Meat On The Side

📒Meat On The Side ✍ Nikki Dinki

Meat On The Side Book PDF
✏Book Title : Meat on the Side
✏Author : Nikki Dinki
✏Publisher : St. Martin's Griffin
✏Release Date : 2016-06-07
✏Pages : 224
✏ISBN : 9781466875197
✏Available Language : English, Spanish, And French

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✏Meat on the Side Book Summary : In a recent survey, over 22 million Americans identified their eating habits as "vegetarian-inclined." They haven't given up meat, but understand that we need to rethink the way we plan meals. These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater who plans her meals with the meat on the side! Inside are no fewer than 100 recipes to put meat in the passenger seat. You won't miss the beef in these Eggplant Meatballs; you'll marvel that pasta can be made from a parsnip using just a peeler; and you'll never want traditional nachos again after trying Nikki's Cabbage Nachos. Meat on the Side is for home cooks looking to make the shift to healthier, vegetable-focused meals; couples where one person is vegetarian and the other is not; vegetarians looking for new ways to eat vegetables; and for the family that wants unique recipes that are guaranteed to get their children to eat healthier.

📒Root ✍ Rob Howell

Root Book PDF
✏Book Title : Root
✏Author : Rob Howell
✏Publisher : Absolute Press
✏Release Date : 2021-03-11
✏Pages : 288
✏ISBN : 1472976460
✏Available Language : English, Spanish, And French

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✏Root Book Summary :

Grain Farming In The Corn Belt With Live Stock As A Side Line Book PDF
✏Book Title : Grain Farming in the Corn Belt with Live Stock as a Side Line
✏Author : Carl Schurz Vrooman
✏Publisher :
✏Release Date : 1916
✏Pages : 48
✏ISBN : HARVARD:HN3S1T
✏Available Language : English, Spanish, And French

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✏Grain Farming in the Corn Belt with Live Stock as a Side Line Book Summary :

Low Carb Barbeque Book Book PDF
✏Book Title : Low carb Barbeque Book
✏Author :
✏Publisher :
✏Release Date :
✏Pages :
✏ISBN : 1610595041
✏Available Language : English, Spanish, And French

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✏Low carb Barbeque Book Book Summary : Over 200 recipes for backyard picnics and barbecues, from meats to side dishes to cocktails to desserts, that are all low in carbohydrates. This book features all-new recipes for condiments, sauces, and marinades that can replace the sugar-laden, store-bought varieties and allow the low-carber to enjoy previously forbidden foods like Honey-Glazed Babyback Ribs and pina coladas.

The Ultimate Guide To Frying Book PDF
✏Book Title : The Ultimate Guide to Frying
✏Author : Rick Browne
✏Publisher : Skyhorse Publishing Inc.
✏Release Date : 2010-10-27
✏Pages : 256
✏ISBN : 9781616080662
✏Available Language : English, Spanish, And French

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✏The Ultimate Guide to Frying Book Summary : “This will be a fryer's classic for years to come!”—Martin Yan

📒The Omaha Tribe ✍ Alice Cunningham Fletcher

The Omaha Tribe Book PDF
✏Book Title : The Omaha Tribe
✏Author : Alice Cunningham Fletcher
✏Publisher : U of Nebraska Press
✏Release Date : 1992-01-01
✏Pages : 660
✏ISBN : 0803268769
✏Available Language : English, Spanish, And French

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✏The Omaha Tribe Book Summary : The Omaha Tribe is considered by some anthropologists to be the most important and comprehensive study ever written about a Native American tribe. First published in 1911 as a report of the Bureau of American Ethnology, this classic treatise is based on twenty-nine years of study and observation in the field. "Nothing has been borrowed from other observers," Alice C. Fletcher asserts. "Only original material gathered directly from the native people has been used, and the writer has striven to make so far as possible the Omaha his own interpreter." Volume I is devoted to tribal origins and early history, beliefs about the environment, rites pertaining to the individual, tribal organization and government, the sacred pole, and the quest for food. Volume II, also available as a Bison Book, considers language, social life, music, religion, warfare, treatment of disease, and death and burial customs. Alice C. Fletcher was the foremost woman anthropologist in the United States in the nineteenth century. Francis La Flesche, a member of the Omaha tribe, worked closely with Alice Fletcher for many years and in addition produced ethnological studies of his own. His autobiographical account The Middle Five: Indian Schoolboys of the Omaha Tribe is also available as a Bison Book. In his introduction to this Bison Book edition, Robin Ridington focuses on the place of Fletcher and La Flesche's work in the history of anthropology and the history of anthropologists' relationships with the Omahas. Ridington is a professor of anthropology at the University of British Columbia and the author of Little Bit Know Something: Stories in a Language of Anthropology (1990).

