Review “…a significant, poignant, detailed, very personalized, well-researched volume.” — Assembly, January/February 2004″…compelling.” — The Journal of Military History, October 2004″…loaded with detailed, first-person accounts of engagements.” — Choice, June 2004″…provides some excellent lessons for today’s leaders.” — ARMY, August 2004 –This text refers to the Hardcover edition. July 1953. The Korean War had become [...]
No description for this product could be found, but have a look over at Amazon for reviews and other information. Buy How Not to Eat Pork, Or, Life Without the Pig at Amazon
Review With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and The Complete Meat Cookbook Bruce Aidells has established himself as a god-like carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best recipe absolutely unquenchable. “I am a restless cook and adventurous [...]
No description for this product could be found, but have a look over at Amazon for reviews and other information. Buy Pork at Amazon
ReviewFor 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 [...]
Agricultural subsidies in grains, cotton, milk, sugar, tobacco, honey, wool, and peanuts are analyzed in this examination of U.S. farm policy. Looking at such programs as food stamps, crop insurance, subsidized credit, trade credit, trade subsidies and import restrictions, conservation, agricultural research, and taxation, this historical perspective argues that these subsidies ultimately redistribute wealth to [...]
From Publishers WeeklyStarred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of [...]
From Publishers Weekly Starred Review. Readers in search of a single tome illustrating not only how to deal with a pig carcass but also how to prepare a Shrimp and Sea Lettuce Tempura need look no further. English carnivore extraordinaire Fearnley-Whittingstall (The River Cottage Meat Book) has revised his 2001 answer to the Whole Earth [...]
From Publishers Weekly An audacious chef whose St. John restaurant in London draws legions of fans, Henderson is a staunch proponent of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, he practices what he preaches with such victuals as Rolled [...]
From Publishers Weekly Fearnley-Whittingstall (The River Cottage Cookbook) runs a farm, on 60 acres of land in Dorset, England. His is a voice full of expertise and respect for nature. If it has walked on four legs, chances are the author has raised, slaughtered and/or eaten it. Thus, this densely constructed tome, first published in [...]
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