Average customer rating:
- good book
- It's OK
- Please Understand Before You Write a Cookbook
- Not Perfect but Still a Good Value
- Field Guide to Meat
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Aliza Green
Manufacturer: Quirk Books
ProductGroup: Book
Binding: Paperback
 Meats
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ASIN: 1594740178 |
Book Description
What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?
Whether you're a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series--Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color photographs for easy identification, Field Guide to Meat is every carnivore's one-stop reference book.
Customer Reviews:
good book.......2007-08-08
great book, nice pictures, good instructional wording. of course this book would not help you open a butcher shop, but for the average consumer, its a great book.. this seller delivers what they promise...
It's OK.......2007-07-16
If I would have seen its content in a book store I would have not bought it. It works OK as reference. Not worth returning it.
Please Understand Before You Write a Cookbook.......2007-04-26
It makes my heart heavy to suspect a cookbook author of lacking veracity, but here, J'ACCUSE. If you are looking for a book that will educate you how to choose a good piece of meat or learn how the cuts of meat differ, you must look elsewhere. Please do not buy this book. To answer your next question, this is a lousy book that should have been rejected out of hand by the editor and never seen the light of day.
NAMP (North American Meat Producers) has its official guide The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry to meat that is often used by professional chefs. It is quite informative, but also costs a Ulysses Grant. I applaud the effort to produce a similar, less expensive handbook for consumers that costs only an Andrew Jackson (or small enough to toss into your chef's bag), but this book ain't it.
The author genuinely does not seem to understand the subject of which he/she speaks. It would not surprise me to learn that the author is close to being a vegan (I would like to know how many nights a week the author features a huge chunk of meat as the main course for dinner). It is lacking in practical particulars and spectacularly unhelpful to the meat buyer puzzling over the meat case in a grocery store; the `how to choose' section is especially worthless if you are holding a Styrofoam and cellophane wrapped package in your hand at the supermarket. It seems to be one of those books `invented' in front of the word processor. I suggest you save your shekels and buy the NAMP if you must. Perhaps I am being overly critical because I have worked professionally as a retail butcher (I wonder if the author can say the same thing), but there is so much wrong here that I cannot be charitable.
I have serious issues with much of what the author states. Take, for example, the beef chapter (chapters on veal, pork, lamb, poultry, game, and sausage are equally questionable).
The grades of beef are mentioned, but the basis on which this is determined or what the relevance is to the cook is not mentioned. Aging beef is covered, yet the reasons why this is done is likewise not mentioned. The section `beef primal cuts' is surprising about how much practical information it does not have. In (Beef.2) the author inexplicably and confusingly combines marrow and knuckle; these have nothing to do with each other, except that they both come from a cow. In `Bottom Round' (`Description'), the statements about `stew meat' and `kabob meat' are simply not true. `Well marbled whole brisket'? Ain't no such thing unless you are thinking of the fat cap that separates the point from the flat. Ground beef and cube steak have absolutely nothing to do with each other except the author's laziness or never having eaten either one (there are tremendous differences at the retail store level, and each should have an important mini essay of its own to educate and warn the consumer). One of the few sections I think are correct are `Hanging Tender' and `Oxtail'. The `Rib' (as in prime rib) section is hopelessly confused, parroting other cookbooks without complete understanding, and partially wrong. The `Rump' section is questionable; it might be a regional thing. In SF, a `rump roast' is a chunk of meat from the bottom round, and is especially tough and flavorless and unworthy of your carnivore dollars even if on sale; yet, the author implies that it comes partially from the sirloin. Note that here, the author does not list the NAMP number, so who knows what cut of meat the author is referring to; I note that the publishers, and presumable the author, are both from New England (Philadelphia actually, but from my vantage on the `left coast', it is all the same thing). In the `Shank' section, the author eschews traditional uses of this cut for an obscure Korean recipe (which is, I can say, delicious, but not acceptable as a basic of this cut of beef for people who are trying to learn what this cut of meat is about). The recipe for New York Steak (`strip loin') is only for the whole roast (rather unusual) instead of the almost ubiquitous individual NY steak (again, I suspect this is a New England sort of preference). Some of the more expensive cuts of beef (top sirloin, flatiron, filet mignon, porterhouse) receive more coherent treatments, perhaps because the author has actually eaten/cooked them. In the offal section, the author clearly has never prepared or eaten any of them, and seems to be parroting other cookbooks.
Each cut of meat has a recipe, which I applaud. However, the recipes are remarkably generic and unhelpful unless you already know how to cook that particular piece of meat. The recipes are so generic and vague that they are sometimes laughable and usually useless unless you are a foodservice professional.
