By Lorna Piatti-Farnell
Read Online or Download Beef: A Global History PDF
Similar cooking by ingredient books
While devil, a territorial Doberman pinscher, lands up useless, Steven, a tender mailman, turns novice detective in an effort to transparent his identify during this comedian secret novel. dealing with 20-something, post-college angst, he fumbles his method via his past love and his first profession with the aid of his homicide She Wrote–addicted ally, Gina.
Darkish chocolate fans will fall head over heels for every of the greater than 60 indulgent recipes in Deep darkish Chocolate. daily treats contain Black Magic Chocolate coffee Cookies and Crunchy Nut Bittersweet Caramel Bars, whereas fancy delights like Papa Haydn's Chocolate Gateau and Little Chocolate Cheesecake with Mocha Affogato provide up impossible to resist decadence.
Unabashedly Asian with no being conventional, a slightly of Tropical Spice displays the attention-grabbing combination of peoples and cultures of Southeast Asia and the way that is affecting their respective cuisines. this contemporary, clean method of Asian cooking is prominent world wide today—honest meals that's effortless to place jointly, fit and assured to delight.
One pan + clean elements = dinner for 2! With an emphasis on lowering prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up the proper couple's advisor to basic, whole, and actually scrumptious meals—imagine Balsamic Braised fowl Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that may be made in a single skillet, in lower than 60 mins.
Additional resources for Beef: A Global History
Japanese Beef I know what you are thinking. You know your cows. Japanese beef is highly prized, a special category of meat that is coveted and expensive and served only in the best and most fashionable restaurants around the world. You are imagining television chefs singing the praises of Kobe beef and proclaiming its superior qualities. And you are probably assuming, just as I did, that the Japanese might have been perfecting ‘the art of beef’ for centuries, perhaps even millennia. As it turns out, the history of beef in Japan is not longstanding; it is, without a doubt, a modern development.
By 4000 BC, cattle were fully domesticated and had become a reliable presence in human groups. They had also evolved into two main and distinct sub-categories, which formed the basis for the development of cow species around the world: these are known as the ‘humpless’ cattle (Bos taurus) – which developed originally in Africa and the Near East – and the ‘humped’ cattle (B. indicus), more indigenous to Indian regions. Velten asserts that, without a doubt, these two species played an ‘enormous role in shaping civilisation’, impacting not only on lifestyle – their culinary uses converting human existence from nomadic to sedentary – but also functioning as an important socio-economic expression of wealth.
The meat is cut into small pieces and cooked on griddles and gridirons over a low flame of wood charcoal. Recently, pork has also begun to make an appearance as an additional ingredient at yakiniku restaurants; in spite of this, however, beef remains the favourite meat of choice for this particular grilling method. At yakiniku restaurants, the meat is chosen by the patrons and is taken directly to their table still in its raw form. The diners themselves cook the pieces of beef and offal on a grill.
Beef: A Global History by Lorna Piatti-Farnell