Joy of Cooking All About Chicken
Joy of Cooking All About Chicken
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Added On: 8-Mar-2011
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Category: Non Vegetable e-Book
EBook Description: A fresh and original way to put the classic advice of Joy of Cooking to work — illustrated and designed in a beautiful and easy-to-use new book.
Organized by techinique — roasting, broiling, baking, braising, grilling, frying, and more
More than 100 of Joy’s recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken
Invaluable techniques and tips for buying, storing, preparing, and carving chicken
Sixty years after Irma Rombauer advised new cooks to “Stand facing the stove,” America’s love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.
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The editor of Rural Heritage has written a first-rate guide for the small producer interested in healthful meat and eggs as well as the exotic breed fancier raising birds for show. Having published a number of general guides to backyard poultry, including one for children, Damerow here concentrates on everything that can go wrong: diseases; problems associated with keeping birds in close quarters or caging them; litter; cannibalism; vitamin deficiency, resulting in poor molting; incubators that are too hot or too cold; predators; and the invasions of rats. She stresses that the best preventative measures involve protecting one's flock against outside influences (such as wild birds or other chickens), careful culling, and balanced nutrition. Damerow is a good writer, carefully walking the line between insulting the reader's intelligence, a flaw with many books of this sort, and giving more technical information than growers need. Her discussion of how one keeps straight which chick came from which mating--which involves the injection of food dyes into fertilized eggs, and carefully marking the webbings of feet--is downright ingenious. Flawless. John Mort
300 Mouthwatering Chicken Recipes
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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
CHICKEN PECAN QUICHE
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CHICKEN BREASTS IN SOUR CREAM
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Chicken is a favorite for just about everybody and it's low in fat! So grab your copy today of "300 Chicken Recipes" and you can be making mouthwatering meals for your family or friends tonight!
Chicken Soup for the Couple\'s Soul
Whether single, separated or someone\'s spouse, everyone wants to find and keep this elusive thing called love. Bestselling author and foremost relationship expert Barbara De Angelis teams up as a co-author of Chicken Soup for the Couple\'s Soul, a collection of heartwarming stories about how real people discovered true love with the person of their dreams. With chapters on finding each other, intimacy, commitment, understanding, and overcoming obstacles, readers will find inspiration whether they\'re beginning a new relationship, hoping to work through a difficult one, or trying to recognize extraordinary moments in their lives. A sweet spoonful of this enchanting Chicken Soup collection will warm the hearts of the romantic readers everywhere.
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Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. Finally, here's a book that lets you have it both wayson the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table.
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212 Hot & Delicious Pizza Recipes
* Bacon Cheeseburger Pizza
* Beefy Hash Brown Pizza
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Professional Pizza Guide
It's impossible to date the first pizza, since it was never invented as such, but rather
evolved over thousands of years. Starting from the flat rounds of bread that go way
back to all civilizations, most spread some mixture of herbs and oil on them before or
after baking. But pizza, as we know it, came into its own when the poorer Neapolitan's
started topping these humble rounds of dough with tomato.
The first pizzeria in America was opened on Spring Street in Manhattan in 1905.
However, pizza never caught on in this country until after World War II, when
GI's returning home from Naples refused to leave these delectable pies in Italy.
But it took several decades before Americans developed their own pizza styles.
Pizza Recepies Really Good For Every Pizza Lover
Enjoy and have an awsome pizza!!!!!
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Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals, to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards. This edition has been fully updated and revised to reflect a more integrated "farm to table" approach, and a more international perspective. Includes new material on BSE, a new section on operational hygiene, and more complete treatment of husbandry and ante-mortem issues.
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In this voluminous look at all things bacon, the creator of BaconUnwrapped.com takes her love of pig belly to print. Like its subject, this material is best consumed in small portions; along with anecdotes and opinions from hog farmers, chefs, food bloggers and average Joes, first-time author Lauer also covers topics like bacon production, non-pork variations, and songs devoted to the breakfast meat. Lauer does her best to keep things light, but her relentless cheerleading quickly becomes grating; her phrase "The Best Meat Ever" appears on almost every page.
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