It has a system of graphic symbols; however, they serve only to categorize the various steps in the rather questionable recipes. It would have been more useful to come up with a system of symbols that tells the reader what the best preparation methods are for each cut of meat.
Each meat has a `Flavor Affinities' section; forgive me for doubting that the author has tested all of these flavor combinations. I wonder where the author cribbed these lists from. There is also a `how to choose' section for each cut; they are consistently off-target and unhelpful.
Not Perfect but Still a Good Value.......2007-03-26
If you end up buying hamburger every time because it is the only meat you know how to cook, or can't figure out why one cut of beef makes a tender steak while another cooks up like a bus tire, do yourself a favor and buy this book.
First, what I didn't like: I often wished for better illustrations showing where on the animal cut resides. The one diagram in the front of each section was not as detailed as I would have liked and it was a bit of a pain to turn back to it all the time.
Now, what I did like: The description of each cut includes cooking method and flavor affinities. If you know some basic techniques and have some common herbs and spices in your cupboard you have enough of a recipe right there to turn your meat into a meal.
There is also great coverage of charcuterie and game.
Field Guide to Meat.......2007-01-28
Very well organized and packed full of information. Great value for the money for a person who is interested in knowing what kinds of meat to buy and cook.
Product Description
Reference book on all aspects of showing American Game Fowl. The complete and only technical show Standard of What a perfect specimen should look like. 16 pages of color illustrations and 4 b/w illustrated pages. If you wish to show these fowl you need this book
Book Description
The book, over 30 years in the making and based on worldwide research about the history and evolution of Oriental poultry races with a detailed description, their origin, distribution and current day breeding status worldwide, is a long needed work while nothing like it has been published for over fifty years. This book provides in detail educational information about the ancestors of domestic chickens, whereby it traces the origin of many ancient poultry breeds, how and where they were developed many generations ago for the purpose of sportsmanship before cockfighting was banned in most countries. But that has not stopped enthusiasts and fanciers to save many of these species from extinction and rather promoting them through a worldwide interest in exhibitions competitions, whereby in Germany alone are national poultry exhibitions with over 40,000 and even to 60,000 entries every year excite the public in tough competitions as covered in this work. Moreover, the reader will learn everything essential about purposeful breeding and preserving these breeds for future generations to come. The over 250 pictures of some 35 breeds shown in this book have been collected from various sources worldwide, many are of birds bred and photographed by the author giving the reader information not available elsewhere, which includes a today's analysis of the sport of cockfighting as well as extensive information on genetics of the rarest species.
Customer Reviews:
Great Reviews - Best Book on Gamefowl.......2006-01-02
After reading the raving reviews from different sources about this book I had to buy it and must say, it is the most concise and informative book on the subject with hundreds of excellent color photos of gamefowl breeds from all over the world, Japan, Thailand,Pakistan, Europe etc. The book goes beyong just the description and development of the many gamefowl breeds all over the world, it deals with their breeding, feeding and maintenance and the use for cockfighting in countries where it is still a national sport and part of their culture. I can recommend it to anybody connected with gamefowl and interested in such research.
Book Description
The fare once nearly exculsive to lords, noblemen and landed U.S. gentry, pheasant and quail are now supermarket birds and available nationwide. Both wild and farm-raised birds are famed for their flavor, texture and lean, healthful aspects. Pheasant & Quail presents a thoughtful balance of both simple-to-prepare recipes as well as gourmet presentations. Each of the 36 recipes, calculated to bring out the best of the birds' unique character, is accompanied by a sumptuous full-color photograph of the finished plate. Includes illustrated culinary procedures, listing of suppliers and index.
Customer Reviews:
FINALLY..........2004-09-27
This is a good cookbook! Several of the recipies are at the Pro level, but after owning several wildlife cookbooks, it's nice to have one soley dedicated to Pheasant and Quail
Delicious, but be careful.......2000-03-01
I tried a pheasant and a quail recipe. Both came out great. But... Be very careful with the madeira pheasant recipe. It calls for a tightly-placed lid in an oven of 400 degrees. This caused an alcohol distillation fireball in my grandmother-in-law's oven. Singed a cousin too. Use common sense.
This one is a winner!.......1999-03-03
This is quite a good recipe colloction, with plenty of old favourites, plus quite a few suprising flavour combinations that I have used with great results. As far as specialist gamebird cookery books go, this is a definite must buy!