The Old Fat Guy S Beginner S Guide To Smoking Meat Book PDF
✏Book Title : The Old Fat Guy s Beginner s Guide to Smoking Meat
✏Author : David Farrell
✏Publisher : FriesenPress
✏Release Date : 2019-05-10
✏Pages : 132
✏ISBN : 9781525541568
✏Available Language : English, Spanish, And French

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✏The Old Fat Guy s Beginner s Guide to Smoking Meat Book Summary : Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to impress family and friends—not to mention your gullet—with your new culinary skills? Sound too good to be true? Indeed, for some people who are just beginning, merely choosing which type of smoker to use is intimidating enough, never mind learning how to use it. If that sounds familiar, The Old Fat Guy’s Guide to Smoking Meat is the book for you. Crammed full of information, techniques, and tools gleaned from the author’s years of experience, this guidebook provides beginning and intermediate smokers with everything they need to start producing classic versions of signature smoked dishes. Contrary to popular belief, smoking doesn’t require special skills or expertise. The basic methods are easy, and anyone can learn them. This book covers everything from what type of smoker to purchase, to smoke many types of meat, and health and safety practices to follow. It also includes forty-eight classic recipes that you can follow note for note or adapt as you see fit. Even experienced smokers will appreciate the book’s wealth of wisdom and simple step-by-step instructions. Learn the techniques in this guide and apply them, and even if you’re the rawest beginner, you will quickly be transformed into a pit master or barbecue diva!

The New Encyclopedia Of Southern Culture Book PDF
✏Book Title : The New Encyclopedia of Southern Culture
✏Author : John T. Edge
✏Publisher : UNC Press Books
✏Release Date : 2014-02-01
✏Pages : 336
✏ISBN : 9781469616520
✏Available Language : English, Spanish, And French

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✏The New Encyclopedia of Southern Culture Book Summary : When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.

📒The Christmas Table ✍ Diane Morgan

The Christmas Table Book PDF
✏Book Title : The Christmas Table
✏Author : Diane Morgan
✏Publisher : Chronicle Books
✏Release Date : 2012-11-16
✏Pages : 240
✏ISBN : 9781452125091
✏Available Language : English, Spanish, And French

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✏The Christmas Table Book Summary : The Christmas Table serves up comfort and joy with helpful hints and recipes to plan an unforgettable holiday feast. Award-winning author Diane Morgan fills the book with festive recipes and decorating ideas that are sure to become favorites. On Christmas morning, opening presents will be even sweeter with a breakfast of Cinnamon-Scented Bread Custard, and delightful recipes like Juniper Brined Roast Turkey and Whipped Yams topped with a Crunchy Praline Crust will be instant yuletide classics. This comprehensive holiday guide also includes recipes for Christmas cookies, candied nuts, and other giftable goodies. With simple, beautiful crafts and delicious, easy-to-follow recipes, The Christmas Table ensures a very merry Christmas for everyone.

📒Meat Illustrated ✍ America's Test Kitchen

Meat Illustrated Book PDF
✏Book Title : Meat Illustrated
✏Author : America's Test Kitchen
✏Publisher : America's Test Kitchen
✏Release Date : 2020-10-27
✏Pages : 432
✏ISBN : 9781948703338
✏Available Language : English, Spanish, And French

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✏Meat Illustrated Book Summary : Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated provides essential information and techniques to empower you to explore options (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib-Eye Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderlize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.