Cooking

Odd Bits

How to Cook the Rest of the Animal

Author: Jennifer McLagan

Publisher: Ten Speed Press

ISBN: 1607740753

Category: Cooking

Page: 256

View: 6492

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Cooking

Odd Bits

How to Cook the Rest of the Animal

Author: Jennifer McLagan

Publisher: Harper Collins

ISBN: 1443409197

Category: Cooking

Page: 256

View: 6734

Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011. What are the “odd bits”? They are cuts of meat that North Americans used to know very well indeed: cheaper, tougher, longer cooking, utterly delicious things like shank, cheek, brisket, chuck, kidney and ribs. When the prime cuts, such as tenderloins, breasts and chops, became more available and more affordable, we forgot all about the wonders of the odd bits. Jennifer McLagan is bringing it all back to us with this wonderfully inventive, informative, humorous and beautiful cookbook. Cooking the odd bits is no more stressful or involved than cooking a good steak, and it’s also quite a lot more fun. Other cuisines have long valued the odd bits, and recipes from Europe to the Middle East to Africa and Asia are featured, along with your favourite liver and bacon. Rediscover your taste for “the rest of the animal” with Odd Bits, and you will soon be cooking with confidence and economy in your own kitchen.
Cooking

Odd Bits

How to Cook the Rest of the Animal

Author: Jennifer McLagan

Publisher: Ten Speed Press

ISBN: 1607740753

Category: Cooking

Page: 256

View: 4441

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Cooking

The Complete Nose to Tail

A Kind of British Cooking

Author: Fergus Henderson

Publisher: A&C Black

ISBN: 1408809168

Category: Cooking

Page: 415

View: 5285

Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.
Cooking

Fat

An Appreciation of a Misunderstood Ingredient, With Recipes

Author: Jennifer McLagan

Publisher: Random House Digital, Inc.

ISBN: 1580089356

Category: Cooking

Page: 232

View: 4717

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.
Cooking

Bones

Recipes, History and Lore

Author: Jennifer McLagan

Publisher: Harper Collins

ISBN: 006203961X

Category: Cooking

Page: 272

View: 9980

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.
Computers

Blown to Bits

Your Life, Liberty, and Happiness After the Digital Explosion

Author: Harold Abelson,Ken Ledeen,Harry R. Lewis

Publisher: Addison-Wesley Professional

ISBN: 0137135599

Category: Computers

Page: 366

View: 1321

Every day, billions of photographs, news stories, songs, X-rays, TV shows, phone calls, and emails are being scattered around the world as sequences of zeroes and ones: bits. We can't escape this explosion of digital information and few of us want to-the benefits are too seductive. The technology has enabled unprecedented innovation, collaboration, entertainment, and democratic participation. But the same engineering marvels are shattering centuries-old assumptions about privacy, identity, free expression, and personal control as more and more details of our lives are captured as digital data. Can you control who sees all that personal information about you? Can email be truly confidential, when nothing seems to be private? Shouldn't the Internet be censored the way radio and TV are? is it really a federal crime to download music? When you use Google or Yahoo! to search for something, how do they decide which sites to show you? Do you still have free speech in the digital world? Do you have a voice in shaping government or corporate policies about any of this? Blown to Bits offers provocative answers to these questions and tells intriguing real-life stories. This book is a wake-up call To The human consequences of the digital explosion.
Cooking

Bruce Aidells's Complete Book of Pork

A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Author: Bruce Aidells

Publisher: Harper Collins

ISBN: 0060508957

Category: Cooking

Page: 352

View: 8532

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips. This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.
Cooking (Meat)

Cooking on the Bone

Recipes, History and Lore

Author: Jennifer McLagan

Publisher: N.A

ISBN: 9781906502201

Category: Cooking (Meat)

Page: 272

View: 2002

We've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish? think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings.Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends.There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives.Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book, is sure to become a seminal work.
Cooking

