Verfügbarkeit: Field guide to meat

Field guide to meat: how to identify, select, and prepare virtually every meat, poultry, and game cut

With colour photographs and detailed text on every cut of meat available, you will learn what to look for, what names each cut goes by and its characteristics. The text also includes recommended serving suggestions, flavour affinities and tips on how to select the best quality meat.

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Green, Aliza (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Philadelphia, Oenn. Quirk Books 2004
Schlagworte:	Cookery (Meat) Meat cuts Warenkunde Fleisch
Online-Zugang:	Inhaltsverzeichnis
Zusammenfassung:	With colour photographs and detailed text on every cut of meat available, you will learn what to look for, what names each cut goes by and its characteristics. The text also includes recommended serving suggestions, flavour affinities and tips on how to select the best quality meat.
Beschreibung:	VII, 311 S. Ill.
ISBN:	1931686793

Internformat

MARC


LEADER	00000nam a2200000 c 4500
001	BV019877013
003	DE-604
005	20050902
007	t
008	050708s2005 a\|\|\| \|\|\|\| 00\|\|\| eng d
020			\|a 1931686793 \|9 1-931686-79-3
035			\|a (OCoLC)60570692
035			\|a (DE-599)BVBBV019877013
040			\|a DE-604 \|b ger \|e rakwb
041	0		\|a eng
049			\|a DE-M49
050		0	\|a TX373
082	0		\|a 641.36 \|2 22
084			\|a LEB 230k \|2 stub
084			\|a OEK 750k \|2 stub
100	1		\|a Green, Aliza \|e Verfasser \|4 aut
245	1	0	\|a Field guide to meat \|b how to identify, select, and prepare virtually every meat, poultry, and game cut \|c by Aliza Green
264		1	\|a Philadelphia, Oenn. \|b Quirk Books \|c 2004
300			\|a VII, 311 S. \|b Ill.
336			\|b txt \|2 rdacontent
337			\|b n \|2 rdamedia
338			\|b nc \|2 rdacarrier
520	3		\|a With colour photographs and detailed text on every cut of meat available, you will learn what to look for, what names each cut goes by and its characteristics. The text also includes recommended serving suggestions, flavour affinities and tips on how to select the best quality meat.
650		4	\|a Cookery (Meat)
650		4	\|a Meat cuts
650	0	7	\|a Warenkunde \|0 (DE-588)4064596-4 \|2 gnd \|9 rswk-swf
650	0	7	\|a Fleisch \|0 (DE-588)4017469-4 \|2 gnd \|9 rswk-swf
689	0	0	\|a Fleisch \|0 (DE-588)4017469-4 \|D s
689	0	1	\|a Warenkunde \|0 (DE-588)4064596-4 \|D s
689	0		\|C b \|5 DE-604
856	4	2	\|m HBZ Datenaustausch \|q application/pdf \|u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013201219&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA \|3 Inhaltsverzeichnis
999			\|a oai:aleph.bib-bvb.de:BVB01-013201219

