Butchering Poultry Rabbit Lamb Goat And Pork

Butchering Poultry Rabbit Lamb Goat And Pork Book PDF
✏Book Title : Butchering Poultry Rabbit Lamb Goat and Pork
✏Author : Adam Danforth
✏Publisher : Storey Publishing
✏Release Date : 2014-03-11
✏Pages : 456
✏ISBN : 9781612121826
✏Available Language : English, Spanish, And French

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✏Butchering Poultry Rabbit Lamb Goat and Pork Book Summary : Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

📒Butchering Beef ✍ Adam Danforth

Butchering Beef Book PDF
✏Book Title : Butchering Beef
✏Author : Adam Danforth
✏Publisher : Storey Publishing
✏Release Date : 2014-04-11
✏Pages : 352
✏ISBN : 9781603429320
✏Available Language : English, Spanish, And French

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✏Butchering Beef Book Summary : Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

📒Butchering Chickens ✍ Adam Danforth

Butchering Chickens Book PDF
✏Book Title : Butchering Chickens
✏Author : Adam Danforth
✏Publisher : Storey Publishing
✏Release Date : 2020-03-03
✏Pages : 176
✏ISBN : 9781635861662
✏Available Language : English, Spanish, And French

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✏Butchering Chickens Book Summary : The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.

Butchery And Sausage Making For Dummies Book PDF
✏Book Title : Butchery and Sausage Making For Dummies
✏Author : Tia Harrison
✏Publisher : John Wiley & Sons
✏Release Date : 2013-03-11
✏Pages : 384
✏ISBN : 9781118374948
✏Available Language : English, Spanish, And French

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✏Butchery and Sausage Making For Dummies Book Summary : 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.

📒The New Livestock Farmer ✍ Rebecca Thistlethwaite

The New Livestock Farmer Book PDF
✏Book Title : The New Livestock Farmer
✏Author : Rebecca Thistlethwaite
✏Publisher : Chelsea Green Publishing
✏Release Date : 2015-06-09
✏Pages : 336
✏ISBN : 9781603585545
✏Available Language : English, Spanish, And French

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✏The New Livestock Farmer Book Summary : Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

📒Holistic Goat Care ✍ Gianaclis Caldwell

Holistic Goat Care Book PDF
✏Book Title : Holistic Goat Care
✏Author : Gianaclis Caldwell
✏Publisher : Chelsea Green Publishing
✏Release Date : 2017
✏Pages : 368
✏ISBN : 9781603586306
✏Available Language : English, Spanish, And French

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✏Holistic Goat Care Book Summary : "In Holistic Goat Care, Caldwell offers readers a comprehensive gu ide to maintaining a healthy herd of goats, whether they are dairy goats, meat goats, fiber goats, or pet goats. [This book] will empower even novice goat owners to confidently diagnose and treat most of the ailments that goats might experience. For the experienced goat farmer, the book offers a depth of insight and approaches to treatment not found in any other book"--

📒The Home Butcher ✍ James O. Fraioli

The Home Butcher Book PDF
✏Book Title : The Home Butcher
✏Author : James O. Fraioli
✏Publisher : Simon and Schuster
✏Release Date : 2019-11-26
✏Pages : 240
✏ISBN : 9781510745803
✏Available Language : English, Spanish, And French

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✏The Home Butcher Book Summary : Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead

Making Your Small Farm Profitable Book PDF
✏Book Title : Making Your Small Farm Profitable
✏Author : Ron Macher
✏Publisher : Storey Publishing
✏Release Date : 2010-11-18
✏Pages : 288
✏ISBN : 9781603425353
✏Available Language : English, Spanish, And French

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✏Making Your Small Farm Profitable Book Summary : Turn your farm into a cash cow! Ron Macher offers a host of simple strategies for increasing your farm earnings, from purchasing durable equipment to growing economically viable crops. A seasoned expert in farm efficiency, Macher shows you how to locate a lucrative niche market for your products, optimize sales, and minimize costs. Whether you’re buying a new farm or jump-starting an old one, Macher’s savvy tips will help you turn your enterprise into a profitable business.

