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Meat / by Steele, Wilbur Daniel,1886-1970.(CARDINAL)220806;
Subjects: Fiction.; North Caroliniana.;
Available copies: 1 / Total copies: 1
On-line resources: Suggest title for digitization;
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Meat / by Amoroso, Cynthia.(CARDINAL)756149; Noyed, Robert B.,1962-(CARDINAL)656524; Andersen, Gregg,photographer.(CARDINAL)668133; Andersen, Gregg.(CARDINAL)668133; Andersen, Gregg, ill.; Andersen, Gregg,illustrator.(CARDINAL)668133;
Includes bibliographical references and index.An introduction to foods included in the meat and protein food group and why they are important to eat.Accelerated Reader AR
Subjects: Meat; Food; Nutrition; Meat.; Food.; Nutrition.;
Available copies: 12 / Total copies: 18
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Meat : a kitchen education / by Peterson, James.(CARDINAL)358103;
Basic cooking techniques -- Improvising international flavors -- Chicken and turkey -- Fowl, rabbit and hare, and venison -- Pork -- Beef -- Veal -- Lamb and goat -- Sausages -- Pâtés, terrines, and foie gras -- Broths and consommés.
Subjects: Cooking (Meat); Meat cuts.;
Available copies: 2 / Total copies: 3
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Meat : a love story / by Bourette, Susan.(CARDINAL)489106;
Subjects: Meat industry and trade.;
Available copies: 1 / Total copies: 1
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Meat / by Singer, Jane E.(CARDINAL)607019;
Includes bibliographical references (page 46) and index.Where does meat come from? -- The history of meat -- Who raises the meat we eat? -- How is meat raised? -- How does meat get to your plate?Many people eat meat every day. From steak to hamburgers, from turkey dinners to hotdogs at the baseball game, meat is a part of most people's daily lives. Learn about the animals we eat, the places that produce meat, and the people who make it all happen. Discover the story of your food--where it was grown, who grows it, and how it gets to your plate.
Subjects: Young adult literature.; Meat.; Food supply.;
Available copies: 1 / Total copies: 1
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Meat! : life on a sheep farm / by Owen, Ruth,1967-(CARDINAL)300402;
Looks at life on a sheep farm, including caring for the animals and shearing.Accelerated Reader AR
Subjects: Sheep ranches; Sheep;
Available copies: 2 / Total copies: 2
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The meat book; a consumer's guide to selecting, buying, cutting, storing, freezing, & carving the various cuts / by Evans, Travers Moncure.(CARDINAL)624635; Greene, David,-1972.(CARDINAL)624630;
Bibliography: pages 302-303.
Subjects: Meat.;
Available copies: 1 / Total copies: 1
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Meat : the ultimate cookbook / by Sarasin, Keith,author.(CARDINAL)816104;
Introduction -- Meat 101 -- Beef -- Pork -- Poultry -- Lamb, goat, venison & rabbit -- Brines, rubs, stocks & sauces -- Industry insiders -- Sides, salads, & accompaniments."With over 300 mouthwatering, internationally inspired recipes built around beef, pork, lamb, goat, wild game, and poultry, Meat: The Ultimate Cookbook is the definitive guide to preparing meat. No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table. Sarasin has compiled easy-to-follow recipes, gorgeous original photography that bring recipes to life and details butchering techniques, and interviews with notable farmers and chefs. At over 800 pages, Meat is the only cookbook the omnivore in your life will need"--Publisher's website.
Subjects: Cookbooks.; Cooking (Meat);
Available copies: 1 / Total copies: 1
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Meat : everything you need to know / by LaFrieda, Pat.(CARDINAL)406869; Carreño, Carolynn.(CARDINAL)673936;
Veal -- Lamb -- Chopped meat -- Poultry -- Pork -- Beef.Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat. With more than 75 mouthwatering recipes for beef, pork, lamb, veal, and poultry, this magnificent cookbook is a feast for all the senses as it celebrates the food that people really love to eat.
Subjects: Cookbooks.; Cooking (Meat);
Available copies: 1 / Total copies: 2
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Meat : from the farm to your table / by Hasan, Heather.(CARDINAL)461018;
Includes bibliographical references (pages 43-46) and index.Presents safety issues in meat as food, covering raising conditions, processing and shipping, and what you can do to make smart choices. The average American consumes an excessive half-pound (227 grams) of meat per day. To satisfy this huge demand for meat, ten billion animals must be raised and slaughtered each year, according to the Farm Animal Rights Movement. This book will examine the meat consumers eat, delving into various issues including: feedlots, slaughterhouses, processing plants, and the possible harm this system may have on animal welfare, human health, and the environment. Readers also learn about what steps are being taken to make eating meat as safe as possible. Being educated about the meat industry empowers people with the knowledge to make wise choices about their health, and support the local farmers and markets that use sustainable methods for their products. Suggestions for how students can become involved in their school and community in promoting smart farming practices and consumerism are also included. Author Biography, Bibliography, For Further Information Section, Further Reading, Glossary, Index, List of Organizations, Sidebars, Web Sites5678980X
Subjects: Meat; Meat industry and trade;
Available copies: 1 / Total copies: 1
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Results 1 to 10 of 4,067 |