Series in Meats
Books in Meats
5 Ingredients - Quick Easy Food
Save time and money all while cooking delicious, healthy meals with just FIVE simple ingredients. Let Jamie Oliver show you how . . . INCLUDES ALL THE RECIPES AND MORE FROM JAMIE''S CHANNEL 4 SERIES QUICK & EASY FOOD ''This is Oliver''s best book in years'' The Sunday Times _____________ With just FIVE ingredients that have maximum flavour and minimum fuss, you''ll be cooking exciting and budget-friendly food that''s ready in less than 30 minutes . . . · MOUTHWATERING WATERMELON, RADISH AND FETA SALAD · ZINGY LEMONY COURGETTE LINGUINE · SPEEDY SPICED PRAWN AND BASMATI-RICE SOUP · HONEYED STICKY PORK AND CARROT STIR FRY · SCRUMPTIOUS CHOCOLATE ORANGE SHORTBREAD _________ ''Our favourite new recipe book . . . Simple suppers from the nation''s favourite chef'' Sainsbury''s Magazine ''Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he''s stripped back to basics and all the better for it.'' The Sunday Telegraph
Beef
Beef is everywhere, throughout history and around the globe. Starting from the premise that beef farming, cooking and eating can be found in virtually all countries in the world, Beef explores the social, cultural and economic factors that shaped the production and consumption of beef throughout history. Describing how the ‘class status’ of beef has changed through time, Beef discusses how this meat has been revalued: once the main constituent of hearty, vernacular stews, beef is now showcased in the most elaborate dishes of Michelin-starred chefs today. The book also considers the place occupied by beef in art, literature and historical cookbooks, and – paying attention to ethical issues in the production of the meat – offers a consideration of the future of beef. Aimed at the general reader with an interest in history, food and culture, Beef also has much to say to scholars and students of food, and agrarian, history. Featuring many fine images of beef in nature, art and cuisine around the world, Beef will appeal as much to lovers of flame-grilled hamburgers as the molecular gastronomy of Heston Blumenthal.
Hamburger
McDonald’s founder Ray Kroc once said, ‘It requires a certain kind of mind to see beauty in a hamburger bun’. The hamburger has been both a source of gluttonous joy and a recurrent obstacle to healthy eating. Now the full beauty of the burger in all its forms is explored in this book. Andrew F. Smith traces the global history of the hamburger from its humble beginnings as a nineteenth-century street food sold by American vendors. It soon spread to the menus of diners and restaurants, and it came into its own with the 1921 opening of the first US hamburger chain,White Castle. Subsequent successful food chains such as McDonald’s and Wendy’s ensured the burger’s success in the United States and around the world. The hamburger irrevocably changed Americans’ eating habits as it propelled the rise of fast food over home-cooked meals. At the same time, burgers were making inroads in culture, becoming a rich symbol in paintings, television and cinema. Smith also discusses the wider nutritional, economic and cultural conflicts raised by the hamburger, such as the ‘McDonaldization’ of international cultures. A juicy, meaty and richly illustrated read, Hamburger will stimulate the taste buds of hamburger aficionados the world over.
Lamb
Lamb: A Global History is an introduction to one of the world's most popular foods. With a good look at how lamb has been consumed since the very beginnings of agriculture and twenty tested recipes that let home cooks experience that history in their kitchens, it's an entry to the world of lamb that's perfect for home cooks and food enthusiasts. The book traces how lamb and sheep were first cultivated, then embraced by cooks in ancient Rome, Greece and the Middle East. It takes you from the first lamb meals in the Zgros Mountains of Iraq and Iran through the banquets of renaissance Italy and finally to the locovore urban farmers of today. There will also be side trips that explore lamb in China, India and even the Navajo nation of North America.Despite its tiny size, Lamb: A Global History gives readers a strong sense of lamb as an important food in every corner of the world. Dishes like Hunan Lamb, Irish Stew, Gyros and Chelow Kebabs show how lamb is prepared around the world with easy-to-follow recipes. And more adventurous cooks can try Pan Fried Lamb Kidneys or other offal too.Lamb: A Global History will also offer a clear sense of where lamb and sheep husbandry fit in on the modern farm -either a handful of animals on an urban lot, or a vast herd on remote grasslands. It's a small book that covers lots of ground. Indeed, its range is as wide as the food it embraces.
Offal
‘Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods’ roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.’ –_from Ulysses, by James Joyce Love it or hate it, offal excites extreme reactions in us all. Offal provides an intriguing history of the consumption of offal down the ages and across continents. Stuffed with recipes past and present, it examines our varied responses to the meatiest of meats. Offal is glands; essential organs; skin, muscle; guts; and everything unmentionable in-between. Some offal dishes are particular to regional cuisines and often associated with holidays, such as Scottish haggis, Jewish chopped liver, and us Southern states’ chitterlings. From tongue in Sichuan to gizzard stew on the streets of Rio de Janeiro, from Parisian bonnes bouches to spicy cartilage in Calcutta, nose-to-tail eating is global. The rich variety of terms that have evolved to denote all animal parts eaten often betray our need to hide or at least veil their origins. Offal can range from expensive haute cuisine delicacies such as fois gras and sweetbreads, to cheap alternatives testing the ingenuity of the poor. Offal is high in nutrients: kidney offers low-fat, low-calorie sources of protein; liver is packed with iron – yet true to the flip-flop nature of offal, it can be dangerously high in cholesterol. Can we enjoy a pig’s heart, a cow’s eyes or sheep’s brain when it reminds us so viscerally of our own flesh and blood? Our everyday metaphors for thought and feeling are bound up with innards. Offal is both a paean to this most earthy and primal of foodstuffs, and an attempt to understand our resistance to these foods.
