The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.
Werewolves are kept as slaves. Crystal, a young woman looking for her brother, and Thomas, a rebellious werewolf, must learn to trust one another and work for justice. An urban fantasy, paranormal romance facing issues of race, gender, and sexual identity. This is a story of injustice and anger, of love and compassion, of rebellion and hope.
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
Gabrielle Hamilton meets April Bloomfield in a raw and rollicking memoir that pulls back the curtain on life as a female butcher. When 16-year-old Jessica Wragg applied for a job at the local farm shop in her hometown of Chesterfield, England, she never expected to land a position behind the all-male butchery counter. Young and enthusiastic, and fueled by a newfound fascination with the craft, Wragg quickly realized that she was an outcast in a world of middle-aged men who spoke a secret language to fool customers and were reluctant to share the tricks of their trade with a novice. A decade later, against all odds, Wragg is pulling back the curtain on an industry that is still problematically set in its old-school ways. Like her female counterparts in the restaurant world, she has had to fight to establish herself in the meat industry, memorizing muscle and bone and tendon, while battling sexism and ageism. Girl on the Block is a fish-out-of-water story that blends Wragg's personal journey with an exploration of the sanctity of her craft and an honest look at the modern meat industry. A tour through one of the oldest, dirtiest, and most fascinating professions, Girl on the Block is Wragg's tale of returning home with blood on her boots at the end of fourteen-hour days and finding her way in the end.
The editorial crew of an unruly publication for college students tracks down the famous, the infamous and the strange in this unique collection of interviews. An indie musician is worshiped as a god in the South Seas. Hunter S. Thompson conducts what may have been his last interview with the press. Is the Grateful Dead's Bob Weir an anarchist or a monarchist? Will Elvira, Mistress of the Night, save the Sea Monkeys? Will the mad Dr. Steel succeed in building his Utopian Playland? Will the university where The Lizardman studied philosophy ever give him the recognition he deserves? Why did Insectavora stop eating bugs and change her name? Finally, will they all fall victim to the Curse of the Black Widow Journalist? Everyone from Gaitskill to Guster is interviewed in this engaging and enlightening tome by T. Virgil Parker, Jessica Hopsicker, and Carri Anne Yager.
Jenny Harding has no money, no qualifications and no career history. A job working security for a big tech firm seems too good to be true. Maybe it is. She is tasked with hunting down a group of thieves who have been stealing sensitive technology. Caught up in a battle involving alien forces, Jenny has some important questions to answer: Who are the thieves? What's their real purpose? And is she on the right side?
Jenny Harding, codename Omega, barely escaped from Grey's Tower with her life. Going back in is more dangerous still. The mysterious Nuke has asked Jenny to resume her employment with Grey's Tower: to spy on them from the inside, to uncover their secrets. Surrounded by people who don't trust her, with her every move being watched, Jenny has never felt more alone. In this hostile environment, the line between enemy and ally is blurred. Set in modern-day York, this sci-fi novella carries on the adventure begun in Omega Rising. Jessica Meats has a passion for both writing and technology. She got a degree in Mathematics and Computer Science from the University of York, where she was a founding member of a creative arts magazine. She now works in the technology industry and uses that experience to fuel her stories.
Together, InfoPath 2010 and Microsoft SharePoint Designer 2010 make it possible to create end-to-end solutions that combine powerful forms, enterprise-scale workflow, and access to key business data. Now, building on the valuable content from their previous InfoPath book, three Microsoft experts offer a complete introduction to building the forms that drive these solutions. Designing Forms for SharePoint and InfoPath combines deep knowledge of InfoPath, new insights into SharePoint development, and an insider''s view of new InfoPath features for building more powerful SharePoint applications. Ideal for information workers, power users, and experienced form designers and developers, this book teaches new techniques through downloadable examples, including form templates, code, and XML. You''ll start with a complete hands-on primer for designing rich forms with InfoPath Designer, covering Forms Services, data retrieval and submission, controls, customization, saving, publishing, and workflow. Next, you''ll turn to advanced form design, including coding, the InfoPath object model, and InfoPath hosting options. Coverage includes Mastering best practices for designing forms and working with data Creating and editing SharePoint list forms in InfoPath 2010 Setting up Forms Services in SharePoint 2010 Using new InfoPath controls and customization techniques Adding logic without code via Quick Rules and the Rules Management pane Using the InfoPath Form Web Part to create powerful solutions with minimal code, including data mashups Submitting, saving, and publishing, including Quick Publish Building reusable components, custom controls, and add-ins Securing and efficiently deploying solutions Making the most of reporting and workflows Writing better InfoPath code more quickly with Visual Studio Tools for Office Using import/export and the new import wizard Customizing forms for creating, viewing, and editing SharePoint lists Building dynamic queries to REST Web services
New York Times bestselling author Gena Showalter, Shannon K. Butcher, Jessica Anderson, and Deidre Knight present a steamy collection of all-new novellas featuring sexy paranormal hunters. With shadowy creatures, intoxicating magic, vivdly imagined worlds, and sizzling passion, this is an anthology no fan of paranormal romance will want to miss.