Datensatz im Suchindex

_version_	1804133404496625664
adam_text	Contents viii Introduction 1 I. BEEF 7 Beef Rolls 9 Bones and Marrow 11 Bottom Round 14 Bottom Sirloin Butt 16 Brisket 18 Cheeks 20 Chuck Roasts and Steaks 24 Coulotte 26 Flank Steak 28 Ground Beef and Cube Steak 31 Hanging Tender 33 Knuckle 35 Oxtail 37 Rib 41 Rump 42 Shank 44 Short Ribs 47 Shoulder Center 48 Shoulder Tender 50 Skirt Steak 52 Strip Loin 55 T-Bone and Porterhouse Steaks 57 Tenderloin 60 Top Blade Steak Contents 61 Top Round 64 Top Sirloin Butt 66 Tri-Tip 68 Variety Meats and Fat 76 II. VEAL 79 Breast and Ribs 81 Feet 83 Ground Veal 85 Leg 88 Loin 90 Marrow and Knuckle Bones 93 Rib 95 Shank 97 Shoulder 99 Tenderloin 101 Variety Meats 108 III. PORK 111 Barbecue Ribs 115 Belly 116 Chops 119 Fat 123 Feet 124 Ground Pork 126 Head, Jowl, Ear, and Tail 128 Leg 132 Loin 134 Neck Bones Contents 135 Rack 137 Shank and Hock 140 Shoulder 143 Sirloin 144 Suckling Pig 146 Tenderloin 148 Variety Meats 153 IV. LAMB 156 Breast and Barbecue Ribs 158 Chops 161 Ground Lamb 163 Leg 166 Loin 168 Neck 170 Rack 172 Shank 175 Shoulder 177 Sirloin 179 Suckling Lamb 181 Tenderloin 183 Variety Meats 188 V. POULTRY AND GAME BIRDS 189 Chicken 195 Duck 201 Foie Gras (Duck and Goose) 204 Goose 207 Grouse vi Contents 210 Guinea Fowl 212 Ortolan and Beccafico 214 Ostrich, Emu, and Rhea 217 Partridge 219 Pheasant 221 Pigeon, Dove, and Wood Pigeon 224 Quail 226 Turkey 229 Woodcock 232 VI. GAME AND OTHER DOMESTICATED MEATS 233 Alligator 235 Armadillo 237 Bear 239 Beaver 242 Bison and Beefalo 245 Goat and Kid 247 Hare 249 Horse and Donkey 251 Muskrat 253 Opossum 255 Rabbit 257 Raccoon 259 Rattlesnake 260 Squirrel 262 Venison 265 Wild Boar Contents 268 VII. SAUSAGE AND CURED MEATS 269 Cooked Sausages 271 Cured Sausages 276 Fresh Sausages 282 Loaft, Cooked and Jellied 283 Bacon 284 Ham, Cooked 286 Ham, Country Style 287 Ham, Uncooked European Style 290 Cured Meats 294 Roasting Chart 297 Index 310 Sources 311 Acknowledgments Index Numbers in bold (for example, 18) are meat numbers, and can be used to locate meat in the photograph section. All other numbers are page numbers. alligator, 63, 233-35 American Iamb chops, 48c! American rack of lamb, 48e American whole lamb rib, 48f andouille sausage, 75, 149, 271 antelope, 263 Ardennes ham, 287 arm chops (lamb), 159 arm roast beef, 21-22 veal, 98 armadillo, 235-37 Australian rack of lamb, 48c B baby back ribs (pork), 32a, 111-12 back ribs (beef), 45 bacon, 93, 283-84 Canadian, 285 Gypsy, 94, 283 Irish, 285 Italian, 95, 284 turkey, duck, veal, etc., 96, 284 white, 284 ball rip (beef), 14 ball tip steak (beef), 14 baloney. See bologna banger, 86, 276 barbecue ribs lamb, 4j, 156-58 pork, 3ia-d, 111-14 See also ribs; short ribs barding, 119,283 basturrna, 108 bauerschinken, 288 bauerwurst, 276 Bayonne ham, 288 bear, 237-39 bear salami, 84, 274 beaver, 239-42 beccafico, 212-14 beef, 1-75 arm roast, 21-22 beef rolls, 1, 7-8 bones and marrow, x, 9—11 bottom round, 11—14 bottom sirloin butt, 14-16 brains, 68, 71 brisket, 3, 5, 17-18 butt, 14-16, ii, 64-65 cheeks, 19-20 chipped dried, 105c, 291 chuck, 4 chuck roasts and steaks, 4»-b, 21-24 corned, 291 coulotte, 5, 25—26 diced, 39 export rib, 10c flank, 5-6 flank steak, 6, 27-28 ground beef and cube steak, 7«, 29-31 hanging tender, 8, 31-33 heart, 69, 71-72 kidneys, 69,72 knuckle, 33-35 liver, 69, 72-73 oxtail, 9, 35-37 298 Field Guide to Meat primal cuts, 4-6 rib, loa-e, 3740 ramp, II, 12, 4142 shank, ii, 42-44 short ribs, qa-g, 45-47 shoulder center, 14, 4748 shoulder tender, 15, 49-50 skirt steak, 16, 51-52 stew meat, 12, ijd strip loin, 17a—f, 53—55 T-bone and porterhouse steaks, i8a-b, 55-56 tenderloin, I9a-c, 57-59 testicles, 70, 73-74 tongue, 70, 74 top blade steak, 10, 60-61 top round, 2ia-b, 61-63 top sirloin