Pork
Pork is the most widely eaten meat in the world. It formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America for centuries. It is the most versatile of meats – ranging from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of ham and bacon. Almost every part of a pig is edible, including its blood (black puddings) and tail (flavouring for soups and stews). Traditionally pig fat or lard was the most common fat for frying and for shortening pastry in northern Europe and North America. Salting, drying, and smoking – essential for preserving meat in the days before refrigeration – actually improve pork.After Roman times, pork became unfashionable among the rich and was no longer featured at aristocratic banquets and in high-end cookbooks, probably because it was associated with the lower and middle classes. Every prosperous peasant family kept a pig, and bacon and lard added much-needed flavour to bland diets. European settlers brought pork to the Americas, and it soon became the most popular meat. Barrel pork, kept submerged in a barrel of brine, was an essential staple for working class people in the United States, comparable to bacon in Britain though evidently less palatable. Germany, Denmark, Poland and Austria consume the most pork per person per year of all countries. China would head the list if its income level were higher and for the Chinese ‘meat’ means pork unless otherwise specified. Families there who can afford it serve pork at nearly every meal, typically shredded and stir-fried with vegetables and sauce.Pork offers a wealth of fascinating facts from around the world, as well as numerous pork recipes.
Real Life Recipes
THE SUNDAY TIMES BESTSELLER and The Daily Mail Best Cookbook of the Year 2022 Michelin-starred chef Tom Kerridge shows you how to make everyday taste special with 100 fuss-free recipes using simple, economical ingredients. _______ 'I hope this book will mean there's one less thing on your list to stress about' Tom Kerridge With quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are: Low shop recipes that use up things you've got left Quick meals that go from cupboard to table in 30 minutes One pot dishes that do all the work for you Make ahead meals that take the stress out of cooking And amazing, easy dishes like - Cheddar and chutney sausage rolls - Crispy-skin mustard chicken - Smoky beef and bean pie - Creamy mushroom and sage lasagne - Self-saucing cherry and chocolate pudding Sometimes you don't want to faff about with harissa and hand-ground spice blends. When you just want great recipes from a professional chef who can dish up the best flavours you never imagined from 'normal' ingredients, this is the book for you. 'I've always admired the down to earth charm of Tom Kerridge and the way he suffuses his kitchen know-how into tips to use at home. In his latest book, you'll find ideas to take you from Monday lunch to Sunday suppers with creativity and ingenuity' Good Housekeeping _______ Tom Kerridge's new book, The BBQ Book , is out now.
Sausage
A tasty, informative and witty account of bangers and bratwurst from all cultures and periods, easing our fears about ‘mystery meats’ and introducing the reader to a host of unusual treats from around the world. This lively history includes many recipes, both historic and original, and is superbly illustrated with a wide range of international examples, as well as antique posters and advertisements, artworks and cartoons. A virtual alphabet of sausages, from Andouilles to zampone, Sausage is sure to whet the appetite of chorizo and bologna aficionados and food scholars alike.
The Bad Beat
BASED ON THE HIT USA NETWORK TV SERIES Michael Westen is still in Miami, trying to survive as a spy without a country. Brent Grayson is a nineteen-year-old college kid who claims to own a company that doesn't really exist. And Michael has to save Brent's father from loan sharks and fend off sinister Russian businessmen who see every takeover as an opportunity to be hostile.
The Hairy Bikers' Meat Feasts
There's something about the smell of meat cooking that signals a feast - it's savoury, comforting and tempting. A steak on the grill, a roast in the oven, a casserole bubbling: they make your mouth water. Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads. Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way. A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!
Two or Three Things I Know for Sure
Bastard Out of Carolina , nominated for the 1992 National Book Award for fiction, introduced Dorothy Allison as one of the most passionate and gifted writers of her generation. Now, in Two or Three Things I Know for Sure , she takes a probing look at her family's history to give us a lyrical, complex memoir that explores how the gossip of one generation can become legends for the next. Illustrated with photographs from the author's personal collection, Two or Three Things I Know for Sure tells the story of the Gibson women -- sisters, cousins, daughters, and aunts -- and the men who loved them, often abused them, and, nonetheless, shared their destinies. With luminous clarity, Allison explores how desire surprises and what power feels like to a young girl as she confronts abuse. As always, Dorothy Allison is provocative, confrontational, and brutally honest. Two or Three Things I Know for Sure , steeped in the hard-won wisdom of experience, expresses the strength of her unique vision with beauty and eloquence.