The most comprehensive and complete meat and poultry indentification manual ever published for the foodservice industry, this book contains more than ...... more

The most comprehensive and complete meat and poultry indentification manual ever published for the foodservice industry, this book contains more than 350 illustrated cuts, buying and ordering procedures, nutrition data, food safety, USDA grading standards, and NAMP/IMPS identification numbers. .

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From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and...... more

From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and comprehensive information about when, where, and how to buy meat; how to tell if it's fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes. A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.

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From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and...... more

From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and comprehensive information about when, where, and how to buy meat; how to tell if it's fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes. A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.

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Containing over 400 photographs, this guide features the best ingredients in organic food and drink. It tells why organic ingredients offer the best...... more

Containing over 400 photographs, this guide features the best ingredients in organic food and drink. It tells why organic ingredients offer the best health choices, and contains advice on buying, storing and cooking. It features recipes that make the most of seasonal organic cooking, including soups, salads, meat, poultry and fish dishes.

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Paper or plastic? Cloth or disposable? Regular or organic? Every day, environmentally conscious consumers are faced with the overwhelming "Catch-22" of a...... more

Paper or plastic? Cloth or disposable? Regular or organic? Every day, environmentally conscious consumers are faced with the overwhelming "Catch-22" of a capitalist society--reconciling the harm we do by consuming, while still providing ourselves and our families with the goods and services we need. It's enough to make a city-dweller crazy. Fret no more! The US-based Union of Concerned Scientists has put together a well-researched and eminently practical guide to the decisions that matter. The authors hope that the book will help you set priorities, stop worrying about insignificant things and understand the real environmental impacts of household decisions. For instance, you may be surprised to learn that buying and eating meat and poultry is much more harmful to the environment than the packaging the meat is wrapped in, even if it's styrofoam. This guide takes on both sides of the consumer impacts argument, goring sacred cows of the environmentalist movement (like the strident emphasis on recycling) and the industrialist perspective (like the relentless message to buy more, more, more). If you're confused and overwhelmed by all the environmental decision-making in the modern world, you'll find new inspiration in this book. --Therese Littleton, Amazon.com

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Get the most out of your grocery shopping with this innovative shopper's guide and cookbook rolled into one. In "Eat Good Food," former chef Sam...... more

Get the most out of your grocery shopping with this innovative shopper's guide and cookbook rolled into one. In "Eat Good Food," former chef Sam Mogannam, owner of San Francisco's popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us. "Eat Good Food" gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market's in-house kitchen a destination for food lovers, combined with Sam's favorite recipes, you'll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Creme will delight throughout the year. No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including: - Why spinach from open bins is better than prepackaged greens - What the material used to wrap cheese can tell you about the quality of the cheese itself - How to tell where an olive oil is really from--and why it matters - What "never ever" programs are, and why you should look for them when buying meat With primers on cooking techniques and anecdotes that entertain, enlighten, and inspire, "Eat Good Food" will revolutionize the way you shop and eat.

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Containing over 400 photographs, this guide features the best ingredients in organic food and drink. It tells why organic ingredients offer the best...... more

Containing over 400 photographs, this guide features the best ingredients in organic food and drink. It tells why organic ingredients offer the best health choices, and contains advice on buying, storing and cooking. It features recipes that make the most of seasonal organic cooking, including soups, salads, meat, poultry and fish dishes.

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With nerves of steel and a cool head, mutual-fund manager Mark Mobius travels the globe in search of good, undiscovered companies in risky, emerging markets. In...... more

With nerves of steel and a cool head, mutual-fund manager Mark Mobius travels the globe in search of good, undiscovered companies in risky, emerging markets. In Passport to Profits, he takes you on a enlightening international tour, from Estonia to Russia to Nigeria. He shows you how he's established a winning long-term record at Franklin Templeton funds, up an average 20 per cent a year between 1987 and 1997. "I'd toured rubber plantations in Thailand and road-tested bikes over the pothole-ridden roads of rural China. I'd choked on roasted camel's meat, sheep's eyeball, guinea pig and dined (surprisingly well) on scorpions on toast", Mobius writes, "all to find undervalued companies before other investors do. I think you could safely say that I'm driven".Like his mentor, the famed Sir John Templeton, Mobius believes in buying stock at the peak of pessimism and believes that the economic turmoil overseas in the late 1990s may signal an opportunity. The author lays out more than 80 rules for investing in developing nations and provides plenty of examples of how he picked winners like Shanghai Dazhong Taxi Co., Ltd. and was burned by Cukurova, a Turkish utility, and other losers. Passport to Profits is a valuable and easy-to-read tour for investors interested in the world's up-and-coming economies. --Dan Ring, Amazon.com

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This is a beautiful guide celebrating the humble sausage. "Sausage" is a country-by-country guide to the best fresh and cured sausages in the...... more

This is a beautiful guide celebrating the humble sausage. "Sausage" is a country-by-country guide to the best fresh and cured sausages in the world. It is all about the much-loved banger, over 330 different varieties are pictured with information on flavour, where to buy and where they originate from helping you seek out the best charcuterie. You can try your hand at making your own sausages, salami and cured meats with step-by-step instructions and enjoy each region's most famous sausages with 48 classic recipes such as fabada and cassoulet. "Sausage" is a unique gift for any sausage lover and a sizzlingly good read.