butt, 12, 64-65 tri-tip, 23, 66-68 variety meats and fat, 24, 68-75 beef jerky, 105a, 291-92 beef rolls, 1, 7-8 beefalo, 24245 beer salami, 269 belly (pork), 33, 109, 115-16 bierwurst, 269 birds. See poultry and game birds bison, 64a-b, 242-45 Black Forest ham, 285 blade chops (lamb), 159 blade end loin roast (pork), 132 blade end ribs (pork), 112 blade meat (beef), 38 blade roast beef, 21 veal, 98 blade steak pork, 141 veal, 98 blood sausage, 277 blood tongue sausage, 74, 271 blutwurst, 74, 271 boar. See wild boar bockwurst, 87c, 277 boerewors, 277 bolar roast (beef), 4a, 22 bologna, 269 ham, 270 Lebanon, 271 mortadella di, 72, 270 ring, 270 bone-in leg of lamb, 163 shoulder end chop, 34b boneless cuts beef shank, Korean style, 12 center-cut rib chop, 34c chicken thigh, 53c ham, 285 Iamb loin, double, 166—67 leg, 46a picnic shoulder, 141 pork loin, double, 132-33 rabbit loin, 66c rib-eye, ioa-b rolled chuck roast, 22 short ribs, I3f veal loin eye, 89 wild boar shoulder, 69 bones and marrow (beef), 2, 9—11 Boston butt (pork), 41, 117, 140 boterhamworst, 277 bottom round beef, U-14 veal, 26a, 86 bottom sirloin butt, 14-16 boudin blanc, 88, 277 boy scout sausage, 272 brains beef, 68, 71 Index 299 Iamb. 183. 185 veal, 31a. 101-102, 104 See also variety meats bratwurst. 87a, 277 braunschweiger, 70b, 269 breakfast sausage, 277-78 breaks (pork). 112-13 breast chicken, 53g duck, 54c lamb. 45, 154, 156-58 veal, 79-81 bresaoia. 104 brisket (beef), 3, 5, 17-18 brisket bones, pork, 112-13 broiler-fryer (chicken), 191 Brunswick stew, 261-62 butifarra, 278 butt beef. 14-16,11,64-65 lamb, ji. 177-79 pork, 41, 117. 140 veal, 100 butterflied leg (lamb), 164 cacciatorc. 76a, 272 Cajun andouiiie sausage. 75, 271 caiabrese sausage, 77c, 272 Canadian bacon, 285 cap (beef), 38 capocollo, 99-b, 288 capon, 190 caribou, 263 camatzlach, 278 casings (pork), 148 caul, 35* 119-20, 122 center cuts blade toast (beef), 22 leg (veal), 85 pork loin roast, 132 rib (pork), 117 cervelas de Lyon, 278 cervelat, 78a, 272 chaurice, 278 cheeks beef, 19-20 veal, 31b, 102 chevon (goat), whole baby, 65 chicken, 53a-!, 189-95 Asian-style hacked thigh, 53h black, 190 bone-in thigh, 53d boneless thigh, 53c breasts, 53g, 194 broiler-fryer, 191 cutlet, $31 free-range, 189 half, 53f innards, 195 kosher, 189 legs and thighs, 194 natural, 189 poussin, 53b Rock Cornish hen, 53a, 190-91 whole, 193-94 wings, J3e chicken-fried steak. 13—14 chili meat, 39 Chinese dried sausage, 8z, 273 Chinese ham, 288 chipolata sausage, 278 chipped dried beef, 105c 291 chitterlings, 148-49, 150 chops lamb, 47a, 47C-C 48a, 48 L joa.158-61 pork, 34a-e, 116-19 round bone (lamb). 159 veal, »7b, 85, 89 300 Field Guide to Meat chorizo sausage Mexican, 79»-b, 278-79 Spanish, 79c, 272 chourico, 272 chuck beef, 4 veal, 77-78 chuck ribs (beef), 45 chuck roasts and steaks (beef), 4a-b, 21-24 chuck tender beef, 21 veal, 98 chuckwagon roast (beef), 21 coarse holsteiner, 76b cocktail wieners, 279 confit, 106, 291 coppa, 77b, 288 corned beef, 291 Cornish game hens, 55a, 190-91 cotechino, 279 coulotte, 5, 25-26 country-style ribs (pork), 3zb, 112 cowboy steak, iod, 38 cracklings, 107, 291 Creole pickled pork, 291 csabai, 272 cserkesz, 272 cube steak, 29-31 cubes for stew (veal), 98 culatello, 288 Cumberland sausage, 279 cured meats, 290-93 See also sausage and cured meats cured sausages, 271-76 See also sausage and cured meats cushion roast (lamb), 175 cutlets chicken, 531 lamb, 164 D Debrecini, 273 deckle (beef), 38 deer, 68a, 263 demi-glace, veal, 92-93 Denver ribs (lamb), 156 derma, 292 domesticated meats. See game and other domesticated meats donkey, 249-51 dove. See pigeon, dove, and wood pigeon duck, 54W, 195-201 breast, 54c, 199 confit, 106 foie gras, «a-b, 201-204 liver, heart, gizzard, neck, 54a Moulard, 196 Muscovy, 54c—d, 197 Pckin, 54b whole roast, 200 E £ Colt, 3 ears (pork), 126-28 elk, North American, 263 elk pizzle, 68c elk stew meat, 68b emu, 214-16 English royal chop (lamb), 160 entrechte, 38 Euro chicken breast, 53g European style ham, 287-90 eye of round beef, 11 veal, x6a, x6d fat (pork), jja-d, 119-23 ferback (pork), 35b, 120, 122 feet pork, 36, 123-24 Index 301 veal. 81-83 finocchiona, 273 flank (beef), 5-6 flank steak (beef), 6. 