Monday, January 4, 1999

[Download] Quick & Easy Chicken Dinners: 100 No-Fuss Recipes the Whole Family Will Love PDF format

Quick & Easy Chicken Dinners: 100 No-Fuss Recipes the Whole Family Will Love

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ISBN1624141781
ISBN 139781624141782
Publication Date2015
PublisherPage Street Publishing
Pages192
FormatPaperback
AuthorsTrish Rosenquist,
Rating

[Download] The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night PDF format

The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night

A cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog Spoon Fork Bacon.
 
Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

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ISBN1607746255
ISBN 139781607746256
Publication Date2015
PublisherTen Speed Press
Pages176
FormatHardcover
AuthorsTeri Lyn Fisher,Jenny Park,
Rating

[Download] Tastes Like Chicken: A History of America's Favorite Bird PDF format

Tastes Like Chicken: A History of America's Favorite Bird

How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did.
Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?


Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.


In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.

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ISBN1681771632
ISBN 139781681771632
Publication Date2016
PublisherPegasus Books
Pages272
FormatHardcover
AuthorsEmelyn Rude,
Rating

[Download] Happy Hens and Fresh Eggs: Keeping Chickens in the Kitchen Garden, with 100 Recipes PDF format

Happy Hens and Fresh Eggs: Keeping Chickens in the Kitchen Garden, with 100 Recipes

* Winner of the Best Single Subject Book in Canada (English) at the 2016 Gourmand Cookbook Awards! *

Today’s renaissance of the backyard flock is driven by a growing desire for healthy organic ingredients, food security and animal welfare—and while hunger might be “the best sauce,” a dash of self-sufficiency is remarkably satisfying too. As communities across the country amend urban bylaws to allow backyard flocks, more and more of us are enjoying the pleasures and rewards of keeping hens in the garden.

In addition to tending her family’s flock as a child, Signe Langford has kept chickens in her urban yard for almost a decade. Her book is stuffed full of practical advice on keeping the garden both gorgeous and productive and hens happy and healthy. In addition to answering questions about coop construction, year-round egg production and whether or not a rooster is really needed, she covers the best breeds for backyards. Langford includes dozens of simple and elegant recipes from her own kitchen, as well as contributions from celebrated chefs.

With beautiful photographs, illustrations and garden plans, this book is sure to become a favorite of avid and aspiring backyard farmers alike.

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ISBN1771620978
ISBN 139781771620970
Publication Date2016
PublisherDouglas & McIntyre
Pages192
FormatPaperback
AuthorsSigne Langford,
Rating

[Download] A Bird in the Hand: Chicken recipes for every day and every mood PDF format

A Bird in the Hand: Chicken recipes for every day and every mood

Chicken takes centre stage in Diana Henry's new collection of recipes for every day and every mood.

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry o­ffers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

Diana Henry was named 'Cookery Writer of the Year' by The Guild of Food Writers in 2009 and in 2007 for her column in the Sunday Telegraph's Stella magazine. She is a contributor to many magazines including Red, House and Garden, Country Living and Waitrose Food Illustrated. She is the author of a number of bestselling cookbooks, including: Roast Figs Sugar Snow; The Gastropub Cookbook, Cook Simple, Salt Sugar Smoke, Food from Plenty and A Change of Appetite. Diana lives in London with her partner and children.

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ISBN178472002X
ISBN 139781784720025
Publication Date2015
PublisherMitchell Beazley
Pages224
FormatHardcover
AuthorsDiana Henry,
Rating

[Download] Cook's Illustrated Meat Cookbook PDF format

Cook's Illustrated Meat Cookbook

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat.

Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store.

The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).

Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t.

425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more.

The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

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ISBN1936493861
ISBN 139781936493869
Publication Date2014
PublisherCook's Illustrated
Pages504
FormatHardcover
AuthorsCook's Illustrated Magazine,
Rating

[Download] Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated PDF format

Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated

A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.

 

Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.

Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
 
The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

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ISBN1607745291
ISBN 139781607745297
Publication Date2013
PublisherTen Speed Press
Pages240
FormatHardcover
AuthorsHank Shaw,
Rating