Rural Heritage Book PDF
✏Book Title : Rural Heritage
✏Author :
✏Publisher :
✏Release Date : 2004
✏Pages :
✏ISBN : CORNELL:31924097808350
✏Available Language : English, Spanish, And French

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✏Rural Heritage Book Summary :

📒Bulletin ✍ International Institute of Refrigeration

Bulletin Book PDF
✏Book Title : Bulletin
✏Author : International Institute of Refrigeration
✏Publisher :
✏Release Date : 1922
✏Pages :
✏ISBN : UOM:39015074981039
✏Available Language : English, Spanish, And French

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✏Bulletin Book Summary :

World Trade Information Service Book PDF
✏Book Title : World Trade Information Service
✏Author :
✏Publisher :
✏Release Date : 1957
✏Pages :
✏ISBN : PSU:000033768496
✏Available Language : English, Spanish, And French

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✏World Trade Information Service Book Summary :

📒Hesperia ✍ American School of Classical Studies at Athens

Hesperia Book PDF
✏Book Title : Hesperia
✏Author : American School of Classical Studies at Athens
✏Publisher :
✏Release Date : 1987
✏Pages :
✏ISBN : UVA:X001267724
✏Available Language : English, Spanish, And French

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✏Hesperia Book Summary :

Great Houses Moats And Mills On The South Bank Of The Thames Book PDF
✏Book Title : Great Houses Moats and Mills on the South Bank of the Thames
✏Author : Simon Blatherwick
✏Publisher : Museum of London Archaeology Svc
✏Release Date : 2009
✏Pages : 246
✏ISBN : STANFORD:36105124130332
✏Available Language : English, Spanish, And French

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✏Great Houses Moats and Mills on the South Bank of the Thames Book Summary : Regeneration in the 1980s-90s on the south bank of the Thames resulted in archaeological and historical investigations at Platform Wharf, Rotherhithe, and next to London Bridge, in Southwark. The development of both sites from the 14th century is of major interest. The Rotherhithe property was acquired c 1349 by Edward III and the existing house rebuilt by him in 1353-61 with two courts, including a riverside range of apartments. Royal interest ceased after Edward's reign, and the house passed to Bermondsey Priory in 1399. The fragmentation of the site into smaller properties, including ones with industrial uses, is charted. The Southwark site contained three notable residences during the medieval period and tidal mills on the waterfront. The 14th-century moated house of the Dunley family and a pleasure-house built by Edward II, the Rosary, were both acquired by Sir John Fastolf for his own grand London residence in the 1440s. In the later 16th century there was massive immigration into this part of Southwark and by the mid 17th century the former moats and gardens were built over with small properties and alleys. The moat infills produced exceptionally rich assemblages of domestic artefacts and ceramics, the waterside location preserved a wide variety of plants, timber structures and woodworking evidence.

Storey S Guide To Raising Pigs 3rd Edition Book PDF
✏Book Title : Storey s Guide to Raising Pigs 3rd Edition
✏Author : Kelly Klober
✏Publisher : Storey Publishing
✏Release Date : 2010-01-27
✏Pages : 374
✏ISBN : 9781603426862
✏Available Language : English, Spanish, And French

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✏Storey s Guide to Raising Pigs 3rd Edition Book Summary : Learn how to successfully raise your own pigs. Stressing the importance of sustainable and environmentally friendly farming practices, Kelly Klober provides expert tips on making your hog operation more efficient and profitable. Storey’s Guide to Raising Pigs will give beginners the confidence they need to succeed, while inspiring experienced farmers to try new techniques and experiment with new breeds.

Storey S Guide To Raising Meat Goats Book PDF
✏Book Title : Storey s Guide to Raising Meat Goats
✏Author : Maggie Sayer
✏Publisher : Storey Books
✏Release Date : 2007-04-30
✏Pages : 337
✏ISBN : WISC:89093993830
✏Available Language : English, Spanish, And French

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✏Storey s Guide to Raising Meat Goats Book Summary : Discover how raising your own meat goats can be a fun and profitable endeavor. With expert advice on selecting the best breed for your needs, maintaining facilities, and providing necessary medical attention, this guide covers all aspects of successfully keeping meat goats. Offering plenty of tips for creating an economically viable operation and identifying niche markets for your products, Storey’s Guide to Raising Meat Goats shows you how to care for a thriving and productive herd full of healthy and happy animals.

Predicasts F S Index United States Book PDF
✏Book Title : Predicasts F S Index United States
✏Author :
✏Publisher :
✏Release Date : 1981
✏Pages :
✏ISBN : UCSC:32106020775794
✏Available Language : English, Spanish, And French

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✏Predicasts F S Index United States Book Summary :

📒Gambero Rosso Rome ✍ Gambero Rosso (Firm)

Gambero Rosso Rome Book PDF
✏Book Title : Gambero Rosso Rome
✏Author : Gambero Rosso (Firm)
✏Publisher : Gambero Rosso
✏Release Date : 2000-03
✏Pages : 175
✏ISBN : 1890142034
✏Available Language : English, Spanish, And French

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✏Gambero Rosso Rome Book Summary : Restaurants, trattorias, pizzerias, wine bars, snacks, wine shops, gourmet foods, home & table, hotels.