27-28 flap (beef), 15 flap steak (beef). 14 flat (beef). 11 flatbone riblets (pork). 112 flatiron steak. 10 foie gras (duck and goose). 55a-b. 201-4 foreleg (Iambi. 154 frankfurters. Vienna-style. 282 French andouille sausage. 271 French pancetta, 284 Frenched 9-rib prime rack, 39b Frenched center-cut rib chop, 34a game and other domesticated meats, 232-67 alligator. 63, 233-35 armadillo, 235-37 bear, 237-39 beaver. 239-42 bison and beefalo, 64a—b 242—45 goat and kid. 65, 245^47 hare. 247^9 horse and donkey. 249-51 muskrat, 251-53 opossum, 253-55 rabbit, 66a-c. 255-57 raccoon, 257-59 rattlesnake, 67, 259-60 squirrel, 260-62 venison, 68a-c 262-65 wild boar, 69, 265-67 game birds. See poultry and game birds garlic sausage, 87b, 280 gelbwurst. 269 Genoa salami, 274 gizzard (duck), 54a goat and kid, 65, 245^7 goetta, 282 goose, 56, 204-207 foie gras, 201-204 liver pate, 70a, 269 ground meat beef, 7a. 29-31 lamb, 7C 161-63 pork, 7d, 124-26 veal, 7b, 83-84 grouse, 207—10 guanciale, 291 guinea fowl, 57, 210-12 Gypsy bacon, 94, 283 Gypsy salami, 80a, 273 Gyulai, 273 H haggis, 279 ham, 130-31 Ardennes, 287 Bayonne, 288 Black Forest, 285 canned, 285 Chinese, 288 city-cured, 285 cooked, 284-«6 country style, 286-87 half, 285 Irish, 287 Italian cooked, 286 partially boned, 286 serrano, 290 Smithfield, 98, 287 spiral-sliced, 286 sweet-pickle cured, 286 tasso, 97, 286 uncooked European style. 287-90 Vfetphalian, 103. 290 302 Field Guide to Meat York, 287 ham bologna, 270 ham hocks, smoked, 109, 292 hamburgers (beef), 30 hanging tender, 8, 31-33 hare, 247-49 head cheese, 91a, 127-28, 282 head (pork), 126-28 head sausage, 8ja-b, 276 heart beef, 69, 71-72 duck, 54a pork, 149, 150 veal, jic, 102, 104 See also variety meats heel beef, 12 veal, 86 hock (pork), 137-40 holsteiner, coarse, 76b, 272 honeycomb tripe, 24 horse, 249-51 hot dogs, 89, 279, 280 Hungarian salami, 78b hunter salame, 76a, 272 I inside round (pork), 129 Irish bacon, 285 Irish ham, 287 Italian bacon, 95, 284 Italian cooked ham, 286 Italian mortadella di bologna, 72 Italian sausage, 279 jerky, 105a, 291-92 Jewish style savory calf s-foot jelly, 82 jowl pork, 126-28 smoked hog, 292 K kabobs beef, 12 lamb, 175-76 veal cubes, 98 Kansas City-style ribs (pork), 113 kedid, 292 kid (goat), 245-47 kidney chop, veal, 89 kidneys beef, 69, 72 lamb, 47a, 183, 185 pork, 149, 150-51 veal, 311I, 102, 105 kielbasa, 71, 269 kishke, 292 knackwurst, 87b, 280 knuckle beef, 33-35 pork, 129 veal, 26b, 85-86 knuckle bones (veal), 91-93 kolbasa, 71, 269 kosher meat chickens, 189 hot dogs, 89, 280 salami, 273 krakauer, 270 Jagdwurst, 273 Jamaican-style curry goat, 246-47 jamon iberico, 288 Japanese shabu-shabu, loe lachsschinken, 100, 289 lamb, 153-87 American leg, 164 arm chops, 159 bottom roast, 164 brains, 183, 185 breast and barbecue ribs. 45, 154. 156-58 butt. 51. 177-79 center roast, 164 chops, 47a. 47C-C, 48a, 48«!, 50a, 158-61 Denver ribs, 156 English royal chop, 160 ground, 7c, 161-63 forkabobs, 175-76 kidneys, 47a, 183, 185 leg, 46a-b, 163-66 liver, 183, 185 loin. 47»-e, 154-55, 166-68 neck. 168-70 primals, 154-55 rack, 48a-«, 155, 170-72 ribs. 158 saddle of, 166 shank. 