• LARD: Cooking with Your Grandmother's Secret Ingredient

    Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.

    Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook, which features 150 recipes. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, Rhubarb Dumplings, or a Perfect Pastry pie crust for a delicious Butterscotch Peach Pie.

    You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.

    Item: 5901

    Author: Editors of GRIT Magazine

    Format: Paperback


    Packed with personal experiences backed up by expert veterinary advice and scientific studies, Raising Goats Naturally brings together a wealth of practical information on raising goats for the love of it and using their milk and meat to become more self-reliant.
    Item: 6794

    Author: Deborah Niemann

    Format: Paperback


    Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.

    Item: 6142

    Author: Stanley Fishman

    Format: Paperback


    Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life and death that we have lost connection to as a culture.

    The Compassionate Hunter's Guidebook is a guide for those that come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live. This practical manual suggests that hunting is not a "sport" and the animals whose lives are taken are not "game." It combines a deep, philosophical exploration of the ethics of killing with detailed instructions on every step of the process including:

    • Understanding your prey
    • Tools, techniques and preparation
    • The act of the hunt
    • From forest to table: processing, preserving and preparing your kill

    A unique and comprehensive, fully illustrated guide to the complexity, ethics and spirit of the hunt, The Compassionate Hunter is a must-read for beginning and experienced hunters alike. It will appeal to anyone who wishes to delve more deeply into the complex, humbling and ultimately profound reality of our relationship with the food that nourishes us.

    Item: 7212

    Author: Miles Olson

    Format: Paperback


    Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouthwatering recipes are included.

    Item: 4724

    Author: Philip Hasheider

    Format: Paperback


    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: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.

    With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
    •How to make the best primal and retail cuts from an animal
    •How to field dress wild game
    •Why cleanliness and sanitation are of prime importance for home processing
    •What tools, equipment, and supplies are needed for home butchering
    •How to safely handle live animals before slaughter
    •Important safety practices to avoid injuries
    •About the changes meat goes through during processing
    •Why temperature and time are important factors in meat processing
    •How to properly dispose of unwanted parts
    •The details of animal anatomy

    The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

    Item: 8641

    Author: Philip Hasheider

    Format: Paperback


    Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, we can make animals an optimal source of food, fiber and environmental management.

    Item: 7679

    Author: Meredith Leigh

    Format: Paperback


    Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered and marketed in a holistic system that honors both animals and consumers.

    Written in Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

    The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

    Also included are recipes, a detailed glossary, and more information on:

    • The real definition, work and role of a culinary butcher
    • The history and tradition of butchery
    • Meat: selecting your breed, grading and aging, tenderness, storing, and reheating
    • How meat gets to the table: farmers, slaughtering methods, stress, animal welfare, the role of meat inspectors, cut sheets, what's legally allowed when purchasing meat for further processing, keeping integrity in the local meat movement
    • Understanding the commercial meat food chain and recognizing deceptive practices
    • Processing your own meat: what you'll need, tools, safety, prep
    • Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds
    • Cutting up a beef forequarter and hindquarter
    • Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds
    • Cutting up a side of pork
    • Sheep: domestication, terminology, raising methods, and a partial list of meat breeds
    • Cutting up a whole lamb
    • Chicken: domestication, terminology, how to cut up a whole chicken
    • How to make sausages
    • Value-added products: what they are and how they can help increase your bottom line
    • Your own butcher shop: size, equipment, display, marketing
    • A better way of thinking about meat: a holistic overview and some conclusions

    History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological agriculture movement.

    Item: 7056

    Author: Cole Ward, Karen Coshof

    Format: Hardcover


    The traps, snares and pathguards detailed in this book can be constructed out of the most basic materials, keeping your expenses down and your net profits up. Throughout the text there are detailed diagrams including close-ups and labels for all trap settings. There are instructions on pest snares, large animal snares and transplant traps, plus camp alarms that alert you to intruders and deadly pathguards that could save your life.

    Item: 6407

    Author: Dale Martin

    Format: Paperback

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