This Is a Pig Not Ham, Not Pork Not Bacon Just a Pig

Lined Journals to Write In, 6 X 9, 108 Pages

Author: My Lined Journal,Blank Book Billionaire

Publisher: Createspace Independent Publishing Platform

ISBN: 9781543044645

Category:

Page: 110

View: 9199

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Blank lined journals are perfect to record all the important events in your life and this 6 x 9, 108 page lined notebook is excellent for doing just that. A place for all your thoughts, poems, funny quips or even recipes. Honestly it is just lined paper inside so you can make it into anything you want. A day timer, travel journal, diary, notebook for school, etc. You could even write the next bestselling graphic novel in it. O.K. I know you get it. Oh and it makes the perfect gift. Blank Book Billionaire Journals, Coloring Books and Puzzle Books is focused on creating high quality, fun and yet practical books to enhance your daily life. Whether you are looking for a funny and hilarious journal as a gift option or something to track your fondest memories or your favorite recipes we have it. We have the following books ready for you in multiple varieties: Notorious Notebooks Journal Your Life's Journey My Recipe Journal My Travel Journal My Bucket List My Diet Journal My Food Journal My Dream Journal My Gratitude Journal My Pregnancy Journal My To Do List Journal My Address Book My Smoothie Recipe Journal My Fitness Journal My Workout Journal My Golfing Log Book My Running Journal My Daily Journal My Lined Journal My Lined Notebook Kadence Lee Coloring Books Just search Amazon for any one of these author names and look for ones with Blank Book Billionaire. Scroll up and grab your copy today, nah grab two ;)

This Is a Pig Not Ham, Not Pork Not Bacon Just a Pig

Composition Notebook Journal, 8. 5 X 11 Large, 120 Pages College Ruled (Back to School Journal)

Author: Dartan Creations

Publisher: Createspace Independent Publishing Platform

ISBN: 9781974193172

Category:

Page: 122

View: 9000

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Cute & Cool Composition College Ruled Notebooks This awesome school journal for kids and college students has 120 lined pages measuring 8.5 x 11 with a matte cover people will be jealous of. Stop buying those boring composition books and grab one of these funny themed school notebooks. Great gift ideas for teachers, kids, teens, women and men. Perfect for back to school supplies, birthday gifts, Christmas gifts or even Coaches gifts. These College Ruled Journals make great: Back To School Notebooks School Supplies For Students Primary Composition Books College Ruled Journals Teacher Notebooks Cute Notebooks 8.5 x 11 Dream Journals For Kids First Day Of School Books Large Notebooks and Journals Stock up for the back to school rush or just because you need a good looking lined journal notebook today!

PIG/PORK

Archaeology, Zoology and Edibility

Author: Pía Spry-Marqués

Publisher: Bloomsbury Publishing

ISBN: 1472911407

Category: History

Page: 288

View: 796

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Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look of the myriad causes underlying this singular, multi-millennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behaviour, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others. The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts, with particular reference to the story of the Iberian Jews and Muslims at the time of the Inquisition. The book goes on to look at how pigs' characteristics and our relationship with them have combined to produce many of the world's great dishes. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behaviour and culture.

Lesser Beasts

A Snout-to-Tail History of the Humble Pig

Author: Mark Essig

Publisher: Basic Books

ISBN: 0465040683

Category: Nature

Page: 320

View: 1338

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Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes. As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance. An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.

Praise the Pig

Loin to Belly, Shoulder to Ham Pork-Inspired Recipes for Every Meal

Author: Jennifer L. S. Pearsall

Publisher: Skyhorse Publishing, Inc.

ISBN: 1510700390

Category: Cooking

Page: 232

View: 5807

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Cook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover! The porky pig—juicy, delectable, and irresistibly flavorful—has found its spotlight in American cuisine after being overshadowed by beef and chicken in the distant past. Today, the wondrous pig is celebrated in restaurants and household dining tables all over the country as crispy strips of bacon, tender pork loins, succulent hams, and bouncy sausages; so, what better way to take our relationship with piggy even further than with a cookbook dedicated to cooking the most scrumptious parts of the pig? In loving detail, bacon maven and pork pro Jennifer Pearsall highlights the consumer-friendly parts of the pig that you can find readily in any grocery store—loins and tenderloins, ham, bacon, sausage, and shoulder; the parts you want to eat the most! In over fifty recipes, she illustrates how to make full use of each part for breakfast, lunch, and dinner, as well as snacks on the go. Without using the typical dry “cookbook voice,” Pearsall takes you on a culinary journey through each recipe with her expertise and passion, sharp and witty tongue, personal anecdotes, and exhaustive details on how to cook the pig just right. Discover the versatility of the pig, express yourself in a multitude of porky creations, and honor the pig that we so often take for granted! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Storey's Guide to Raising Pigs, 3rd Edition

Care, Facilities, Management, Breeds

Author: Kelly Klober

Publisher: Storey Publishing

ISBN: 1603426868

Category: Technology & Engineering

Page: 374

View: 9815

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Learn how to successfully raise your own pigs. Stressing the importance of sustainable and environmentally friendly farming practices, Kelly Klober provides expert tips on making your hog operation more efficient and profitable. Storey’s Guide to Raising Pigs will give beginners the confidence they need to succeed, while inspiring experienced farmers to try new techniques and experiment with new breeds.

