Meat Me in Manhattan

Meat Me in Manhattan
Author: Josh Ozersky
Publisher: Ig Publishing
Total Pages: 214
Release: 2004
Genre: Cooking
ISBN: 9780970312570

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The definitive guide to all things meat in New York, Meat Me in Manhattan takes readers on a whirlwind tour of what the greatest restaurant city in the world has to offer to the discerning carnivore. Readers will learn what meat is, where it comes and how to order it just the way they like it. Features include: the definitive New York hamburger; New York's famous delis; an interview with the fried chicken king of Harlem; and sections on exotic meats such as goat.

The Carnivore's Manifesto

The Carnivore's Manifesto
Author: Patrick Martins
Publisher: Little, Brown
Total Pages: 185
Release: 2014-06-10
Genre: Health & Fitness
ISBN: 0316256226

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One of The Atlantic's Best Food Books of 2014: fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore's Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.

The Tenth Muse

The Tenth Muse
Author: Judith Jones
Publisher: Anchor
Total Pages: 292
Release: 2008-12-24
Genre: Biography & Autobiography
ISBN: 0307498255

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A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune

Meat Me Halfway

Meat Me Halfway
Author: Brian Kateman
Publisher: Rowman & Littlefield
Total Pages: 249
Release: 2022-04-22
Genre: Health & Fitness
ISBN: 1633887928

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We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution seems obvious: Stop eating meat. But, for many people, that stark solution is neither appealing nor practical. In Meat Me Halfway, author and founder of the reducetarian movement Brian Kateman puts forth a realistic and balanced goal: mindfully reduce your meat consumption. It might seem strange for a leader of the plant-based movement to say, but meat is here to stay. The question is not how to ween society off meat but how to make meat more healthy, more humane, and more sustainable. In this book, Kateman answers the question that has plagued vegans for years: why are we so resistant to changing the way we eat, and what can we do about it? Exploring our historical relationship with meat, from the domestication of animals to the early industrialization of meatpacking, to the advent of the one-stop grocery store, the science of taste, and the laws that impact our access to food, Meat Me Halfway reveals how humans have evolved as meat eaters. Featuring interviews with pioneers in the science of meat alternatives, investigations into new types of farming designed to lessen environmental impact, and innovations in ethical and sustainable agriculture, this down-to-earth book shows that we all can change the way we create and consume food.

MEAT

MEAT
Author: Pat LaFrieda
Publisher: Simon and Schuster
Total Pages: 256
Release: 2014-09-02
Genre: Cooking
ISBN: 1476725993

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Collects more than seventy recipes for meat dishes provided by the author and other celebrated New York City chefs, describing the best butchering techniques that can be done at home and special cooking instructions for creating the perfect burger.

The Veselka Cookbook

The Veselka Cookbook
Author: Tom Birchard
Publisher: Macmillan
Total Pages: 293
Release: 2009-10-27
Genre: Cooking
ISBN: 0312385684

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A cozy 24-hour Ukrainian coffee shop in New York's East Village, Veselka has been a Gotham institution for more than 50 years. With "The Veselka Cookbook," the restaurant's hungry fans can recreate the foods they've come to know and love.

The Agni and the Ecstasy

The Agni and the Ecstasy
Author: Steven Rosen
Publisher: Arktos
Total Pages: 308
Release: 2012
Genre: Body, Mind & Spirit
ISBN: 1907166793

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The Agni and the Ecstasy compiles essays that the renowned scholar of Vaishnavism, Steven J. Rosen, has published throughout his 25-year writing career. Ranging from commentary on transcendental philosophy and scriptures such as the Bhagavad Gita, to personal reminiscences of prominent spiritual figures and devotional music, there is virtually no topic on which he does not shed illumination. This book is an excellent introduction to Rosen's work, whether one is a newcomer or a long-time reader. " T]here is something in this book for everybody. If one leans toward academia and intellectual approaches to spirituality, one will appreciate the articles included here that are informative, well-researched, and conveyed with an authoritative tone. On the other hand, if the reader prefers essays that entertain and arouse emotions - that speak to one's internal spiritual quest and a personal search for answers - then there are also pieces that address those particular needs." --from the Introduction by Steven J. Rosen "Having imbibed the compassionate spirit of Srila Prabhupada, his beloved guru, and having dedicated his life to uplifting humanity through transcendental knowledge, Satyaraja is specially empowered to reach our hearts. We can rejoice upon the release of this volume of his collected articles." --from the Foreword by His Holiness Radhanath Swami Steven J. Rosen (Satyaraja Dasa) is an initiated disciple of His Divine Grace A. C. Bhaktivedanta Swami Prabhupada. He is also founding editor of the Journal of Vaishnava Studies and associate editor for Back to Godhead. He has published more than thirty books in numerous languages, including the recent Krishna's Other Song: A New Look at the Uddhava Gita (Praeger, 2010); The Jedi in the Lotus: Star Wars and the Hindu Tradition (Arktos, 2010) and Christ and Krishna: Where the Jordan Meets the Ganges (FOLK Books, 2011).

Animal Subjects 2.0

Animal Subjects 2.0
Author: Jodey Castricano
Publisher: Wilfrid Laurier Univ. Press
Total Pages: 695
Release: 2016-12-10
Genre: Nature
ISBN: 1771122129

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Animal Subjects: An Ethical Reader in a Posthuman World (WLU Press, 2008) challenged cultural studies to include nonhuman animals within its purview. While the “question of the animal” ricochets across the academy and reverberates within the public sphere, Animal Subjects 2.0 builds on the previous book and takes stock of this explosive turn. It focuses on both critical animal studies and posthumanism, two intertwining conversations that ask us to reconsider common sense understandings of other animals and what it means to be human. This collection demonstrates that many pressing contemporary social problems—how and why the oppression and exploitation of our species persist—are entangled with our treatment of other animals and the environment. Decades into the interrogation of our ethical and political responsibilities toward other animals, fissures within the academy deepen as the interest in animal ethics and politics proliferates. Although ideological fault lines have inspired important debates about how to address the very material concerns informing these theoretical discussions, Animal Subjects 2.0 brings together divergent voices to suggest how to foster richer human–animal relations, and to cultivate new ways of thinking and being with the rest of animalkind. This collection demonstrates that appreciation of difference, not just similarity, is necessary for a more inclusive and compassionate world. Linking issues of gender, disability, culture, race, and sexuality into species, Animal Subjects 2.0 maps vibrant developments in the emergent fields of critical animal studies and posthumanist thought.

The Meat Hook Meat Book

The Meat Hook Meat Book
Author: Tom Mylan
Publisher: Artisan Books
Total Pages: 313
Release: 2014-05-20
Genre: Cooking
ISBN: 1579655270

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Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

Manhattan, when I was Young

Manhattan, when I was Young
Author: Mary Cantwell
Publisher: Houghton Mifflin Harcourt
Total Pages: 235
Release: 1995
Genre: Biography & Autobiography
ISBN: 0395744415

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An interesting autobiography of a fashion-magazine writer who came to New York in the 1950s fresh from college, lived in Greenwich Village, & found a new, exciting life.