49a-c, 163, 172-74 shoulder, 50a—c, 175—77 sirloin, yi, 177-79 stew meat, yoc, 176 suckling, 179-81 T-bone chop, 4yd tenderloin, 52, 181-82 testicles, 184, 186 tongue, 184, 186-87 variety meats, 183-87 lamfjager, 81, 273 lap cheong, 8», 273 lard (pork), 35c, 120, 122 lardo, 283-84 leberkäse, 270 kg lamb, 46-b, 154, 163-66 pork, J7, 110, 128-31 veal, ife-fc, 78, 85-88 Index 303 linguica, 280 liver beef, 69, 72-73 duck, 54a lamb, 183, 185 pork, 149, 151 rabbit, 66b sausage, 270 veal, 31c 102, 105-106 See also variety meats liver, beef, and tongue sausage, 281 liver pate, goose, 70b, 269 liverwurst, 270 loafs, cooked and jellied, 282-83 loin lamb, 47a-e, 154-55, 166-68 pork, 38a-b, 110, 110, 117-18, 132-34, 292 rabbit, boneless, 66c veal, 27a-«:, 78, 88-90 loin chops lamb, 159-60 pork, 117 veal, 90 See also chops Ionganiza, 280 luganega, 280 M Mad Cow Disease, 3 marrow beef, 1,9-11 veal, »8, 91-93 meatballs, veal, 84 medallions (veal), 86 merguei sausage, 90, 281 mettwurst, 281 Mexican chorizo sausage, 79a-b, 278—79 Milano salami, 274 mirkas, 90, 281 304 Field Guide to Meat moose, 263 mortadella di bologna, 71, 270 Moulardduck, 196 Muscovy duck, 54C- I, 197 rauskrat, 251-53 N Neapolitan salame, 77a, 275 neck duck, 54a lamb, 168-70 neck bones (pork), m, 134-35, 293 nevskaya, 80b, 274 New Zealand lollipop chops, 48» New Zealand rack lamb, 48b veal, vfi noisette (lamb), 167 o olive loaf, 282 opossum, 253-55 ortolan, 212—14 osso buco pork, 40 veal, 30b ostrich, ;8a-b, 214-16 outside round (pork), 129-30 oxtail, 9, 35-37 pancetta, 95, 281, 284 partridge, 217-19 pate, goose liver, 70b, 269 Pekin duck, 197 pepper loaf, 283 pepperoni, 83, 274 petcha, 82 pheasant, 59»-b, 219-21 pickled pork, Creole, 291 picnic cushion, 141 picnic ham/shoulder, 141, 286 pigeon, dove, and wood pigeon, 60, 221-23 pinkelwurst, 281 plate (beef), 5 plate ribs (beef), 45 plockwurst, 84, 274 Polish sausage, 71, 269 pork, 108-52 5- or 7-rib roast, 141 barbecue ribs, 32a-d, 111—14 belly, 33, 109, 115-16 brisket bones, 112-13 butt, 41, 117, 140 chops, 34a-e, 116—19 country-style ribs, 30b, 112 tat, 35a-d, 119-23 feet, 36, 123-24 flatbone ribiets, 112 ground, yd, 124—26 head, jowl, ear, and tail, 126-28 heart, 149, 150 jowl, 126-28 kidneys, 149, 150-51 knuckle, 129 leg, 37, 128-31 liver, 149, 151 loin, 38a-b, 110, no, 117-18, 132-34, 292 neck bones, m, 134-35, 293 osso buco, 40 outside round, 129-30 pickled, 291 primals, 109-10 rack, 39-b, 135-37 shank and hock, 40, 137-^40 shoulder, 41, 140-42 sirloin, 143—44 steak, 141-42 Index 305 suckling pig, 42, 144-46 tenderloin, 43, 146-48 tongue, 149. 152 variety meats. 44, 148-52 pork tip. 129 porterhouse chops (veal), 27b porterhouse steaks beef. 18b, 55-56 veal, 89 pot roast, 13, 21, 23-24 potato korv, 281 poultry and game birds. 188-231 chicken, 53»-!, 189-95 duck, 54»-d. 195-201 foie gras (duck and goose), 5ja~b, 201-204 goose. 56, 204-207 grouse, 207-10 guinea fowl, 57, 210-12 ortolan and beccafico, 212-14 ostrich, emu, and rhea, y8a™b, 214-16 partridge, 217-19 pheasant, 5»a-b, 219-21 pigeon, dove, and wood pigeon, 60, 221-23 quail. «1, 224-26 smoked, 293 turkey, 6xa-c 226-28 woodcock, 229-31 poussin. 190 primais beef. 4-6 lamb, 154-55 pork, 109-10 veal, 77-78 pronghom, 263-64 prosciutto, 289 prosciurto cotto, 286 prosciutto di anatra, 289 prosciutto di capriolo, 289 prosciutto di cinghiale, 289 prosciutto di oca, 101, 289 prosciutto di Parma, ioz, 289 prosciutto di San Daniele, 289—90 Q qadid, 292 quail, 61, 224-26 rabbit, 66a-c, 255-57 raccoon, 257-59 rack crown roast, 39a hotel, Z9 1 lamb, 48a-«, 155. 170-72 pork, 39»-t . 135-37 veal, 29C 78 rattlesnake, 67, 259-60 rear leg shanks (pork), 130 rhea, 214-16 rib chops lamb, 159 pork, 34 J-e, 117 veal, 29« See also chops rib-eye, loe rib-eye lip muscle (beef). 