Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for e...
Whether you're cooking beef, pork, sheep, goat, chicken or turkey, The Meat Eater's Manifesto is every carnivore's everyday guide. You'll learn everything from which knife to use for which cut and how to sharpen it, to the science behind what happens to meat as it cooks over flames, in a pot, in a smoker, and more. Written by two industry leading experts, you will learn to cut a roast into steaks, tenderize an off-cut, perfectly marinate, braise, slow cook, grill, roast, broil, sear, smoke, an...
Pit Boss Wood Pellet Grill & Smoker Cookbook for Beginners
by Paul Pavon
Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the hist...