Beyond Nose to Tail

More Omnivorous Recipes for the Adventurous Cook

Author: Fergus Henderson,Justin Piers Gellatly

Publisher: Bloomsbury Publishing USA

ISBN: 9781596918054

Category: Cooking

Page: 240

View: 801

Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
Cooking

The 4-hour Chef

The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Author: Timothy Ferriss

Publisher: Houghton Mifflin Harcourt

ISBN: 0547884591

Category: Cooking

Page: 671

View: 5491

Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.
Cooking

Offal Good

Cooking from the Heart, with Guts

Author: Chris Cosentino,Michael Harlan Turkell

Publisher: Clarkson Potter

ISBN: 0770435130

Category: Cooking

Page: 304

View: 603

The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Pets

Parrot

Author: Paul Carter

Publisher: Reaktion Books

ISBN: 1861894953

Category: Pets

Page: 216

View: 4188

One of the more nonconformist figures in the animal kingdom, the parrot is linked to humans by its ability to speak—a trait many have found unsettling, though this discomfort is offset by its gorgeous plumage, which makes it one of the most popular members of the avian family. Unlike previous studies that have treated parrots as simply a curious oddity, Paul Carter offers here in Parrot a thoughtful yet spirited consideration of the natural and cultural history of parrots, discussing parrot portraiture, the role and significance of parrots' mimicry in human culture, and parrot conservation, as well the parrot's role in literature, folklore and mythology, film, and television worldwide. Parrot takes three different approaches to the squawker: the first section, "Parrotics," examines the historical, cultural, and scientific classification of parrots; "Parroternalia," the second part, looks at the association of parrots with the different languages, ages, tastes, and dreams of society; and, finally, "Parrotology" investigates what the mimicry of parrots reveals about our own systems of communication. Humorously written and wide-ranging in scope, this volume takes readers beyond pirates and "Polly wants a cracker" to a new kind of animal history, one conscious of the critical and ironic mirror parrots hold up to human society.
Fiction

Fat

Author: Rob Grant

Publisher: Hachette UK

ISBN: 0575127619

Category: Fiction

Page: 336

View: 678

Rob Grant's new novel is a revelation. After INCOMPETENCE we would all have expected a killingly funny satire. And in its satire of our obsession with body image, of how the media makes us what we are FAT is certainly that. But in its depiction of Grenville, a fat man at his wits end with the need to be thin; of Hayleigh, a teenage girl obsessed with her terror of being fat and of Jeremy, the self-absorbed, self-adoring 'conceptualist' employed to promote the government's new 'Fat Farms' Rob Grant has given us, yes a very, very funny book, but also an immensely moving and personal novel about how we all feel about our bodies. As Grenville deals with the humilation and daily indignity of being fat, as Hayleigh struggles to deal with her anorexia and as Jeremy comes to terms with the dangerous lies at the centre of the government's new health regime FAT takes us on a hilarious and thought-provoking journey through our all-consuming obession with fat. This is a hilariously moving, movingly hilarious novel and marks a massive step-change in Rob Grant's growth as a writer. Here is a hugely commerical new voice in mainstream, high concept, high in poly-saturates, commercial fiction. It's also safe to say that with this new novel, he's writing about what he knows ...
Health & Fitness

Your Body

The Missing Manual

Author: Matthew MacDonald

Publisher: "O'Reilly Media, Inc."

ISBN: 0596801742

Category: Health & Fitness

Page: 293

View: 3804

Presents an easy-to-read guide on the human body, its major organs and their functions, and common illnesses and diseases.
Science