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co. Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. — Saveur, Best of 2016
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal
The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They owned Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world. The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today. Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.
Food was once the providence of celebrated chefs and critical connoisseurs. Cooking shows featured all gourmet creations and web sites displayed artfully photographed delights. Then something changed. Perhaps it was the desensitizing of web culture or perhaps it was a cry for help from the food-loving public. But by God - there came a day when fancy vegetable towers came crashing down and $50 mushrooms were no longer acceptable. Amason and Blakley wanted see the old stand-bys, the carnival foods of their childhoods, the sticky mess of a deep-fried candy bar, the indulgence of a greasy burger with all the fixins. It was the birth of the nasty food web-trend. And it was delicious. The website This is Why You′re Fat is an ode to this trend - whether seen as a commentary on North American dietary habits or a celebration of the deliciously bad - Amason and Blakey are devoted to the world′s newfound obsession with over-the-top food. Within its first month the site pulled in over ten million eye balls, and attracted major nation media including CNN. The world cooked, they listened. www.thisiswhyyourefat.com
The editorial crew of an unruly publication for college students tracks down the famous, the infamous and the strange in this unique collection of interviews. An indie musician is worshiped as a god in the South Seas. Hunter S. Thompson conducts what may have been his last interview with the press. Is the Grateful Dead's Bob Weir an anarchist or a monarchist? Will Elvira, Mistress of the Night, save the Sea Monkeys? Will the mad Dr. Steel succeed in building his Utopian Playland? Will the university where The Lizardman studied philosophy ever give him the recognition he deserves? Why did Insectavora stop eating bugs and change her name? Finally, will they all fall victim to the Curse of the Black Widow Journalist? Everyone from Gaitskill to Guster is interviewed in this engaging and enlightening tome by T. Virgil Parker, Jessica Hopsicker, and Carri Anne Yager.
I always wanted to be a pharmacist because I thought it would give me the chance to do patient care, but in reality I spend more time counting out pills than I do talking to people. I never thought it would be this... Alone. When Willow is not providing 'excellent customer service' she talks to Liz, a customer who has a habit of leaving her husband in the utility room. They are from different backgrounds, different generations and seemingly entirely different worlds. But they find something in common: their love of trees... and their loneliness. As the roots of their past entwine, they realise that the time for silence is over. A funny, heartbreaking adventure through forests, friendship and Femfresh that reveals the loneliness of age and the power of Mother Nature. Boots is a new play about inter-generational friendship and finding your voice among the most unusual of company. Bring your advantage card. This edition was published to coincide with the 2019 run at The Bunker Theatre, London.
Well here's the problem Edrina, the law in this country doesn't work with stories. It only works with facts. And to put it simply, your story - look it just isn't credible. Edrina was trafficked from her family home when she was fifteen. She was taken to Italy for three years before being trafficked to the UK, where she was held captive for another three years. She escaped 152 days ago. What's Mine & What's Yours tells a story of survival. Just when Edrina thought she might have a chance at life - she is catapulted backwards by a hostile immigration system that does not believe her story. She is acutely vulnerable and is re-trafficked within weeks. Could this have been prevented? The Helen Bamber Foundation provides all encompassing care to help Survivors access the therapeutic, medical, legal, housing and welfare support they need to recover from the traumas of trafficking. The foundation now seeks to address the systemic problem of re-trafficking in the UK. Dame Emma Thompson, the President of the Helen Bamber Foundation and acclaimed writer and actor, introduces this edition, explaining and contextualizing the organization's mission. Find out about their new central London Trauma Centre and learn how you can help by visiting www.helenbamber.org
“One of the most amusing and poignant anti-heroes since Gunter Grass’s The Tin Drum” lives up to his misfit heritage in this ribald debut (Spike Magazine). Ask Rovar Ákos Pfliegman about himself and he’ll say: “I have no life. I have no known relatives, no known friends. I’m barely human. I’m a hairy little Hungarian pulp. I am a sorry gathering of organs. That is all.” But there is more to Rovar than meets the eye. He has a pet beetle named Mrs. Kipner, he is a butcher plagued by rare ailments, he sells meat out of a broken-down bus next to a river in suburban Virginia, and he is the last of the Pfliegman line, a not-too-bright pagan clan that reaches back to pre-medieval Hungary. He also believes he’ll fulfill the ignoble destiny of inbred self-destruction that has wiped out all Pfliegmans before him. But against all odds, and the cruel laws of nature, this unlikely loner, seller of fresh mutton at unbeatable prices, unloved lover, and historian of the unimportant is still capable of being reborn in the most extraordinary way. “Innocent and wise, grave and hilarious, bleak and hopeful, fast-paced and meditative, heartbreaking and heart healthy, evanescent and concrete” (Heidi Julavits), The Convalescent “nods to all sorts of greats—Kafka, Rushdie, Darwin and Grass, to name a few. But Anthony’s style—funny, immediate and unapologetically cerebral—carves out a space all its own” (Publishers Weekly, starred review).