Average customer rating:
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Game Bird Classic Recipes: The Complete Guide to Dressing and Cooking Gambebirds, Including Upland Birds and Waterfowl (Complete Hunter)
Creative Publishing international
Manufacturer: Creative Publishing international
ProductGroup: Book
Binding: Paperback
Game
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All-Time Favorite Game Bird Recipes: From Duck to Pheasant (The Complete Hunter)
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Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl (The Complete Hunter)
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Pheasant & Quail (Game & Fish Mastery Library)
ASIN: 158923216X |
Book Description
Complete nutrition information for every recipe. Nutrition exchanges for weight management. Convenient backpack size. 150 black and white photographs. Whether preparing an upland bird or waterfowl, this cookbook has great recipes! Included are more than 150 mouthwatering recipes for every occasionfrom casual weekend meals to holiday feasts. Menus list appetizers, sandwiches, salads, main dishes, soups, stews, chilis, plus many savory side dishes. Inside are step-by-step instructions for dressing, portioning and freezing game birds. Each easy-to-prepare recipe includes complete nutrition information. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. This book is sure to have the perfect recipe for any game bird.
Average customer rating:
- Comprehensive culinary history of the goose
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The Goose Book: 34 Recipes by Germano Pontoni, 41 Recipes by Italy's Famous Chefs
Licio Damiani , and
Carrado Barberis
Manufacturer: Konemann
ProductGroup: Book
Binding: Hardcover
Game
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ASIN: 3829014643 |
Customer Reviews:
Comprehensive culinary history of the goose.......1999-07-22
The Goose History · Folklore · Ancient Recipe
34 Recipes by Germano Pontoni 41 Recipes by Italy's most famous chefs Foreword by Liccion Damiani Preface by Corrado Barberis Introduction by Rossano Nistri Wines recommended by Claudio Carboni
Reviewed by Liz Waters Copyright 1999, all rights reserved
This book presents a comprehensive history of the goose as a European culinary staple, and does a very good job of the presentation. Like all of the Konemann publications in its current catalog, the book is richly illustrated and full of information about every dietary use of the goose.
Clearly written, the book features easy-to-follow recipes which will bring a level of versatility to goose preparation that is simply not common knowledge in the United States.EN
Book Description
A companion volume to DU's Duck & Goose Cookery, this savory cookbook offers more than 90 recipes for upland game birds such as quail, pheasant, turkey, dove, ruffed grouse, chukars, woodcock, and many others. This is the most comprehensive and practical guide for preparing wild upland birds for the table. Everything's covered, from field care and aging to freezing and storing-even tips on how to prepare dry rubs and marinades to improve the flavor of stronger tasting birds. Cooking methods are quick and easy, using ingredients that are readily available to everyone. The book offers several 10-minute meals, and even a number of no-watch Crock-pot dishes that practically make themselves. Clarke, a contributing editor to Field & Stream, has written six other cookbooks.
Product Description
What better way to enhance time spent in the outdoors than to celebrate with a good meal. Rick Black shares recipes he's developed from years of experience cooking in a cabin and camp with a Dutch oven, cast-iron, heavy foil, and grill. Rick's recipes for meats (including domestic and wild game), seafood, and a variety of vegetables create something special for every meal.
Terry Lee's Dutch-Oven Sausages
Bubba's Dutch-Oven Beans
Fish and Vegetable Skillet Feast
Onion-Wrapped Taters
Fall Hunt Sweet Corn Soup
Broken Porch Cabin Cutlets
Cliff's Canadian Bear Steak
Stone Grove Pheasant
Campfire Candy
Customer Reviews:
Gooood cookin'.......2007-08-25
This is a very easy to follow cook book with some tasty recipes. A good reference for scout leaders for camp out cooking.
A brief introduction and an index round out this compendium.......2007-07-08
Rick Black's Cabin Cookin': The Very Best Recipes for Beef, Pork, Poultry, Seafood, and Wild Game for Dutch Ovens, Skillets, and Grills lives up to its title with step-by-step instructions for outdoor taste sensations. From "Skillet Sloppy Joes" to "Birds Be A-Chirpin' Chili Mac", "Caribbean Cabin Kebabs", "Sunday Morning Spice Cake" and much more, Rick Black's Cabin Cookin' is ideal for campers and outdoorsmen with a taste for seafood, domestic and wild game, all types of vegetables, and anything that can be prepared in heavy foil. A brief introduction and an index round out this compendium, which largely lets its mouth-watering recipes speak for themselves.
Book Description
Stoeger presents the fourth of six titles from its series of game cookbooks containing world-class recipes for game connoisseurs. Wild About Waterfowl features original and carefully-crafted recipes for mallard, wood duck, pintail, teal, Canada goose, snow goose and more. Beautiful color photographs illustrate creative presentations of these succulent dishes.
Average customer rating:
- great recipes, clear instructions
- Truly "complete"-useful to the novice & expert alike!
