Pork and Sons

Author: Stéphane Reynaud

Publisher: Phaidon Inc Ltd

ISBN: N.A

Category: Cooking

Page: 370

View: 6767

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The Most Authoritative and Whimsical Look At the PigPork is the world's most widely eaten meat, the heart and soul of everycharcuterie, and many a culinarian's obsession. From head to hoof, and allthe diverse and flavorful meat cuts in between, the pig is the mostversatile and efficient animal raised for food. And no one knows more aboutthe selection, preparation and cooking of pork than French chef andrestaurateur Stephane Reynaud.Coming from a long line of pig butchers and farmers in rural France,Reynaud certainly knows his stuff. This spring Reynaud shares hisaffection, recipes and deep knowledge of the pig in PORK SONS. The winnerof the 2005 French Gourmand Cookbook Award, PORK SONS celebrates theswine in all its forms, from slaughter to supper. The U.S. release of thisunique and remarkable cookbook introduces Americans to generations-worth ofexpertise and love of this delectable meat.Interspersed with humorous hand-drawn sketches and over 200 evocative colorphotographs, PORK SONS provides insight into the history of the pig,those who raise them, and of course how to flavor, cook and transform porkinto an array of mouth-watering dishes. With 150 simple yet flavorfulrecipes that encompass the whole hog, PORK SONS includes chapters on ham,pates and terrines, sausage, roasting, barbecuing, entertaining, and wildboar, with recipes for Warm Sausage and Puy Lentil Salad with HerbMarinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops withSaint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; BarbecuedSuckling Pig and many other delectable creations. Also provided arecomplete lexicons of sausage and ham, top sources of pork in the U.S., anda helpful list of alternative ingredients to those readily available inEurope, so cooks can use PORK SONS wherever they live.While this quintessential "pig" cookbook celebrates the delicious qualitiesof pork in all its myriad forms, it also offers a rare, personal glimpseinto a day-in-the-life of a small family business in rural France. Partcookbook and part scrapbook, PORK SONS spills over with warmth andplayful charm in its celebration of community, family and food. Reynaudintroduces us to the people in his village, including Eric the Pig Farmer,Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. Heeven takes us to a traditional pig killing ceremony in Saint-Agrave.PORK SONS, an affectionate tribute to all things porcine, is the perfectrelease in this "year of the pig."

Rotis

Roasts for Every Day of the Week

Author: Stephane Reynaud

Publisher: Melville House

ISBN: 9781612193960

Category: Cooking

Page: 168

View: 2624

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From the authority on soulful French cooking and author of Pork and Sons comes a definitive guide to roasting fish and meat, featuring 100 essential recipes Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud. Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. Now, with Rôtis, celebrated French chef Stéphane Reynaud shows that roasts aren’t just for Sundays. With recipes requiring as little as five minutes of preparation and with cooking times as little as 20 minutes, Reynaud suggests roasts for every day of the week: beef on Monday, veal on Tuesday, poultry on Wednesday, pork on Thursday, fish on Friday, lamb on Saturday, and all the rest on Sunday. And to accompany the feast, try the assortment of side dishes for every season, including a sumptuous slow-cooked ratatouille for the summer and traditional gratin dauphinois in the winter. Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs and presented in a charming format that brings the delightful style of French markets into your home.

French Feasts

299 Traditional Recipes for Family Meals and Gatherings

Author: Stéphane Reynaud

Publisher: Stewart, Tabori and Chang

ISBN: 9781584797944

Category: Cooking

Page: 480

View: 4096

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Presents traditional French recipes, including gratins, savory tarts, and braised meats and offers a guide to cognac and Armagnac and instructions on making the perfect croissant.

Stephane Reynaud's Barbecue & Grill

Author: Stephane Reynaud,Marie-Pierre Morel,Jose Reis De Matos

Publisher: N.A

ISBN: 9780762778959

Category: Cooking

Page: 254

View: 9457

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A noted French chef provides more than 150 recipes divded into chapters of seafood, meat, side dishes, sauces and marinades and more, all augmented by full-color photos and illustrations. Original.

The Lady & Sons Savannah Country Cookbook

Author: Paula H. Deen,John Berendt

Publisher: Random House Incorporated

ISBN: 1400068231

Category: Cooking

Page: 172

View: 4205

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A collection of traditional Southern family fare is presented by the popular Food Network personality & owner of The Lady & Sons restaurant of Savannah.

One Knife, One Pot, One Dish

Simple French Feasts at Home

Author: Stéphane Reynaud

Publisher: Abrams

ISBN: 1683351975

Category: Cooking

Page: 312

View: 5697

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In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in just 10 minutes, and then are left in the oven to bake. From the classics, such as navarin, boeuf bourguignon, and roasted chicken, to more inventive takes on French cuisine—including a wide selection of vegetarian dishes—this cookbook features more than 150 recipes for appetizers, main courses, and desserts. One Knife, One Pot, One Dishallows readers to serve up all of the romance of a classic French bistro, without spending hours in the kitchen.

Ripailles

Traditional French Cuisine

Author: Stephane Reynaud

Publisher: Allen & Unwin

ISBN: 1925267636

Category: Cooking

Page: 480

View: 5205

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Parisian chef Stephane Reynaud writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In Ripailles - French for 'Feasts' - he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with photographs and whimsical illustrations. More than just a cookbook, it's a treasure to adore.

