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Author: John Ash Publisher: Running Press ISBN: 0762450657 Category : Cooking Languages : en Pages : 320
Book Description
2014 James Beard Foundation Book Award -- Single Subject category As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à l'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds—chicken and turkey—to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From “free range” to “pasture raised,” from “air-chilled” to “water-chilled” award-winning chef John Ash and culinary author James Fraioli determine the “best” birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.
Author: Emelyn Rude Publisher: Simon and Schuster ISBN: 1681771985 Category : Cooking Languages : en Pages : 288
Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author: Savina Collins Publisher: Carson-Dellosa Publishing ISBN: 1641562668 Category : Juvenile Nonfiction Languages : en Pages : 16
Book Description
Different types of birds eat different things to live. Some birds eat worms. Some eat fish. Find out what different birds need to eat to live. Paired to the fiction title Hungry For Worms.
Author: Jim and Joel Ashton Publisher: ISBN: 9780241435816 Category : Languages : en Pages : 192
Book Description
"It's up to every single one of us to do our bit for wildlife, however small our gardens, and The Butterfly Brothers know just how that can be achieved." Alan Titchmarsh Join the rewilding movement and share your outdoor space with nature. We all have the potential to make the world a little greener. Wild Your Garden, written by Jim and Joel Ashton (aka "The Butterfly Brothers"), shows you how to create a garden that can help boost local biodiversity. Transform a paved-over yard into a lush oasis, create refuges to welcome and support native species, or turn a high-maintenance lawn into a nectar-rich mini-meadow to attract bees and butterflies. You don't need specialist knowledge or acres of land. If you have any outdoor space, you can make a difference to local wildlife, and reduce your carbon footprint, too. "Wildlife gardening is one of the most important things you can do as an individual for increasing biodiversity and mitigating the effects of climate change. From digging a pond to planting a native hedge, the Butterfly Brothers can help you every step of the way." Kate Bradbury
Author: John Ash Publisher: Running Press Adult ISBN: 0762458283 Category : Cooking Languages : en Pages : 328
Book Description
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Author: Gabriel Rucker Publisher: Ten Speed Press ISBN: 1607744457 Category : Cooking Languages : en Pages : 352
Book Description
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.
Author: Sneed B. Collard III Publisher: Triangle Interactive, Inc. ISBN: 1684521394 Category : Juvenile Nonfiction Languages : en Pages :
Book Description
Young naturalists explore a variety of birds, their habitats, and how their beaks help them build, eat, and survive. From the twisted beak of a crossbill to the color changing bill of a seagull, readers will learn fun facts about how beaks are designed and used as tools by birds of all shapes and sizes. Bright, bold cut-paper illustrations create amazingly realistic tableaus of birds in their natural environments with their beaks in action. Back matter includes a comprehensive quiz, a bibliography, and a list of related websites.
Author: John Ash
Author: John Ash
Author: John Ash
Author: Roma Gans
Author: Emelyn Rude
Author: Savina Collins
Author: Jim and Joel Ashton
Author: John Ash
Author: Adele Porter
Author: Gabriel Rucker
Author: Sneed B. Collard III