38 rib lifter (beef), 38 rib roast beef, 38 pork, 141 rib steak (beef), 38 rib tips (pork), 112-13 riblets flatbone (pork), 112 lamb, 45, 156 ribs baby back (pork), 32a, 111-12 306 Field Guide to Meat back (beef), 45 barbecue cut (pork), 113 beef, 4, ioa-«, 37-40, 45 country-style (pork), 32b, 112 Denver (Iamb), 156 Kansas City-style (pork), 113 lamb, 158 plate (beef), 45 St. Louis—style, yui, 112 veal, I9a-f, 79-81, 93-95 See also barbecue ribs; short ribs ringwurst, 270 roaster (chicken), 191 roasts arm, 21-22, 98 blade, 21,98, 132 bolar (beef), 4a, 22 chuck roasts and steaks, 4a—fa, 21—24 crown roast, 39a cushion (lamb), 175 duck, 200 lamb, 164, 175 pork loin roast, 132 rib, 38, 141 rump, 11 shank half roast (veal), 85 shoulder roast (lamb), 175 sirloin end roast (pork), 133 sirloin roast (veal), 85 veal, 98 Rock Cornish game hens, $3a, 190-91 roe buck prosciutto, 289 rosette de Lyon, 274 round beef, 5 pork, 129-30 veal, z6a round bone chops (lamb), 159 royal rib (beef), 45 rump (beef), u, 12, 41^2 Russian nevskaya, 80b, 274 saddle of lamb, 166 salame brianza, 274 salame da sugo, 281 salame di Genoa, 274 salame di Milano, 274 salame d la duja, 274 salame Napoletano, 77a, 275 salamelle, 281 salami, 275 bear, 84, 274 beer, 269 with fennel seeds, 273 Genoa, 274 Gypsy, 80a, 273 Hungarian, 78b hunter, 76a, 272 kosher, 273 Milano, 274 Neapolitan, 77a, 275 preserved, 274 wild boar, 276 salchicha, 281 salcisson, 275 salt pork, 35a, 120, 122-23, 284 Saratoga roll (lamb), 175 saucisson, 275 saucisson de Lyon, 275 saucisson de toulouse, 73b, 270 saucisson en croute, 73a, 270 sausage andouille, Cajun, 75, 271 andouille, French, 271 blood, 277 boy scout, 272 breakfast, 277-78 calabrese, 77c 272 casings, 44 Chinese dried, 8z, 273 chipolata, 278 cooked, 269-71 Index 307 Cumberland, 279 cured, 271-76 fresh, 276-82 garlic, 87b, 280 head, 85a-b, 276 Italian, 279 liver, 270 liver, beef, and tongue, 281 merguez, 90, 281 Polish, 71, 269 rolled in pancetta, 281 summer, 78a, 272 tongue, 283 Vienna, 282 white, 282 sausage and cured meats, 268-93 bacon, 283-84 cooked sausages, 269-71 cured meats, 290-93 cured sausages, 271-76 fresh sausages, 276-82 ham, cooked, 284-86 ham, country style, 286—87 ham, uncooked European style, 287-90 loafs, cooked and jellied, 282-83 scaloppine (veal), 86, 87-88 schinkenspeck, 290 schinkenwurst, 270 scrapple, 91, 283 serrano ham, 290 shank beef, a, 42-44 lamb,49a-c, 163, 172-74 pork, 40, 137-40 veal, joa-b, 85, 95-97 short leg (lamb), 164 short ribs Asian style chuck, ije beef, ija-g, 45-47 bison, 64b blade meat, 13g boneless, I3f flanken rib, 13c plate, 13b royal rib, 13a stew beef, 13d See also barbecue ribs; ribs short (veal), 100 shoulder lamb, 5oa-c, 155, 175-77 pork, 41, 109-10, 140-42 veal, 97-99 wild boar, 69 shoulder blade chops (pork), 50a, 117 shoulder center (beef), 14, 47-48 shoulder chops (lamb), 159 shoulder clod (beef), 22 shoulder roast (lamb), 175 shoulder tender, 15, 49-50 silverside (beef), 12 sirloin beef, 4-5, m, 64-65 lamb, 51, 177-79 pork, 133, 143-44 veal, 85 sirloin end roast (pork), 132 skirt steak, 16, 51-52 Smithfield ham, 98, 287 smoked meat chorizo, Spanish, 79c ham hocks, 109, 292 hog jowl, 292 pork loin, 110, 292 pork neck bones, ill, 293 poultry, 293 turkey wings, 112 snouts (pork), 126 sobrasada, 271 soppressata, 8sa-b, 276 308 Field Guide to Meat soujouk, 293 Spanish smoked chorizo sausage, 79c spareribs, 3ZC, 112 squab. See pigeon, dove, and wood pigeon squirrel, 260-62 St. Louis-style ribs, yii, 112 standing rib roast (beef), 38 steak ball tip (beef), 14 blade (pork), 141 blade (veal), 98 bone-in tenderloin, 19c chicken-fried, 13—14 flank (beef), 6, 27-28 flap (beef), 14 flariron, zo pork, 141-42 rib (beef), 38 strip loin (veal), 89 tenderloin, 19b top blade, M, 60-61 veal, 85 stew, Brunswick, 261—62 stew meat beef, 12,13d elk, 68b lamb, joe, 176 veal, 98 stock (beef), 44 strip loin beef, 4, i7a-f, 53-55 bison, 642 veal, 89 stuffed hog foreleg, 282 suckling lamb, 179-81 suckling pig, 42, 144—46 suet (beef), 69-70, 73 summer sausage, 78a, 