Catching Fire

How Cooking Made Us Human

Author: Richard W. Wrangham

Publisher: Profile Books

ISBN: 184668286X

Category: Science

Page: 309

View: 9909

In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Juvenile Fiction

My Diary from the Edge of the World

Author: Jodi Lynn Anderson

Publisher: Simon and Schuster

ISBN: 144248389X

Category: Juvenile Fiction

Page: 432

View: 1443

Told in diary form by an irresistible heroine, this “heartfelt, bittersweet, and ever-so-clever coming-of-age fantasy” (School Library Journal, starred review) named one of Publishers Weekly’s Best Books of the Year from the New York Times bestselling author of the May Bird trilogy sparkles with science, myth, magic, and the strange beauty of the everyday marvels we sometimes forget to notice. Spirited, restless Gracie Lockwood has lived in Cliffden, Maine, her whole life. She’s a typical girl in an atypical world: one where sasquatches helped to win the Civil War, where dragons glide over Route 1 on their way south for the winter (sometimes burning down a T.J. Maxx or an Applebee’s along the way), where giants hide in caves near LA and mermaids hunt along the beaches, and where Dark Clouds come for people when they die. To Gracie it’s all pretty ho-hum…until a Cloud comes looking for her little brother Sam, turning her small-town life upside down. Determined to protect Sam against all odds, her parents pack the family into a used Winnebago and set out on an epic search for a safe place that most people say doesn’t exist: The Extraordinary World. It’s rumored to lie at the ends of the earth, and no one has ever made it there and lived to tell the tale. To reach it, the Lockwoods will have to learn to believe in each other—and to trust that the world holds more possibilities than they’ve ever imagined.
Cooking

Offal

The Fifth Quarter

Author: Anissa Helou

Publisher: Absolute Press

ISBN: 9781906650551

Category: Cooking

Page: 192

View: 953

Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.
Cooking

Offal

A Global History

Author: Nina Edwards

Publisher: Reaktion Books

ISBN: 1780231342

Category: Cooking

Page: 141

View: 9522

“Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, often hidden by the rich variety of terms—like fois gras and sweetbread—that have evolved to veil their origins. Edwards dissects the complicated relationship we have with offal and the extreme reactions it inspires, asking if we can enjoy a pig’s heart, a cow’s eyes, or a sheep’s brain when it reminds us so viscerally of our own flesh and blood. She explores the offal dishes that are specific to regional cuisines and holidays, such as Scottish haggis, Jewish chopped liver, and Southern states’ chitterlings. As she reveals, offal is a food of contradictions—it is high in nutrients but also dangerously high in cholesterol, and it can range from expensive haute cuisine to a cheap alternative for the impoverished. From tongue in Sichuan and gizzard stew in Rio de Janeiro to spicy cartilage in Calcutta, Offal sheds new light on the sometimes stomach-churning foods we consume.
History

The World in 1800

Author: Olivier Bernier

Publisher: New Word City

ISBN: 1640191224

Category: History

Page: 940

View: 7478

"Olivier Bernier's richly detailed, engaging, and elegant books offers a splendid refresher course on a pivotal moment in world history - the dawn of the modern era." - Francine du Plessix Gray In the year 1800, almost everyone lived very much as their ancestors had, going back countless generations. In the countryside, illiterate peasants - the majority of the population - still scratched out a living from the soil, while in the cities, merchants hawked their wares in open-air market stalls and nobles led lives of opulent leisure. Yet everywhere were unmistakable signs that all of this would soon change forever. Spread by France's seemingly invincible citizens' army, the seeds of republicanism had been planted throughout Europe. In the Americas, the United States had proved to the world the feasibility of a government of, by, and for the people, and Mexico was threatening to follow its lead. And while it still took four months for an official dispatch to travel from London to Calcutta, Europe's leading nations - France and England - had established global empire-building strategies. In the year 1800, the world suddenly found itself enmeshed in a web of money, war, and political intrigue, out of which a new world - our world - was struggling to be born. Bringing all his talents as a first-rate storyteller to bear, Bernier takes us inside the courts and parliaments of the major powers to listen in on the political discourse of the day. He leads us into the boudoirs and ballrooms of the rich, the cramped homes of the middle class, and the hovels of the poor to provide an intimate glimpse of the private lives of the first modern men and women. A spellbinding account of one of the most momentous chapters in the story of civilization, The World in 1800 is a singular achievement by a premier historian and an irresistible read.