Salami
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Author | : Gerhard Feiner |
Publisher | : Academic Press |
Total Pages | : 232 |
Release | : 2016-07-26 |
Genre | : Technology & Engineering |
ISBN | : 0128096802 |
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers. - Provides food safety summaries at the end of each chapter - Includes detailed information on the composition and function of raw meat, additives, and technologies - Presents recipes on how salami is produced by linking theory and science with the process of making salami - Describes how to avoid faulty products and control food safety, etc.
Author | : Minna Salami |
Publisher | : Zed Books Ltd. |
Total Pages | : 192 |
Release | : 2020-03-25 |
Genre | : Social Science |
ISBN | : 178699528X |
In Sensuous Knowledge, Minna Salami draws on Africa-centric, feminist-first and artistic traditions to help us rediscover inclusive and invigorating ways of experiencing the world afresh. Combining the playfulness of a storyteller with the insight of a social critic, the book pries apart the systems of power and privilege that have dominated ways of thinking for centuries – and which have led to so much division, prejudice and damage. And it puts forward a new, sensuous, approach to knowledge: one grounded in a host of global perspectives – from Black Feminism to personal narrative, pop culture to high art, Western philosophy to African mythology – together comprising a vision of hope for a fragmented world riven by crisis. Through the prism of this new knowledge, Salami offers fresh insights into the key cultural issues that affect women’s lives. How are we to view Sisterhood, Motherhood or even Womanhood itself? What is Power and why do we conceive of Beauty? How does one achieve Liberation? She asks women to break free of the prison made by ingrained male-centric biases, and build a house themselves – a home that can nurture us all. Sensuous Knowledge confirms Minna Salami as one the most important spokespeople of today, and the arrival of a blistering new literary voice.
Author | : Ayọ̀ Salami |
Publisher | : |
Total Pages | : 668 |
Release | : 2008 |
Genre | : Divination |
ISBN | : |
Author | : Elias Cairo |
Publisher | : Ten Speed Press |
Total Pages | : 290 |
Release | : 2015-10-27 |
Genre | : Cooking |
ISBN | : 1607747014 |
A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand. Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.
Author | : Jerry Smath |
Publisher | : Harry N. Abrams |
Total Pages | : 40 |
Release | : 2007-11-01 |
Genre | : Juvenile Fiction |
ISBN | : 9780810993501 |
When chubby cat Sammy Salami's owner Pete goes missing, Sammy boards a train to look for him, is adopted by a passenger and has a nice vacation, but he continues to look for Pete.
Author | : Henry Winkler |
Publisher | : ABDO |
Total Pages | : 188 |
Release | : 2006-01-01 |
Genre | : Juvenile Fiction |
ISBN | : 9781599611099 |
Antics ensue after Hank throws his report card into a meat grinder.
Author | : Meredith Leigh |
Publisher | : New Society Publisher |
Total Pages | : 225 |
Release | : 2017-11-06 |
Genre | : Cooking |
ISBN | : 1771422483 |
Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: sourcing ingredients clear explanations of charcuterie technique creative recipes balancing tradition and invention smoking meats and building your own smoker The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike — and any home artisan.
Author | : James V. Shubert |
Publisher | : AuthorHouse |
Total Pages | : 148 |
Release | : 2011-10-24 |
Genre | : Family & Relationships |
ISBN | : 1467044881 |
The hot August sun shone upon the southern slopes of Echo Gulch. Wisps of hot smoke filtered through the duff of dead vegetation, igniting into a small flame. The flame kindled dry vegetation around it, quickly growing bigger and bigger. Energized by fresh oxygen, the fire increased into a ruddy blaze. A light breeze whisked the fire along. It spread rapidly, igniting everything in its path as it dashed up the mountainside. The raging inferno climbed into the treetops, propelling tongues of fire and firebrands hundreds of feet into the sky. The burning brands settled into the forest miles away, starting spot fires as they landed. Salami's home was in imminent danger. Chatters had to take quick action to warn the forest critters of the massive fire and to save his family from devastation. Salami and Bozzo teamed up, to assist Mom and Dad in saving the family farm. This is a heartwarming story of Salami, Bozzo and Chatters, who faced realistic and life-threatening challenges of fire and ice. Salami, a lovable, chubby, potbellied pig, shared the farm with Mom, Dad, and his best friend, the family dog Bozzo. Their friend Chatters, the pine squirrel, lived in the nearby forest.
Author | : Hector Kent |
Publisher | : The Countryman Press |
Total Pages | : 482 |
Release | : 2014-11-03 |
Genre | : Cooking |
ISBN | : 1581576528 |
Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.
Author | : Laurie Gwen Shapiro |
Publisher | : Algonquin Books |
Total Pages | : 309 |
Release | : 1999-04-01 |
Genre | : Fiction |
ISBN | : 1565128923 |
The Tall Poppies--a few days ago, they were just another Aussie band watching their fame ebb faster than a nitrous high. Then Stuart, the drummer, is gunned down by Australian drug lords, and the band is suddenly news in Australia, America, and even on CNN. Rachel, a chatty twenty-seven-year-old New Yorker, is the band's housemate. She digs Colin, the bassist, who has commitment issues. After witnessing the murder, she flees to the safety of family in NYC, where she bumps into Stuart, the "corpse," ordering tuna salad on rye at Eisenberg's Sandwich Shop. This is a story about sex, rock 'n' roll, the pressures of hipness, making it big, and reconciling family ties. And Colin and Rachel's own unlikely story of true love is the best unexpected salami of them all. "Full of fresh characters and crazy coincidences."--Library Journal; "An engagingly breezy first novel . . . has commendable energy and marches along smartly to its own arrhythmic, offbeat beat."--Kirkus Reviews; "The language is as crisp and dead-on as the movie Clueless, and the action as picaresque as Moll Flanders."--Frank McCourt, author of ANGELA'S ASHES.