272 sweetbreads lamb, 183-84, 185-86 veal, 3if, 102-103, 106 T T-bone beef, 18a, 55-56 lamb chop, 47d veal, 89 tail (pork), 126-28 tasajo, 105b, 293 tasso ham, 97, 286 teewurst, 276 tenderloin beef, I9a-c, 57-59 lamb, 5x, 181-82 pork, 43, 146-48 turkey, 62b veal, 99-101 testicles beef, 70, 73-74 lamb, 184, 186 See also variety meats tocino, 284 tongue beef, 70, 74 in gelatin, 91b lamb, 184, 186-87 pork, 149, 152 veal, 31g, 103, 106-107 See also variety meats tongue loaf, 283 tongue sausage, 283 top blade steak, w , 60-61 top round beef, 2ia-t , 61-63 veal, x6e, 86 top sirloin butt, 22, 64—65 tri-tip, 13, 66-68 tripe (beef), 14, 70-71, 74 Index 309 turkey, 62a-c, 112, 226-28 turkey bacon, 96, 284 u under blade roast (beef) 21 variety meats beef, 24, 68-75 lamb, 183-87 pork, 44, 148-52 veal, 3ia-g, 101-107 See also specific organs veal, 76-107 arm roast, 98 blade roast, 98 blade steaks, 98 brains, 31a, 101-102, 104 breast, 79-81 breast and ribs, 15, 79-81 butt, 100 cheeks, 31b, 102 chops, 17b, 85, 89 chuck tender, 98 cubes for kabobs/stew, 98 demi-glace, 92-93 feet, 81-83 ground, 7b, 83-84 heart, 31c, 102, 104 kidney, yiA, 102, 105 knuckle, i6b, 85-86 leg, 2«a-h, 85-88 liver, 31«, 102, 105-106 loin, i7»-c 78, 88-90 marrow and knuckle bones, 18, 91-93 meatballs, 84 primals, 77—78 rack, 9f, 78 rib, z9-f, 93-95 scaloppine, 86, 87-88 shank, 30a-b, 85, 95-97 shoulder, 97-99 steak, 85 sweetbreads, 3if, 102-103, 106 T-bone, 89 tenderloin, 99-101 tongue, 31g, 103, 106-107 top round, i6e, 86 variety meats, 312-g, 101-107 veal osso buco, 30b venison, 68a.—c, 262—65 ventreche, 284 Vienna sausages, 282 Vienna-style frankfurters, 282 w weisswurst, 282 Westphalian ham, 103, 290 wet-cured ham, 287 white boudin, 88, 277 white sausage, 282 wild boar, 69, 265-^7 wild boar salame, 276 wood pigeon. See pigeon, dove, and wood pigeon woodcock, 229-31 York ham, 287 z zampone, 282 Zungenwurst, 74, 271
any_adam_object	1
author	Green, Aliza
author_facet	Green, Aliza
author_role	aut
author_sort	Green, Aliza
author_variant	a g ag
building	Verbundindex
bvnumber	BV019877013
callnumber-first	T - Technology
callnumber-label	TX373
callnumber-raw	TX373
callnumber-search	TX373
callnumber-sort	TX 3373
callnumber-subject	TX - Home Economics
classification_tum	LEB 230k OEK 750k
ctrlnum	(OCoLC)60570692 (DE-599)BVBBV019877013
dewey-full	641.36
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink
dewey-raw	641.36
dewey-search	641.36
dewey-sort	3641.36
dewey-tens	640 - Home and family management
discipline	Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie
format	Book
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01721nam a2200409 c 4500</leader><controlfield tag="001">BV019877013</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20050902 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">050708s2005 a\|\|\| \|\|\|\| 00\|\|\| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1931686793</subfield><subfield code="9">1-931686-79-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)60570692</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV019877013</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX373</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.36</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 230k</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">OEK 750k</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Green, Aliza</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Field guide to meat</subfield><subfield code="b">how to identify, select, and prepare virtually every meat, poultry, and game cut</subfield><subfield code="c">by Aliza Green</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Philadelphia, Oenn.</subfield><subfield code="b">Quirk Books</subfield><subfield code="c">2004</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">VII, 311 S.