From easy-to-prepare rib steaks marinated in Pinot Noir to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each of the 100 recipes in this book gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. 24 color photos.
Praise for Prime Time "There's no better place in the world for meat, conversation, and good old friendship." --Whoopi Goldberg "For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or more cosmopolitan main events such as Honey Mustard Chicken Kabobs. Fire up!" --Michael and Ariane Batterberry Founding Editors of Food Arts and Food & Wine magazines "One of the best reasons I can think of for staying home is to cook myself a steak from Lobel's. The quality is always great. They are among the nicest institutions on the East Side, and it's fun to see a bunch of guys waving butcher knives at me every time I pass their window." --Tony Roberts
Provides 130 recipes that reveal how to get the most from each cut of meat or poultry, from grilled steak with horseradish butter to braised ribs in ginger beer, accompanied by a chapter on game, descriptions of the cuts of meat, and tips on storage, and preparation techniques.
Praise for Prime Time "There's no better place in the world for meat, conversation, and good old friendship." --Whoopi Goldberg "For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or more cosmopolitan main events such as Honey Mustard Chicken Kabobs. Fire up!" --Michael and Ariane Batterberry Founding Editors of Food Arts and Food & Wine magazines "One of the best reasons I can think of for staying home is to cook myself a steak from Lobel's. The quality is always great. They are among the nicest institutions on the East Side, and it's fun to see a bunch of guys waving butcher knives at me every time I pass their window." --Tony Roberts
From easy-to-prepare rib steaks marinated in Pinot Noir to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each of the 100 recipes in this book gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. 24 color photos.
Provides 130 recipes that reveal how to get the most from each cut of meat or poultry, from grilled steak with horseradish butter to braised ribs in ginger beer, accompanied by a chapter on game, descriptions of the cuts of meat, and tips on storage, and preparation techniques.
Discusses the purchase of meat, surveys the various tools of a butcher, and recommends methods for dressing and cutting up beef, pork, veal, and poultry
The purpose of this monograph is to address the basic mecha nisms for organizing trials. Is is meant to serve as a guide to individuals planning to form a cooperative group as well as to cooperative groups who wish to revise and refine their existing procedures. Current literature deals with many components of conducting clinical trials, such as trial design considerations, randomization, and methods of analysis. But there is a lack of accessible knowledge concerning data flow, data processing, and group organization which causes difficulty for many multi institutional cooperative trials. Multi-institutional cooperative studies require greater atten tion to detail than studies within a single institution. For single institution studies, a single protocol document may be suffi cient. In a cooperative group, however, it is necessary to standardize various aspects where little variation may be pre sent in a single institution study. Patients must be entered in a uniform fashion, data collection and evaluation should be standardized, and there must be a mechanism to insure the timely collection of essential data.
For a giant, Otto is embarrassingly polite. While all the other giants are studying Cursing, Growling, and Stomping, Otto just wants to play with his pet hen, Clara. Then one terrible day a wily human named Jack climbs up a magic beanstalk and steals her away! Knowing only the thief's name, Otto must find Clara and rescue her from the land of fairy tales and nursery rhymes. The only problem is, there seem to be an awful lot of Jacks down there.... Diane Stanley, author and illustrator of goldie and the three bears and rumpelstiltskin's daughter, once again brings a fresh vision to a beloved story. Readers will delight in recognizing their favorite Jacks as Otto travels throughout the kingdom to find Clara. With great humor and beautiful illustrations, Diane Stanley creates a satisfying tale in which Jack, Jack, Jack, Jack, Jack, Jack, and Otto all live happily ever after.
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