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Paper or plastic? Cloth or disposable? Regular or organic? Every day, environmentally conscious consumers are faced with the overwhelming "Catch-22" of a...... more

Paper or plastic? Cloth or disposable? Regular or organic? Every day, environmentally conscious consumers are faced with the overwhelming "Catch-22" of a capitalist society--reconciling the harm we do by consuming, while still providing ourselves and our families with the goods and services we need. It's enough to make a city-dweller crazy. Fret no more! The US-based Union of Concerned Scientists has put together a well-researched and eminently practical guide to the decisions that matter. The authors hope that the book will help you set priorities, stop worrying about insignificant things and understand the real environmental impacts of household decisions. For instance, you may be surprised to learn that buying and eating meat and poultry is much more harmful to the environment than the packaging the meat is wrapped in, even if it's styrofoam. This guide takes on both sides of the consumer impacts argument, goring sacred cows of the environmentalist movement (like the strident emphasis on recycling) and the industrialist perspective (like the relentless message to buy more, more, more). If you're confused and overwhelmed by all the environmental decision-making in the modern world, you'll find new inspiration in this book. --Therese Littleton, Amazon.com

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Get the most out of your grocery shopping with this innovative shopper's guide and cookbook rolled into one. In "Eat Good Food," former chef Sam...... more

Get the most out of your grocery shopping with this innovative shopper's guide and cookbook rolled into one. In "Eat Good Food," former chef Sam Mogannam, owner of San Francisco's popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us. "Eat Good Food" gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market's in-house kitchen a destination for food lovers, combined with Sam's favorite recipes, you'll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Creme will delight throughout the year. No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including: - Why spinach from open bins is better than prepackaged greens - What the material used to wrap cheese can tell you about the quality of the cheese itself - How to tell where an olive oil is really from--and why it matters - What "never ever" programs are, and why you should look for them when buying meat With primers on cooking techniques and anecdotes that entertain, enlighten, and inspire, "Eat Good Food" will revolutionize the way you shop and eat.

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He makes it sound so easy. Just select the shares that perform. Now in its third edition, Richard Koch's Selecting Shares That Perform has earned its right to a...... more

He makes it sound so easy. Just select the shares that perform. Now in its third edition, Richard Koch's Selecting Shares That Perform has earned its right to a place on every investor's bookshelf. Koch sets out rules that anyone, from novice investor to seasoned expert can use to his or her benefit. The breezy, can-do attitude is helpful--to say nothing of the information, presented a little bit at time, so as to not overwhelm. By the end, every reader will have gained invaluable insights and useful knacks for understanding how the best City investors profit. One of Koch's first insights is that different investment techniques are appropriate for different kinds of people, but the basic concept revolves around how much effort the reader/investor is willing to take on. The meat of the book is in the 10 different means of selecting the next big winners, including such advice as: follow the rainmakers and buy the shares that those with an investing track record have bought; select a handful of truly excellent shares and then sit back and let your profits ride; invest in things you know about; find companies with growing earnings; dig deep into company reports and understand the investment. Koch concludes by stating that "none of the ways recommended is a licence for the lazy to get rich quick. All of the ways are encouragement to the industrious and creative elements in our society to apply the same mixture of effort and inspiration to the compounding of wealth as to its original creation." Amen to that. --Bruce McWilliams

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Traditional Lorne pan used for lorne sausage The lorne the pan will take 4lb of sausage meat. 12 inches long. You just can't escape the...... more

Traditional Lorne pan used for lorne sausage The lorne the pan will take 4lb of sausage meat. 12 inches long. You just can't escape the Scottish Lorne Sausage. So, although it isn't one of our most famous foods, it IS a very typical food eaten by the locals. So it's worth a try.. Why make your own sausages? Sausages are one of the most popular foods in Britain with over 266,500 tonnes being consumed every year. However there is always the worry about what goes into the sausage. Making your own is a way of controlling this. Perhaps you have a special diet such as gluten free, low fat or have allergies to certain ingredients. Sausages can be tailor made to your own specifications. Buying free range organic meat from a farmer's market or butcher ensures that you have a good quality sausage. When using spice mixes always check that there are no "nasties" such as Mono Sodium Glutamate in the ingredients. Remember, not all "E" numbers are harmful. As a general guide, avoid any "E" numbers that are classed as artificial colourings or artificial flavourings.

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This is a beautiful guide celebrating the humble sausage. "Sausage" is a country-by-country guide to the best fresh and cured sausages in the...... more

This is a beautiful guide celebrating the humble sausage. "Sausage" is a country-by-country guide to the best fresh and cured sausages in the world. It is all about the much-loved banger, over 330 different varieties are pictured with information on flavour, where to buy and where they originate from helping you seek out the best charcuterie. You can try your hand at making your own sausages, salami and cured meats with step-by-step instructions and enjoy each region's most famous sausages with 48 classic recipes such as fabada and cassoulet. "Sausage" is a unique gift for any sausage lover and a sizzlingly good read.

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More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic...... more

More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest.

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