Terrine

Author: Stéphane Reynaud

Publisher: Phaidon

ISBN: 9780714862514

Category: Cooking

Page: 160

View: 634

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Terrine presents a selection of recipes that bring together Stéphane Reynaud's passion for rural French cooking and his enthusiasm for modern cuisine. the book offers some well-loved favourites as well as some more surprising dishes that reflect contemporary tastes. Illustrated with beautiful photographs and providing a broad range of recipes, from meat to fish and vegetables, and even desserts.

Pies and Tarts for Dinner and Dessert

Author: Stéphane Reynaud

Publisher: Melville House Pub

ISBN: 1612194176

Category: Cooking

Page: 191

View: 988

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Shares a collection of sweet and savory French pie and tart recipes, including options featuring vegetables, mushrooms, poultry and rabbit, meat, fish and seafood, and cheese, as well as a selection of dessert pies.

365 Bonnes Raisons de Passer Table

Author: Stéphane Reynaud

Publisher: Allen & Unwin

ISBN: 1741969190

Category: Cooking

Page: 560

View: 3910

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Stephane Reynaud brings you 365 recipes, one for every day of the year and each one even better than the last!

Hunt for the Wilderpeople

Wild Pork and Watercress

Author: Barry Crump

Publisher: Penguin UK

ISBN: 1743487142

Category: Fiction

Page: 240

View: 2655

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When Ricky's beloved Aunt Bella dies and Social Welfare threatens to put him into care, the overweight Maori boy and cantankerous Uncle Hec flee into the remote and rugged Ureweras. The impassable bush serves up perilous adventures, forcing the pair of misfits to use all their skills to survive hunger, wild pigs and the vagaries of the weather. Worse still are the authorities, determined to bring Ricky and Uncle Hec to justice. But despite the difficulties of life on the run, a bond of trust and love blossoms between the world-weary man and his withdrawn side-kick. This rattling good yarn has now been made into a major movie: Hunt For the Wilderpeople, directed and written by Taika Waititi, and starring Sam Neill and Julian Dennison.

Gourmet Hot Dogs

How to dress your dog with style

Author: Stephane Reynaud

Publisher: Allen & Unwin

ISBN: 1743438281

Category: Cooking

Page: 144

View: 1997

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Featuring 60 easy, tasty hot dog recipes, prepared with passion in gourmet French style, Stephane Reynaud's Gourmet Hot Dogs is peppered throughout with light- hearted, quirky illustrations of cute canines, each with their eye on a tasty hot dog morsel. The recipes are divided into sausage type - from coarse and finely minced sausages, to Frankfurters, chipolatas, Toulouse sausage, chicken sausage, veal sausage - and each recipe includes suggestions for bread accompaniments, small (but perfectly formed) salad garnishes and the all-important condiments to maximise flavour and impact. Stephane's followers and fans of quick and easy food that's high quality and fun to serve will love this book for its fabulous recipes and Gallic charm.

Bruce Aidells' Complete Sausage Book

Recipes from America's Premier Sausage Maker

Author: Bruce Aidells,Denis Kelly

Publisher: Ten Speed Press

ISBN: 0307809021

Category: Cooking

Page: 336

View: 2363

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Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire. From the Trade Paperback edition.

The Meat Buyers Guide

Beef, Lamb, Veal, Pork, and Poultry

Author: NAMP North American Meat Processors Association

Publisher: John Wiley & Sons

ISBN: 0471747211

Category: Cooking

Page: 336

View: 4087

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For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected]

Handbook of Meat, Poultry and Seafood Quality

Author: Leo M. L. Nollet

Publisher: John Wiley & Sons

ISBN: 1118352459

Category: Technology & Engineering

Page: 576

View: 5709

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A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

The China Study: Revised and Expanded Edition

The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health

Author: T. Colin Campbell,Thomas M. Campbell II

Publisher: BenBella Books, Inc.

ISBN: 1942952902

Category: Health & Fitness

Page: 496

View: 3571

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The revised and expanded edition of the bestseller that changed millions of lives The science is clear. The results are unmistakable. You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet. More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined with findings in Colin’s laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet. In 2005, Colin and his son Tom, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written. Featuring brand new content, this heavily expanded edition of Colin and Tom’s groundbreaking book includes the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients stand to benefit from a surging interest in plant-based nutrition. The China Study—Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.

The Whole Hog Cookbook

Chops, Loin, Shoulder, Bacon, and All That Good Stuff

Author: Libbie Summers

Publisher: Rizzoli International Publications

ISBN: 0847836827

Category: Cooking

Page: 192

View: 3000

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Presents photographs and recipes for the major parts of a pig, ranging from popular sections such as the loin and Boston shoulder to the lesser-known parts of the offal.

The Art of French Baking

Author: Ginette Mathiot

Publisher: Phaidon

ISBN: 9780714862408

Category: Cooking

Page: 335

View: 6509

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From classic fruit tarts and delicious éclairs to airy soufflés to elaborate gâteaux, French pastries are unlike anything else in the world. Following the success of the French culinary bible I Know How to Cook by Ginette Mathiot, The Art of French Baking features more than 350 classic recipes for making authentic French pastries and desserts.

Bringing It Home

Favorite Recipes from a Life of Adventurous Eating

Author: Gail Simmons

Publisher: Grand Central Life & Style

ISBN: 1455542210

Category: Cooking

Page: 288

View: 5041

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The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.