAEL SYMON'S CARNIVORE is a rich and informative cookbook for every meat lover"--
Format:
Regular print
Relevance:
0.0625
by
Kinsella, John
Call Number
ARC 641.6 KIN
Publication Date
1996
Summary
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality. Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/95043662.html
Publisher description http://www.loc.gov/catdir/description/wiley033/95043662.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95043662.html
Publisher description http://www.loc.gov/catdir/description/wiley033/95043662.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95043662.html
Relevance:
0.0600
Call Number
641.5636 MOD
Publication Date
2019
Summary
All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format:
Regular print
Relevance:
0.0593
by
Porter, Suzanne
Call Number
ARC 641.5638 POR
Publication Date
1989
Format:
Books
Relevance:
0.0579
by
Farr, Ryan.
Call Number
641.36 FAR
Publication Date
2012 2011
Format:
Books
Relevance:
0.0510
by
De Thample, Rachel.
Call Number
641.66 DE
Publication Date
2011
Summary
We're all aware that cutting down on meat and dairy would help reduce greenhouse gases, and improve our health. But the majority of us do not want to give it up entirely. Here, the author shows us how to make the most of the meat we eat, spinning out a roast to last the week and using lesser-known cuts of meat in imaginative ways. Each recipe meets your protein requirements and includes a 5-A-Day rating.
Format:
Books
Relevance:
0.0501
by
Green, Aliza.
Call Number
641.36 GRE
Publication Date
2012
Summary
"The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--
Format:
Books
Relevance:
0.0469
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