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Meat On The Side

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Meat on the Side

Meat on the Side Book
Author : Nikki Dinki
Publisher : St. Martin's Griffin
Release : 2016-06-07
ISBN : 1466875194
Language : En, Es, Fr & De

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Book Description :

In a recent survey, over 22 million Americans identified their eating habits as "vegetarian-inclined." They haven't given up meat, but understand that we need to rethink the way we plan meals. These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater who plans her meals with the meat on the side! Inside are no fewer than 100 recipes to put meat in the passenger seat. You won't miss the beef in these Eggplant Meatballs; you'll marvel that pasta can be made from a parsnip using just a peeler; and you'll never want traditional nachos again after trying Nikki's Cabbage Nachos. Meat on the Side is for home cooks looking to make the shift to healthier, vegetable-focused meals; couples where one person is vegetarian and the other is not; vegetarians looking for new ways to eat vegetables; and for the family that wants unique recipes that are guaranteed to get their children to eat healthier.

Root

Root Book
Author : Rob Howell
Publisher : Absolute Press
Release : 2021-03-11
ISBN : 9781472976468
Language : En, Es, Fr & De

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Book Description :

Buxton Hall Barbecue s Book of Smoke

Buxton Hall Barbecue s Book of Smoke Book
Author : Elliott Moss
Publisher : Voyageur Press (MN)
Release : 2016-10-01
ISBN : 0760349703
Language : En, Es, Fr & De

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Book Description :

Named one of bon appetit's 10 America's Best New Restaurants 2016! Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.

The Ultimate Companion to Meat On the Farm At the Butcher In the Kitchen

The Ultimate Companion to Meat  On the Farm  At the Butcher  In the Kitchen Book
Author : Anthony Puharich,Libby Travers
Publisher : The Countryman Press
Release : 2019-10-08
ISBN : 1682684903
Language : En, Es, Fr & De

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Book Description :

“You hold the right book in your hands. Learning from it will be delicious.” —Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There’s a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.

Franklin Barbecue

Franklin Barbecue Book
Author : Aaron Franklin,Jordan Mackay
Publisher : Ten Speed Press
Release : 2015-04-07
ISBN : 1607747219
Language : En, Es, Fr & De

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Book Description :

New York Times Bestseller • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Hawksmoor at Home

Hawksmoor at Home Book
Author : Huw Gott,Will Beckett,Fiona Beckett,Richard Turner
Publisher : Preface Publishing
Release : 2011
ISBN : 9781848093355
Language : En, Es, Fr & De

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Book Description :

Hawsmoor at Home should be covered in fingerprints and splashes of food, as it's a great hands-on book to use every day.' HESTON BLUMENTHAL 'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.' The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo. Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.

Insectivorous Plants

Insectivorous Plants Book
Author : Charles Darwin
Publisher : VM eBooks
Release : 2016-02-22
ISBN :
Language : En, Es, Fr & De

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Book Description :

CHAPTER I. DROSERA ROTUNDIFOLIA, OR THE COMMON SUN-DEW. part, which alone is capable of movement, consists of a prolongation of the leaf; the spiral vessels being extended from this to the uppermost part. We shall hereafter see that the terminal tentacles of the divided leaves of Roridula are still in an intermediate condition. CHAPTER II. THE MOVEMENTS OF THE TENTACLES FROM THE CONTACT OF SOLID BODIES. CHAPTER III. AGGREGATION OF THE PROTOPLASM WITHIN THE CELLS OF THE TENTACLES. CHAPTER IV. THE EFFECTS OF HEAT ON THE LEAVES. CHAPTER V. THE EFFECTS OF NON-NITROGENOUS AND NITROGENOUS ORGANIC FLUIDS ON THE LEAVES. CHAPTER VI. THE DIGESTIVE POWER OF THE SECRETION OF DROSERA. CHAPTER VII. THE EFFECTS OF SALTS OF AMMONIA. CARBONATE OF AMMONIA. [ NITRATE OF AMMONIA. PHOSPHATE OF AMMONIA. CHAPTER VIII. THE EFFECTS OF VARIOUS OTHER SALTS AND ACIDS ON THE LEAVES. COLUMN 1 : SALTS CAUSING INFLECTION. COLUMN 2 : SALTS NOT CAUSING INFLECTION. COLUMN 1 : SALTS CAUSING INFLECTION. COLUMN 2 : SALTS NOT CAUSING INFLECTION. ACIDS. ACIDS, MUCH DILUTED, WHICH CAUSE INFLECTION. ACIDS, DILUTED TO THE SAME DEGREE, WHICH DO NOT CAUSE INFLECTION. CHAPTER IX. THE EFFECTS OF CERTAIN ALKALOID POISONS, OTHER SUBSTANCES AND VAPOURS. CHAPTER X. ON THE SENSITIVENESS OF THE LEAVES, AND ON THE LINES OF TRANSMISSION OF THE MOTOR IMPULSE. CHAPTER XI. RECAPITULATION OF THE CHIEF OBSERVATIONS ON DROSERA ROTUNDIFOLIA. CHAPTER XII. ON THE STRUCTURE AND MOVEMENTS OF SOME OTHER SPECIES OF DROSERA. CHAPTER XIII. DIONAEA MUSCIPULA. CHAPTER XIV. ALDROVANDA VESICULOSA. CHAPTER XV. DROSOPHYLLUM—RORIDULA—BYBLIS—GLANDULAR HAIRS OF OTHER PLANTS— CONCLUDING REMARKS ON THE DROSERACEAE. RORIDULA. BYBLIS. CONCLUDING REMARKS ON THE DROSERACEAE. CHAPTER XVI. PINGUICULA. PINGUICULA GRANDIFLORA. PINGUICULA LUSITANICA. CHAPTER XVII. UTRICULARIA. [ UTRICULARIA VULGARIS. UTRICULARIA MINOR. UTRICULARIA CLANDESTINA. CHAPTER XVIII. UTRICULARIA NELUMBIFOLIA, AMETHYSTINA, GRIFFITHII, CAERULEA, ORBICULATA, MULTICAULIS. POLYPOMPHOLYX. GENLISEA.

Charred Scruffed

Charred   Scruffed Book
Author : Adam Perry Lang
Publisher : Artisan Books
Release : 2012-05-08
ISBN : 1579656196
Language : En, Es, Fr & De

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Book Description :

With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."

Michael Symon s Carnivore

Michael Symon s Carnivore Book
Author : Michael Symon,Douglas Trattner
Publisher : Clarkson Potter
Release : 2012
ISBN : 0307951782
Language : En, Es, Fr & De

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Book Description :

An Iron Chef and co-host of The Chew shares dozens of recipes for steaks, chops, wings and lesser-known cuts, sharing insights into breeds, cuts and techniques for making informed decisions while instructing home cooks on the preparations of such dishes as Broiled Porterhouse with Garlic and Lemon, Ribs With Cleveland BBQ Sauce and Lamb Moussaka. 40,000 first printing.

Putting Meat on the American Table

Putting Meat on the American Table Book
Author : Roger Horowitz
Publisher : JHU Press
Release : 2006
ISBN : 9780801882401
Language : En, Es, Fr & De

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Book Description :

Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation -- from the colonial period to the present. It examines the relationships between consumer preference and meat processing -- looking closely at the production of beef, pork, chicken, and hot dogs.Betty Fussell, Gastronomica