The Complete Farmer

Or, General Dictionary of Agriculture and Husbandry: Comprehending the Most Improved Methods of Cultivation; the Different Modes of Raising Timber, Fruit, and Other Trees; and the Modern Management of Live-stock: with Descriptions of the Most Approved Implements, Machinery, and Farm-buildings

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 1060

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The Joy of Keeping a Root Cellar

Canning, Freezing, Drying, Smoking and Preserving the Harvest

Author: Jennifer Megyesi

Publisher: Skyhorse Publishing Inc.

ISBN: 1602399751

Category: Cooking

Page: 271

View: 5529

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A comprehensive, full-color guide to root cellaring—storing vegetables, meat, and more.

Pigs & Pork

River Cottage Handbook

Author: Gill Meller

Publisher: Bloomsbury Publishing

ISBN: 1408896648

Category: Cooking

Page: 256

View: 1940

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In the fourteenth River Cottage Handbook, Gill Meller shows how to keep pigs and cook with pork. Keeping a herd of pigs brings a lot of enjoyment – they are curious, intelligent and (often) lovable animals, with plenty of character. When the time comes, they can provide you with a fine carcass that can be turned into all manner of tasty things. The River Cottage ethos is all about knowing the story behind what's on the plate, and as Gill Meller explains in this accessible and comprehensive guide, by rearing and butchering your own pigs you'll be able to create a full range of delicious pork products in the most sustainable, economical and hands-on way possible. Pigs & Pork gives expert advice on choosing whether to keep your own pigs, on sourcing them and setting up their home, and on feeding and caring for them. Gill also explains how you can arrange for the pigs' eventual slaughter, and how to find a good butcher or carry out your own butchery at home and identify the different cuts of meat. And even if you are buying your pork from the butcher, there is plenty to inspire. In the mouth-watering recipe section you will find the ultimate roast pork, farmhouse pâtés, pork scratchings, brawn, sausages, rillettes, pork pies, Scotch eggs and black pudding, as well as instructions for how to home-cure your own bacon, ham and salami. And of course, there are guidelines for setting up a proper hog roast to cater for large numbers, River Cottage-style – simply the perfect fare for an outside gathering. Whether you are just after the secret to sensational crackling, or you want to go the whole hog and set up your own sty, this book will guide you on the road to pork heaven.

Pig

King of the Southern Table

Author: James Villas

Publisher: Houghton Mifflin Harcourt

ISBN: 0544187709

Category: Cooking

Page: 448

View: 8119

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A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal. Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 years Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.

British Husbandry

Exhibiting the Farming Practice in Various Parts of the United Kingdom. Comprising reports of select farms; outlines of Flemish husbandry; useful and ornamental planting; road-making; cottage economy. 3

Author: John French Burke

Publisher: N.A

ISBN: N.A

Category:

Page: 560

View: 4981

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Smoking Food

A Beginner's Guide

Author: Chris Dubbs,Dave Heberle

Publisher: Skyhorse Publishing Inc.

ISBN: 1602392579

Category: Cooking

Page: 185

View: 2875

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This ultimate how-to guide to smoking food provides detailed descriptions that even beginners will easily follow and includes useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat).

Pure Pork Awesomeness

Totally Cookable Recipes from Around the World

Author: Kevin Gillespie,David Joachim

Publisher: Andrews McMeel Publishing

ISBN: 144947019X

Category: Cooking

Page: 240

View: 2529

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"Like Bubba Gump and his shrimp, I have a million ways to cook pork because I love it so much. If I had only one animal to eat forevermore, I would eat pigs. You could have a pork chop one day, pulled pork another, and cured bacon the next day, and they’d all taste completely different. You can't do that with chicken. Chicken tastes like chicken no matter what part of the animal you eat. And I love beef and lamb, but they don't have the amazing versatility of pork. Pork can be the star of the show or a background flavor. But no matter where it shows up, pork is always welcome on my table." ---from the introduction, Kiss a Pig On Bravo TV's season six of Top Chef, Kevin Gillespie became known for his love of pork. He literally wears it on his sleeve with his forearm tatoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his passion and love of pork in a book devoted entirely to the subject. Pure Pork Awesomeness celebrates pork's delicious versatility with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon. Organized like the pig itself, recipes use every cut of pork from shoulder and tenderloin to pork belly and ham. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like "ribeye of pork". . . all from a witty, talented chef who knows the ins and outs of cooking pork at home.

The Canada Farmer

A Fortnightly Journal of Agriculture, Horticulture and Rural Affairs

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 1430

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Homegrown Pork

Humane, Healthful Techniques for Raising a Pig for Food

Author: Sue Weaver

Publisher: Storey Publishing

ISBN: 1612121268

Category: Cooking

Page: 247

View: 2887

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A livestock expert shows readers how to raise a pig safely and humanely in one's own backyard, covering such topics as selecting a breed with great flavor, feeding, housing, fencing, health care and humane processing. Original.