📒1963 Census Of Manufactures ✍ United States. Bureau of the Census

1963 Census Of Manufactures Book PDF
✏Book Title : 1963 Census of Manufactures
✏Author : United States. Bureau of the Census
✏Publisher :
✏Release Date : 1966
✏Pages :
✏ISBN : IND:30000102915638
✏Available Language : English, Spanish, And French

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✏1963 Census of Manufactures Book Summary :

The Butcher S Apprentice Book PDF
✏Book Title : The Butcher s Apprentice
✏Author : Aliza Green
✏Publisher :
✏Release Date : 2012-06-01
✏Pages : 176
✏ISBN : 9781592537761
✏Available Language : English, Spanish, And French

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✏The Butcher s Apprentice Book Summary : The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

Thomas Food Industry Register Book PDF
✏Book Title : Thomas Food Industry Register
✏Author :
✏Publisher :
✏Release Date : 1999
✏Pages :
✏ISBN : PSU:000046130488
✏Available Language : English, Spanish, And French

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✏Thomas Food Industry Register Book Summary :

📒Field Guide To Meat ✍ Aliza Green

Field Guide To Meat Book PDF
✏Book Title : Field Guide to Meat
✏Author : Aliza Green
✏Publisher : Quirk Books
✏Release Date : 2005
✏Pages : 311
✏ISBN : 9781594740176
✏Available Language : English, Spanish, And French

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✏Field Guide to Meat Book Summary : Following up on Field Guide to Stains and Field Guide to Produce, this handy, pocket-size guide will appeal to professional chefs and home cooks alike. Photos and text provide details on every cut of meat available-including beef, pork, poultry, rabbit, boar, alligator and cured meats-as well as tips on basic preparation and serving suggestions.

Bazaar Exchange And Mart And Journal Of The Household Book PDF
✏Book Title : Bazaar Exchange and Mart and Journal of the Household
✏Author :
✏Publisher :
✏Release Date : 1890
✏Pages :
✏ISBN : MINN:31951000727429D
✏Available Language : English, Spanish, And French

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✏Bazaar Exchange and Mart and Journal of the Household Book Summary :

Excavations At The Priory And Hospital Of St Mary Spital London Book PDF
✏Book Title : Excavations at the Priory and Hospital of St Mary Spital London
✏Author : Christopher Thomas
✏Publisher : Museum of London Archaeology Svc
✏Release Date : 1997
✏Pages : 267
✏ISBN : STANFORD:36105021517649
✏Available Language : English, Spanish, And French

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✏Excavations at the Priory and Hospital of St Mary Spital London Book Summary : St Mary Spital, Bishopgate was founded in 1197, and grew to become one of the biggest institutions for the care of the sick in medieval London. This report details all the discoveries made during extensive excavations, from all aspects of the building materials to ceramic, pottery, glass and leather finds through to human and animal bones, and botanical and other remains. However this is an archaeological report with a difference. The editors wanted to make it as reader-friendly as possible, and the result is that all the different strands of evidence have been combined to provide a single chronological account of the priory and hospital, with current research debates covered in thematic sections. These cover topics such as as the hospital buildings, the lives of the inhabitants, and the role of St Mary's within the city of London, as well as the environmental evidence, 126 excavated human skeletons and the reuse of the site after the Dissolution of 1536. An interesting medieval site, examined in an accessible way.

Iowa Administrative Bulletin Book PDF
✏Book Title : Iowa Administrative Bulletin
✏Author :
✏Publisher :
✏Release Date : 1987
✏Pages :
✏ISBN : IOWA:31858029189879
✏Available Language : English, Spanish, And French

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✏Iowa Administrative Bulletin Book Summary :

Chicago Book PDF
✏Book Title : Chicago
✏Author :
✏Publisher :
✏Release Date : 2007
✏Pages :
✏ISBN : IND:30000117504849
✏Available Language : English, Spanish, And French

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✏Chicago Book Summary :

Report On The Working Of The Department Of Agriculture And Fisheries Book PDF
✏Book Title : Report on the Working of the Department of Agriculture and Fisheries
✏Author : Malta Dept. of Agriculture and Fisheries
✏Publisher :
✏Release Date : 1949
✏Pages :
✏ISBN : CORNELL:31924069808412
✏Available Language : English, Spanish, And French

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✏Report on the Working of the Department of Agriculture and Fisheries Book Summary :

