Meat evaluation handbook.

Table of Contents: “…Beef evaluation -- Quality -- Cutability -- Nomenclature -- Beef carcass class -- Beef loin class -- Beef rib class -- Beef round class -- Beef chuck class -- Classification and grading -- Beef maturity -- Illustrations of marbling -- U.S.D.A quality grades -- U.S.D.A. yield grades -- Pork evaluation -- Pork carcasses -- Fresh hams -- Nomenclature: fresh ham -- Pork carcass class -- Ham class -- Pork grading -- U.S.D.A. carcass grades -- Lamb evaluation -- Cutability -- Quality -- Lamb carcass class -- Lamb and mutton grading -- Lamb maturity -- Flank streaking, feathering -- U.S.D.A. quality grades -- U.S.D.A. yield grades -- Veal and calf grading -- Written reasons.…”


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50 foods the essentials of good taste by Behr, Edward, 1951-

Table of Contents: “…Anchovies -- Apples -- Artichokes -- Asparagus -- The baguette: long, narrow bread -- Beef and veal -- Boletes -- Butter -- Cabbage -- Camembert and other cow's-milk cheeses that turn creamy from the outside in -- Cantaloupe -- Caviar -- Chestnuts -- Chicken -- Chocolate, dark -- Cod -- Corn -- The "country" loaf: big bread -- Crab, blue -- Cream -- Eggs -- Figs -- Goat's milk cheeses, small and often luscious -- Goose -- Green beans -- Greens, strong and sometimes bitter -- Gruyère and other big mountain cheeses -- Ham and bacon -- Honey -- Lamb and mutton -- Lemons -- Lettuce -- Munster and other stinky cheeses -- Olive oil -- Oysters, raw -- Parmigiano-reggiano and other grating cheeses -- Pasta -- Pears -- Plums -- Pork and wild boar -- Potatoes -- Rice -- Roquefort and other blue cheeses -- Rye bread -- Salmon -- Strawberries -- Sweetbreads -- Truffles, white and black -- Vinegar -- Walnuts.…”


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The cook book of left-overs; a collection of 400 reliable recipes for the practical housekeeper, by Clarke, Helen Carroll, Rulon, Phoebe Deyo

Table of Contents: “…Preface -- Introduction -- Meats -- What to do with left-over beef -- What to do with left-over lamb and mutton -- What to do with left-over veal and pork -- What to do with left-over ham and bacon -- What to do with left-over Poultry sauces -- What to do with left-over fish -- What to do with left-over vegetables -- What to do with left-over cereals -- What to do with left-over bread -- What to do with left-over bits of cheese -- What to do with left-over sour milk and cream -- What to do with left-over whites or yolks of eggs -- What to do with left-over fruit -- What to do with left-over beverages -- What to do with left-over cake -- Dainty dishes from little bits -- Index.…”


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Home charcuterie : make your own bacon, sausages, salami and other cured meats by Thomas, Paul

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Summers under the tamarind tree : recipes & memories from Pakistan by Usmani, Sumayya

Table of Contents: “…Summers under the tamarind tree -- Pakistan: the spirit, the passion, the flavour -- Childhood tales: growing up in the kitchen -- Cooking methods: Pakistani techniques explained -- A note on spice: what to buy and how to use it -- Masala blends: traditional family recipes -- Awakening the senses: breakfast -- Tantalising the taste buds: street food and snacks -- Breaking bread and sharing rice: breads and rice dishes -- Meaty markets and weekdays bazaars: beef, lamb and mutton -- Birds from the empress: chicken and other birds -- Sailing the seas: seafood and fish -- My grandmother's garden: vegetables, fruit and salad -- Homegrown guavas: chutneys and pickles -- Under a motia-filled sky: celebration feats -- The sweet taste of mango heaven: desserts -- Chai-pani: hot and cold drinks.…”


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Cheap meat : flap food nations in the Pacific Islands by Gewertz, Deborah B., 1948-, Errington, Frederick Karl

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