- Terrific guide to cooking poultry
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The Complete Book of Chicken: Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant
Cook's Illustrated
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Paperback
Poultry
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Cover & Bake (A Best Recipe Classics)
ASIN: 0609809296
Release Date: 2002-09-17 |
Book Description
The James Beard Foundation/KitchenAid Book Award Winner for Best Single Subject Cookbook
“As the title says, this is about as complete as one cookbook can be.” -- Publishers Weekly
“This is not . . . just for ‘serious cooks,’ but a book for anyone who wants a recipe that works the first time out." -- John Mariani
Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations,
The Complete Book of Chicken offers readers the very best methods for preparing chicken, as well as turkey, duck, goose, quail, squab, and pheasant. From one of America’s most respected culinary magazines, Cook’s Illustrated, each recipe and preparation tip has been tested and retested by their award-winning staff. No other cookbook has taken this approach to the subject, and no other cookbook has broken such new ground in the kitchen. Inside, you’ll find:
* The surest way to roast chicken with a crisp skin and juicy, tender meat
* Clearly illustrated tips and directions on preparing birds, including carving, stuffing a goose, and butterflying Cornish game hens
* How to prepare and serve less common poultry like duck and other game birds
* Why brining a turkey makes all the difference in the world
Plus a great flock of recipes, from Chicken and Herb Dumplings with Spring Vegetables to Grilled Duck Breast with White Bean Puree to Cincinnati-Style Turkey Chili. There are even recipes for stuffing, gravies, and mayonnaise to use in one of the best chicken salads imaginable. Enlightening, instructive, and invaluable, this is a book for any cook interested in poultry.
Customer Reviews:
great recipes, clear instructions.......2005-07-29
First, I want to say that this is the paperback version of The Cooks Illustrated Complete Book of Poultry (different title, different cover design.) This is a great book especially for those who eat a lot of chicken and are looking for a variety of ways to prepare it, like me. There are recipes for dishes from many different traditions, which I like, and all are tasty. If you look at the table of contents, you'll see that they are arranged by cooking method, which is handy. And the book has all the explanations and clear directions typical of Cooks Illustrated books. My absolutely only complaint is that I appreciate it when an entire recipe is printed across two open pages, so I can put it in my cookbook stand and leave it there, and that is not the case here: I have to turn the page. But that's minor. Highly recommended.
Truly "complete"-useful to the novice & expert alike!.......2005-03-06
This is the sort of cookbook that grows with you. If you're a novice cook, or you cook only because you have to put something on the table every night, you will find this book enlarges the number of fool-proof chicken dishes you can put on the table without much fuss. Each chapter suggests several variations, so you can adapt to what you have on hand or what's fresh at the store. There are also handy chapters on soup, leftovers and turkey breasts.
If you're a more seasoned or adventurous cook-or you'd like to become one!-you will appreciate the scope of the book, which provides basic recipes in 37 chapters, including what to do with duck, goose, quail, squab, and pheasant. With a proven "method" at hand, you can experiment with seasonings & vegetables and feel confident that your new creation will at least be edible. Or if you prefer to stick to the book, there are more complex dishes here, such as Sautéed Butterflied Chicken with Tomato, Olive and Caper Pan Sauce and Grilled Squab with Red Chile-Pumpkin Seed Sauce.
If you like America's Test Kitchen or Cook's Illustrated, this book is a guaranteed winner. Even if that's not you style, you might find the abundance of recipes makes this a winner anyways. Best of all, it's affordable!
Terrific guide to cooking poultry.......2002-12-11
I bought this book at full price in a bookstore and think it was worth every penny; ..., this is a great buy. Not only does it contain many recipes for cooking all sorts of poultry in all sorts of ways (roasting, braising, stir-frying, etc.), but the editors experimented with variations on the different techniques. (For example, they roasted a chicken in almost every way imaginable -- high temp, low temp, turning it, not turning it, etc -- describe their results, and recommend the ones they think are best after explaining why.) Their recipe for butterflied roasted chicken is superb -- I highly recommend this cookbook.
Average customer rating:
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The Physics of Actinide Compounds (Physics of Solids and Liquids)
Paul Erdos
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover
Inorganic
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ASIN: 0306411504 |
Average customer rating:
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Hexagonal Ferrites, Special Lanthanide and Actinide Compounds / Hexagonale Ferrite, spezielle Lanthaniden- und Actinidenverbindungen
R.R. Arons ,
D. Bonnenberg ,
P. Grünberg ,
K.A. Hempel ,
U. Köbler ,
H. Lütgemeier ,
H.J. Maletta ,
W. Roos ,
C. Sauer , and
W. Zinn
Manufacturer: Springer
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Binding: Hardcover
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ASIN: 3540101373 |
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