Fifteen years of disconnected sparks to do the damage. To stop her beautiful fantastical brain from working. 'Fall in love in my early 20s, get married in my late 20s, have at least one child by the time I'm 30. F*ck!' Life is hard to navigate when you've got so many questions. Can I put this jumper in the washing machine? Do you have my birth certificate? Where did you find love? How did you do it? How do you survive? A story of a kamikaze love affair with unexpected consequences. Hilarious and heartbreaking, written by Jessica Butcher and with original music by Anoushka Lucas. Sparks is a two-hander musical about the brain's response to grief. This edition was published to coincide with the run at the Edinburgh Festival Fringe in August 2018, ahead of its transfer to the HighTide Festivals 2018 in Aldeburgh, Suffolk and Walthamstow, London.
Have you ever wondered why most diets fail? HLWRW fills the dietary knowledge void to help you understand how food and life affect your attempts to lose weight. In addition, HLWRW analyzes the most common diets and why they don't help dieters achieve success, and showcases the latest dietary research to help ensure you lose weight and improve your health. You will discover: Why diets don't work. How to beat temptations. The healing power of edibles. How to rev up your metabolism. What you should know before your next bite. The hidden perils of food and medical assistance. Book jacket.
Our mothers—and grandmothers—put up food in the freezer to economize on time and money. In a recessionary environment and in a world of dual-job families, there’s even more reason to do so today. But we don’t have the same tastes as our moms. We eat a wider range of foods, drawing on a variety of ethnic and global cuisines, we include more produce and grains in our diets, and we use fewer processed and fatty foods. Jessica Fisher’s Not Your Mother’s Make-Ahead and Freeze Cookbook is the perfect guide for economical home cooks with any or all of these new tastes in foods that take well to freezing. Competing books on freezing sell strongly and steadily. Typically, they are based on a very specific plan—cooking for a family of four for a month ahead in an afternoon of work in the kitchen, for example. They offer orderly plans with decent, if largely unimaginative, food. Not Your Mother’s Make-Ahead and Freeze Cookbook offers two advantages over these books. First, Fisher lays out lots of easy-to-follow guidelines for diverse families with varying needs and desires, taking into account how long you want to spend in the kitchen—there are 2-hour, 4-hour, and daylong plans—as well as how far out ahead you want to cook for, the size of your household, the size of your freezer, your budget, and even your taste for one-dish meals versus multi-course meals. The emphasis is on facilitating flexibility without sacrificing clarity and ease-of-use. Second, Fisher’s 200 recipes deliver flavorful and healthy food in abundance. She takes readers beyond mom’s beef-pork-chicken triumvirate, with lots of ideas for lamb, fish, shellfish, and vegetarian main courses. There are homey and family-friendly dishes, like Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots, or Crumb-Topped Cod Fillets, fancy dishes for company, like Seasoned Steak with Gorgonzola Herb Butter, and lots of globally inspired creations like Salsa Verde Beef, Red Lentil Dahl, and Hoisin-Glazed Salmon. While the emphasis is on dinner, there are breakfast and brunch recipes, too, and plenty of ideas for breads, quick breads, and desserts that freeze well. Ample sidebars address such matters as finding good freezer bags and containers, labeling frozen food, whether to invest in a new freezer, and how to thaw safely. The author’s story—cooking for a family of eight, including six home-schooled children under ten, and serving as the creator and writer of the popular blogs Life as Mom and Good Cheap Eats—fits the topic and the book perfectly. Fisher is a woman who knows all about budgeting time and money efficiently, at the same time serving up delicious food with warmth, love, and an appreciation for the pleasures of the table.
In over 200 recipes, Jessica Fisher shows budget-conscious cooks how they can eat remarkably well without breaking the bank. "Good Cheap Eats" serves up 70 three-course dinners main course, side, and dessert all for less than ten dollars for a family of four. Chapters include "Something Meatier," on traditional meat-centered dinners, "Stretching It," which shows how to flavor and accent meat so that you are using less than usual but still getting lots of flavor, and "Company Dinners," which proves that you can entertain well on the cheap. The hard-won wisdom, creative problem-solving techniques, and culinary imagination she brings to the task have been chronicled lovingly in her widely read blog Good Cheap Eats. Now, with the publication of the book "Good Cheap Eats, "she shows budget-challenged, or simply penny-pinching, home cooks how they can save loads of money on food and still eat smashingly well.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.