The Living Earth Book PDF
✏Book Title : The Living Earth
✏Author :
✏Publisher :
✏Release Date : 1989
✏Pages :
✏ISBN : CORNELL:31924061221036
✏Available Language : English, Spanish, And French

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✏The Living Earth Book Summary :

📒Exposure ✍ Dieter Stürchler

Exposure Book PDF
✏Book Title : Exposure
✏Author : Dieter Stürchler
✏Publisher : Amer Society for Microbiology
✏Release Date : 2006
✏Pages : 894
✏ISBN : UOM:39015064779245
✏Available Language : English, Spanish, And French

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✏Exposure Book Summary : Reference source for clinicians, public health professionals, epidemiologists, and clinical microbiologists working to identify infectious disease agents. From prions to parasites, this unique volume offers comprehensive coverage of infections and infectious agents and provides a good starting point for compiling a thorough patient exposure history and initiating the appropriate laboratory testing.

📒Meat ✍ James Peterson

Meat Book PDF
✏Book Title : Meat
✏Author : James Peterson
✏Publisher : Ten Speed Press
✏Release Date : 2012-05-30
✏Pages : 336
✏ISBN : 9781607744535
✏Available Language : English, Spanish, And French

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✏Meat Book Summary : Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

The Good Wife S Guide Le M Nagier De Paris  Book PDF
✏Book Title : The Good Wife s Guide Le M nagier de Paris
✏Author :
✏Publisher : Cornell University Press
✏Release Date : 2012-09-15
✏Pages : 384
✏ISBN : 9780801462115
✏Available Language : English, Spanish, And French

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✏The Good Wife s Guide Le M nagier de Paris Book Summary : "You said that you would not fail to improve yourself according to my teaching and correction, and you would do everything in your power to behave according to my wishes." [Prologue] "I urge you to bewitch and bewitch again your future husband, and protect him from holes in the roof and smoky fires, and do not quarrel with him, but be sweet, pleasant and peaceful with him. Make certain that in winter he has a good fire without smoke and let him slumber, warmly wrapped, cozy between your breasts, and in this way bewitch him. In summer take care that there are no fleas in your bedroom or bed." "If just once you displease him you will have a difficult time ever appeasing him enough so that the stain of his anger does not remain engraved and written on his heart. Although he may not show it or mention it, your misdeed cannot soon be smoothed over and erased. Should a second act of disobedience occur, watch out for his vengeance... " "Gardeners say that rosemary seeds do not ever grow in French soil, but if you pluck little branches from a rosemary plant, strip them from the top downwards, take them by the ends and plant them, they will grow. If you want to send them far away, you must wrap the branches in waxed cloth, sew them up and then smear the outside with honey; then powder with wheat flour and you may send them wherever you wish." "But as soon as you arrive home, be diligent that you yourself or your men ahead of you, feed the dogs well, then give them fresh clean water in a basin to drink. Next have them put to bed on nice straw in a warm place, in front of the fire if they are wet or muddy, and let them always be held subject to the whip. If you act this way, they will not pester people at the table or sideboard and they will not get into the beds." "Since you must send Master Jehan to the butcher's shop, a list follows of the names of all the butchers' shops in Paris and the meats that they supply: At the Porte-de-Paris there are nineteen butchers who by common estimate sell weekly, if you average the busy season with the slow season: 1,900 sheep, 400 beefcattle, 400 pigs and 200 calves." —from The Good Wife's Guide In the closing years of the fourteenth century, an anonymous French writer compiled a book addressed to a fifteen-year-old bride, narrated in the voice of her husband, a wealthy, aging Parisian. The book was designed to teach this young wife the moral attributes, duties, and conduct befitting a woman of her station in society, in the almost certain event of her widowhood and subsequent remarriage. The work also provides a rich assembly of practical materials for the wife's use and for her household, including treatises on gardening and shopping, tips on choosing servants, directions on the medical care of horses and the training of hawks, plus menus for elaborate feasts, and more than 380 recipes. The Good Wife's Guide is the first complete modern English translation of this important medieval text also known as Le Ménagier de Paris (the Parisian household book), a work long recognized for its unique insights into the domestic life of the bourgeoisie during the later Middle Ages. The Good Wife's Guide, expertly rendered into modern English by Gina L. Greco and Christine M. Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. This edition presents the book in its entirety, as it must have existed for its earliest readers. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women. It illuminates the milieu and composition process of medieval authors and will in turn fascinate cooking or horticulture enthusiasts. The work illustrates how a (perhaps fictional) Parisian householder of the late fourteenth century might well have trained his wife so that her behavior could reflect honorably on him and enhance his reputation.