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Hog
'If you're after advice on what to do with any cut you can think of, look no further.' The Caterer 'Hog is a bible for pork fans everywhere...the book celebrates the versatility, appeal and - most importantly - the taste of the pig.' Great British Food Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.
Bulletin
None
An Introduction to Communication
This concise book presents theory and teaches skills allowing students from all academic backgrounds to understand the communication field.
Official Register
None
PRIME: The Beef Cookbook
More than 150 brilliant beef recipes from Britain's king of meat.
Phosphazenes
The main aim of this book is to provide a complete picture of current research on phosphazene compounds carried out around the world. The book opens with a general introduction, then moves on to cover synthetic aspects of phosphazene polymers, their characterization in solution and from the theoretical, thermal, and mechanical points of view; application aspects of poly(organophosphazenes); and the synthesis, characterization, and practical utilization of cyclophosphazenes. There is particular focus on the use of cyclophosphazenes as hydraulic fluids and additives, as cores for star polymers or dendrimers, and as starting substrates for supramolecular chemistry and nanostructured materials. The spectroscopic characterization of these compounds by NMR and Raman techniques is also discussed. Annotation : 2004 Book News, Inc., Portland, OR (booknews.com).
Pitt Cue Co. The Cookbook
"With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round."--Publisher description.
