Meat on the Side by Nikki Dinki

Meat On The Side
  • Author : Nikki Dinki
  • Publisher : St. Martin's Griffin
  • Release Date : 2016-06-07
  • Categories : Cooking
  • ISBN : 9781466875197
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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 by Rob Howell

Root
  • Author : Rob Howell
  • Publisher : Absolute Press
  • Release Date : 2021-03-11
  • Categories :
  • ISBN : 1472976460
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Hawksmoor at Home by Huw Gott

Hawksmoor At Home
  • Author : Huw Gott
  • Publisher : Preface Publishing
  • Release Date : 2011
  • Categories : Cooking
  • ISBN : 1848093357
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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.

Buxton Hall Barbecue s Book of Smoke by Elliott Moss

Buxton Hall Barbecue S Book Of Smoke
  • Author : Elliott Moss
  • Publisher : Voyageur Press (MN)
  • Release Date : 2016-10-01
  • Categories : Cooking
  • ISBN : 9780760349700
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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.

Michael Symon s Carnivore by Michael Symon

Michael Symon S Carnivore
  • Author : Michael Symon
  • Publisher : Clarkson Potter
  • Release Date : 2012
  • Categories : Cooking
  • ISBN : 9780307951786
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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.

Franklin Barbecue by Aaron Franklin

Franklin Barbecue
  • Author : Aaron Franklin
  • Publisher : Ten Speed Press
  • Release Date : 2015-04-07
  • Categories : Cooking
  • ISBN : 9781607747215
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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.

Charred Scruffed by Adam Perry Lang

Charred   Scruffed
  • Author : Adam Perry Lang
  • Publisher : Artisan Books
  • Release Date : 2012-05-08
  • Categories : Cooking
  • ISBN : 9781579656195
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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."

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

The Ultimate Companion To Meat  On The Farm  At The Butcher  In The Kitchen
  • Author : Anthony Puharich
  • Publisher : The Countryman Press
  • Release Date : 2019-10-08
  • Categories : Cooking
  • ISBN : 9781682684900
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“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.

Insectivorous Plants by Charles Darwin

Insectivorous Plants
  • Author : Charles Darwin
  • Publisher : VM eBooks
  • Release Date : 2016-02-22
  • Categories : Science
  • ISBN :
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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,

Putting Meat on the American Table by Roger Horowitz

Putting Meat On The American Table
  • Author : Roger Horowitz
  • Publisher : JHU Press
  • Release Date : 2006
  • Categories : History
  • ISBN : 0801882400
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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

The Flexible Vegetarian Flexitarian recipes to cook with or without meat and fish by Jo Pratt

The Flexible Vegetarian  Flexitarian Recipes To Cook With Or Without Meat And Fish
  • Author : Jo Pratt
  • Publisher : Frances Lincoln
  • Release Date : 2017-09-07
  • Categories : Cooking
  • ISBN : 9781781012345
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Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find this very flexible book filled with delicious and practical recipes for every lifestyle. The Flexible Vegetarian’s beautiful and tasty dishes offer two solutions: they can be served as completely vegetarian meals, or with the addition of a simple meat, chicken or fish recipe, making them suitable for meat-free days and meat-eaters alike. Recipes cover international flavours, from spiced poke to peashoot and asparagus gnudi, and they are all simple, quick, packed with protein and well-balanced. As well as easy meat and fish additions and hacks for each vegetarian recipe, The Flexible Vegetarian shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fish fillet. Chapters include: Brunch, Broths, Small Plates, Large Plates, and Dips & Bits.

The Flexitarian Diet The Mostly Vegetarian Way to Lose Weight Be Healthier Prevent Disease and Add Years to Your Life by Dawn Jackson Blatner

The Flexitarian Diet  The Mostly Vegetarian Way To Lose Weight  Be Healthier  Prevent Disease  And Add Years To Your Life
  • Author : Dawn Jackson Blatner
  • Publisher : McGraw Hill Professional
  • Release Date : 2008-10-05
  • Categories : Health & Fitness
  • ISBN : 0071549587
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Lose weight, increase energy, and boost your immunity—without giving up meat! "With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating." --Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of Joy Bauer's Food Cures "The Flexitarian Diet is a fresh approach to eating that's balanced, smart, and completely do-able." --Ellie Krieger, host of Food Network's "Healthy Appetite" and author of The Food You Crave "Offers a comprehensive, simple-to-follow approach to flexitarian eating--the most modern, adaptable, delicious way to eat out there." --Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine "It's about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life." --Byrd Schas, senior health producer, New Media, Lifetime Entertainment Services Introducing the flexible way to eat healthy, slim down, and feel great! "Flexitarianism" is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use "flexfoods" to get the necessary protein and nutrients--with just a little meat for those who crave it. As the name implies, it’s all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it’s a great way to introduce the benefits of vegetarianism into your family's lifestyle. Enjoy these Five Flex Food Groups: Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs) Flex Food Group Two: Vegetables and Fruits Flex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, pasta) Flex Food Group Four: Dairy Flex Food Group Five: Natural flavor-enh

