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The Art of Beef Cutting
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only bo...
Remarkable Women
A collection of articles from the Chicago Tribune's popular feature that profiles the life of a different Chicago-area woman every week, telling their most fascinating stories from youth through to the present. These women are everyday examples of inspiring, hardworking, and determined role models whose successes are too often overshadowed. These are stories of women who make a positive difference in society and their surrounding environments. From nonprofit organizers to business executives, local educators to community leaders, and athletes to artists, this book features an eclectic mix of women who run the professional gamut. What they all share, though, is what lends the series its name: they are simply remarkable.
The Great Meat Cookbook
“Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.”—Sara Moulton, host of the PBS show Sara’s Weeknight Meals In the last decade since the publication of Bruce Aidells’s hugely successful The Complete Meat Cookbook, called “authoritative” and “all-encompassing” by the Washington Post, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available—not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today’s shopper confronts a host of bewildering, often misleading labels: “certified organic,” ...
Butchery and Sausage-Making For Dummies
Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
Leviticus
The book of Leviticus provides two different theologies related to God's presence within ancient Israel. Leviticus 1-16 was written by an elite caste of priests (P), and Leviticus 17-26 (H) was added to the book to "democratize" access to God. While the Priestly work has hardly inspired lay readers, the Holiness Writings provide some of the most inspiring and well-known verses from the Bible. This volume shows how gender dynamics shift between the static worldview of P and the dynamic approach of H and that, ironically, as holiness expands from the priests to the people, from the temple to the land of Israel, gender behaviors become more highly regulated. This complicates associations between power and gender dynamics and opens the door to questions about the relationships between power, gender, and theological perspectives.
Women and Crime
Women and Crime: A Text/Reader, part of the text/reader series in criminology and criminal justice, incorporates contemporary and classic readings (some including policy implications) accompanied by student-friendly authored text. This unique format provides a theoretical framework and context for students. The comprehensive coverage of the book includes the history and theories of female offending, offenders and their crimes, processing and sentencing of female offenders, women in prison, women and victimization, women and work in the criminal justice system, juveniles and crime, and international crime. Race and diversity will be an underlying theme throughout the text.
Food Styling
Food Styling is the first serious book on the subject of food styling for specific media: editorial, advertorial, public relations, marketing, advertising, packaging, and television and film production. It focuses on the development of skills and the techniques and equipment required to help chefs improve presentations and simply better market a product.
Whole Beast Butchery
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
Primal Cuts
Fifty butchers from across the United States share their favorite recipes and offer tips for choosing, seasoning, and working with different cuts of meat.
Season to Taste
2024 Honorable Mention Recipient for the Emily Toth Award for the Best Single Work by One or More Authors from the Popular Culture Association Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste: Rewriting Kitchen Space in Contemporary Women’s Food Memoirs explores women’s food memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food. Caroline J. Smith begins the book with a historical overview of ho...
