Books

20+ results found
Title Authors Description OpenBook ID
Fish and seafood Fish and seafood Rhea Fernandes "The Microbiology Handbook - Fish and Seafood is one in a series of Leatherhead Food International Microbiology Handbooks; others include Dairy Products, and Meat Products. This book endeavours to pr… OL15997933W
The butcher's guide to well-raised meat The butcher's guide to well-raised meat Joshua Applestone This book shares everything a carnivore needs to know about meat, including why pastured meats are so much better than conventional ones and how to butcher and cook meat perfectly at home. OL16162596W
South American Grill South American Grill Rachael Lane Filled with more than seventy-five recipes that are guaranteed to please even the biggest of grilling fanatics, South American Grill includes an amazing variety of sizzling dishes from the heart of S… OL16812821W
Charcuterie Charcuterie Frederic H. Sonnenschmidt Presents instructions on how to prepare sausages, pa te s, and other cooked processed foods using the technique of charcuterie. OL16964471W
The with or without meat cookbook The with or without meat cookbook Jackie Newgent "This book will provide the reader with healthy recipes, whether cooking with meat or a vegetarian-based meal"-- "With the growing evidence that vegetarian meals are great for your health, more peop… OL19708254W
Clean meat Clean meat Shapiro, Paul (Activist) The next great scientific revolution is underway - Discovering new ways to create enough food for the world's ever-growing hungry population. Paul Shapiro gives you a front-row seat for the wild stor… OL19733341W
A.D. Livingston's big book of meat A.D. Livingston's big book of meat A. D. Livingston "From the late A.D. Livingston, longtime columnist for Gray's Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks-three of hi… OL19750353W
Cured meat, smoked fish & pickled eggs Cured meat, smoked fish & pickled eggs Karen Solomon "Jerky is a popular and delicious way to add protein to your diet -- but all the artisanal varieties showcasing locally raised meats and specialty flavours mean purchasing it can get expensive. Food … OL19753173W
In the charcuterie In the charcuterie Taylor Boetticher "A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats… OL19969066W
The moral complexities of eating meat The moral complexities of eating meat Bob Fischer,Ben Bramble In a world of industrialized farming and feed lots, is eating meat ever a morally responsible choice? Is eating organic or free range sufficient to change the moral equation? Is there a moral cost in… OL20016708W
Meathooked Meathooked Marta Zaraska Explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are so difficult to maintain despite health w… OL20022468W
The Vegetarian's Guide to Eating Meat The Vegetarian's Guide to Eating Meat Marissa Landrigan 234 pages ; 22 cm OL20499491W
Nitrite curing of meat Nitrite curing of meat Ronald B. Pegg Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 18… OL222682W
Meat and fish Meat and fish Sally Hewitt "Meat and fish are important for a healthy life. They provide us with the nutrients we need to grow and to have a healthy body."--Page 4 of cover. OL24156294W
Ingrédients de cuisine Ingrédients de cuisine Loukie Werle Ouvrage de référence illustrant plus de 2000 produits culinaires du monde entier, présentés par catégories et brièvement décrits. [SDM]. OL24271743W
Generic HACCP model for mechanically separated (species)/mechanically deboned poultry Generic HACCP model for mechanically separated (species)/mechanically deboned poultry United States. Food Safety and Inspection Service The Hazard Analysis Critical Control Points (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service views HACCP as a means of preventing the oc… OL24918602W
Generic HACCP model for thermally processed commercially sterile meat and poultry products Generic HACCP model for thermally processed commercially sterile meat and poultry products United States. Food Safety and Inspection Service The Hazard Analysis Critical Control Points (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service views HACCP as a means of preventing the oc… OL24918603W
The Consumer's choice, lean meat The Consumer's choice, lean meat Stacey McDaniel This program manual incorporates research-based information currently available on lean meats. The materials were written to accomodate individuals in various age and economic groups and with varying… OL24932852W
Meat and protein Meat and protein Louise Spilsbury This new series looks at the important topic of food and nutrition, exploring how different foods affect our bodies and showing readers how to plan a healthy, balanced diet. Each book includes clear … OL26211833W
Beyond broccoli Beyond broccoli Susan Schenck Going raw had originally proved to have many benefits, but after a few years of veganism, Schenck began to exhibit health concerns: deficiencies of vitamin B12, memory problems, muscle tissue loss, b… OL27955897W
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