Meat on the Farm by Andrew Boss

Meat On The Farm
  • Author : Andrew Boss
  • Publisher :
  • Release Date : 1903
  • Categories : Meat
  • ISBN : UIUC:30112019287967
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Grain Farming in the Corn Belt with Live Stock as a Side Line by Carl Schurz Vrooman

Grain Farming In The Corn Belt With Live Stock As A Side Line
  • Author : Carl Schurz Vrooman
  • Publisher :
  • Release Date : 1916
  • Categories : Grain
  • ISBN : HARVARD:HN3S1T
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Three Veg and Meat by Olivia Andrews

Three Veg And Meat
  • Author : Olivia Andrews
  • Publisher : Allen & Unwin
  • Release Date : 2019-05-06
  • Categories : Cooking
  • ISBN : 9781760871284
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The new flexitarianism - make veg the hero You know you should be eating more healthy vegies - but sometimes you prefer burgers, nachos and chicken schnitzel to salad. So how do you get the dietary balance right without sacrificing flavour? Olivia Andrews has taken all your favourite dishes and magically flipped the balance to more veg and less meat. Try her Butternut chicken, Quick 'roast' pork dinner, Amen for my ramen, New sausage rolls and Better chocolate brownies and you won't ever want to flip back. Your favourite meals, made healthy Includes a 4-week meal plan Feed the fussiest of families Keep your vegetarians and meat-eaters happy

The River Cottage Meat Book by Hugh Fearnley-Whittingstall

The River Cottage Meat Book
  • Author : Hugh Fearnley-Whittingstall
  • Publisher : Hodder & Stoughton
  • Release Date : 2008
  • Categories : Cooking
  • ISBN : 034082638X
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Hugh Fearnley-Whittingstall covers the practical basics of cooking with meat - everything you'll need to know about choosing the best raw materials and understanding the different cuts - before offering recipes for 150 classic dishes.

The Carnivore Diet by Shawn Baker

The Carnivore Diet
  • Author : Shawn Baker
  • Publisher : Victory Belt Publishing
  • Release Date : 2019-11-19
  • Categories : Health & Fitness
  • ISBN : 9781628603507
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Shawn Baker’s Carnivore Diet is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head. It breaks just about all the “rules” and delivers outstanding results. At its heart is a focus on simplicity rather than complexity, subtraction rather than addition, making this an incredibly effective diet that is also easy to follow. The Carnivore Diet reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types. Common disease conditions that are often thought to be lifelong and progressive are often reversed on this diet, and in this book, Baker discusses some of the theory behind that phenomenon as well. It outlines a comprehensive strategy for incorporating the Carnivore Diet as a tool or a lifelong eating style, and Baker offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it.

Victory Meat by Lynn Coady

Victory Meat
  • Author : Lynn Coady
  • Publisher : Doubleday of Canada
  • Release Date : 2003
  • Categories : Fiction
  • ISBN : 0385658923
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Edited by acclaimed novelist Lynn Coady, this anthology of new Atlantic Canadian fiction is named for the Victory Meat Market in downtown Fredricton, a place that features prominently in Rabindranath Maharaj’s fine story, “Bitches on All Sides.” This is the story of Ramjohn, the ultimate outsider -- a West Indian immigrant and lapsed Muslim who finds himself in a society where being “from away” is considered only a step or two above having been in prison. This is a new kind of East Coast story, the kind celebrated in Victory Meat. The Maritime provinces are currently awash in great writing. Cities like Halifax and Saint John are humming with a revitalized sense of culture and possibility. Fiction writers like Newfoundland’s Michael Winter, Lisa Moore, and Michael Crummey, and Nova Scotia’s Carol Bruneau and Christy Ann Conlin have won rave reviews in literary circles by breaking with the stereotypes of East Coast literature. This collection of exciting writers and fresh new works will redefine what Atlantic writing is: searing, potent, unflinching in its depiction of the East Coast as it enters the twenty-first century as a hybrid of new and old, traditional and iconoclastic, Celtic and cosmopolitan. Featuring works from well-known authors as well as relatively new voices, Victory Meat: New Fiction from Atlantic Canada is a showcase of the present, the multi-hued, multi-cultural fictional world of Atlantic Canada in all its gritty glory.

Cooking for Geeks by Jeff Potter

Cooking For Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Categories : Cooking
  • ISBN : 1449395872
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Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

Love Real Food by Kathryne Taylor

Love Real Food
  • Author : Kathryne Taylor
  • Publisher : Rodale
  • Release Date : 2017-05-16
  • Categories : Cooking
  • ISBN : 9781623367411
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The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie and Kate. With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well. With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course, Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to "eat this," but to eat like this. Take it from her readers: you'll love how you feel.