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Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process:...
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From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that. For the home cook...
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"At a meatpacking facility in the Missouri Ozarks, Dee-Dee and her co-workers kill and butcher 40,000 chickens in a single shift. The work is repetitive and brutal, with each stab and cut a punishment to her hands and joints, but Dee-Dee's more concerned with what is happening inside her body. After a series of devastating miscarriages, Dee-Dee has found herself pregnant, and she is determined to carry this child to term. Dee-Dee fled the Pentecostal...
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"Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information...
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On the South Side to tour the Union Stock Yard, people got a firsthand look at Chicago's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Pacyga chronicles the rise and fall of an industrial district that, for better or worse, served as the public...
7) The jungle
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It was four o‟clock when the ceremony was over and the carriages began to arrive. There had been a crowd following all the way, owing to the exuberance of Marija Berczynskas. The occasion rested heavily upon Marija‟s broad shoulders- it was her task to see that all things went in due form, and after the best home traditions; and, flying wildly hither and thither, bowling every one out of the way, and scolding and exhorting all day with her tremendous...
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"Every year, Úna prepares for her father to leave her. He will wave goodbye early one morning, then disappear with seven other men to traverse the Irish countryside. Together, these men form the Butchers, a group that roams from farm to farm, enacting ancient methods of cattle slaughter. The Butchers' Blessing moves between the events of 1996 and the present, offering a simmering glimpse into the modern tensions that surround these eight fabled men....
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“Slaughterhouse” is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years-particularly industry consolidation, increased line speeds, and deregulation-have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what's really taking place behind the closed doors of America's slaughterhouses.
In this new eBook...
10) Tenderloin
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Pim is a delicate youth―stringy, solemn, and prone to bouts of unexplained weeping. When he enrolls in trade school as an apprentice butcher, his mentors have low expectations, but his lanky body conceals a peculiar flame: a passionate devotion to animals. In an industry that strives to distance the chopping block from the dinner plate, his ardor might seem like a handicap, but Pim rises through the knife-wielding ranks with a barely-tethered zeal....
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"It all began when Pat LaFrieda's great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family's first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through...
12) Mad cowboy
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The films shows how modern agriculture practices are not sustainable and can lead to diseases such as cancer and mad cow disease. Author and advocate Howard Lyman interviews other activists, scientists, ranchers, and doctors to gather opinions on every side of the issues.
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Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years shed spent mediating the lives of others...
14) Fast food nation
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When a marketing executive for a huge burger chain finds a nasty secret ingredient in their burger recipe, he goes to the ranches and slaughterhouses of Colorado to investigate and finds that the truth is sometimes difficult to swallow.
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Vermont-based master butcher Cole Ward provides a comprehensive guide to artisanal butchery that goes well beyond conventional "do-it-yourself" books, giving readers insight into the world of truly sustainable meat production. He aims to revive a traditional art that, once in jeopardy, is being seen as an increasingly important part of the local-food movement.
19) Wyborny trup
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Polish
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Marcos, pracujący w miejscowym zakładzie przetwórczym, zajmuje się ubojem ludzi - choć nikt już ich tak nie nazywa. Najpierw zakaźny wirus spowodował, że mięso zwierząt stało się trujące dla ludzi. Wtedy rządy zainicjowały "przemianę". Teraz jedzenie "specjalnego mięsa" jest legalne. Pewnego dnia otrzymuje żywy okaz najwyższej jakości. Choć zdając sobie sprawę, że jakakolwiek forma osobistego kontaktu jest zabroniona pod groźbą...
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A passion for slaughter keeps Box in line at the local abattoir where he can quench his thirst for blood. When Nathan, a young parolee arrives in town, Box is instructed to take him under his wing, and soon the two men bond over a murder. Unable to resist the bloody temptations, the two form a friendship revolving around their sickness for killing. A friendship which is bad news for everyone in town.
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