</subfield><subfield code="b">Ill.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">With colour photographs and detailed text on every cut of meat available, you will learn what to look for, what names each cut goes by and its characteristics. The text also includes recommended serving suggestions, flavour affinities and tips on how to select the best quality meat.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookery (Meat)</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat cuts</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Warenkunde</subfield><subfield code="0">(DE-588)4064596-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Fleisch</subfield><subfield code="0">(DE-588)4017469-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Fleisch</subfield><subfield code="0">(DE-588)4017469-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Warenkunde</subfield><subfield code="0">(DE-588)4064596-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013201219&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-013201219</subfield></datafield></record></collection>
id	DE-604.BV019877013
illustrated	Illustrated
indexdate	2024-07-09T20:08:11Z
institution	BVB
isbn	1931686793
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-013201219
oclc_num	60570692
open_access_boolean
owner	DE-M49 DE-BY-TUM
owner_facet	DE-M49 DE-BY-TUM
physical	VII, 311 S. Ill.
publishDate	2004
publishDateSearch	2005
publishDateSort	2005
publisher	Quirk Books
record_format	marc
spelling	Green, Aliza Verfasser aut Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut by Aliza Green Philadelphia, Oenn. Quirk Books 2004 VII, 311 S. Ill. txt rdacontent n rdamedia nc rdacarrier With colour photographs and detailed text on every cut of meat available, you will learn what to look for, what names each cut goes by and its characteristics. The text also includes recommended serving suggestions, flavour affinities and tips on how to select the best quality meat. Cookery (Meat) Meat cuts Warenkunde (DE-588)4064596-4 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf Fleisch (DE-588)4017469-4 s Warenkunde (DE-588)4064596-4 s b DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013201219&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Green, Aliza Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut Cookery (Meat) Meat cuts Warenkunde (DE-588)4064596-4 gnd Fleisch (DE-588)4017469-4 gnd
subject_GND	(DE-588)4064596-4 (DE-588)4017469-4
title	Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut
title_auth	Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut
title_exact_search	Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut
title_full	Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut by Aliza Green
title_fullStr	Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut by Aliza Green
title_full_unstemmed	Field guide to meat how to identify, select, and prepare virtually every meat, poultry, and game cut by Aliza Green
title_short	Field guide to meat
title_sort	field guide to meat how to identify select and prepare virtually every meat poultry and game cut
title_sub	how to identify, select, and prepare virtually every meat, poultry, and game cut
topic	Cookery (Meat) Meat cuts Warenkunde (DE-588)4064596-4 gnd Fleisch (DE-588)4017469-4 gnd
topic_facet	Cookery (Meat) Meat cuts Warenkunde Fleisch
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013201219&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT greenaliza fieldguidetomeathowtoidentifyselectandpreparevirtuallyeverymeatpoultryandgamecut

Verfügbarkeit

Es ist kein Print-Exemplar vorhanden.

Fernleihe Bestellen Achtung: Nicht im THWS-Bestand! Inhaltsverzeichnis

MARC

Datensatz im Suchindex

Es ist kein Print-Exemplar vorhanden.

Ähnliche Einträge