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Author: Mary Johnson Lincoln
Publisher: Applewood Books
Keywords: serving, carving
Number of Pages: 62
Published: 2008-01-01
ISBN-10: 1429012552
ISBN-13: 9781429012553

Published in 1891 by Mrs. D. A. Lincoln, author of "The Boston Cook Book," this volume concentrates on meat, providing recipes and instructions for the proper prepartion, carving, and serving of all types of meat and meat products.

Author: Fao
Publisher: Food & Agriculture Org.
Keywords: meat, broths, soups, including, products
Number of Pages: 218
Published: 1993-12
ISBN-10: 9251034257
ISBN-13: 9789251034255

Author: J. Erin Lansburgh
Publisher: DIANE Publishing
Keywords: reduce, needed, risk, foodborne, illnesses, rules, safety, poultry, usda, oversight, enforcement, meat
Number of Pages: 50
Published: 2003-11
ISBN-10: 0756728347
ISBN-13: 9780756728342

Every year, some meat & poultry products are contaminated with pathogens, such as Salmonella & E. coli, that cause foodborne illnesses & deaths. To improve the safety of meat & poultry products, the Food Safety & Inspect. Serv. (FSIS) implemented additional regulatory require. for meat & poultry plants. These systems, called Hazard Analysis & Critical Control Point (HACCP) systems, were phased in at all meat & poultry slaughter & processing plants. This report: assesses whether FSIS is ensuring that HACCP plans meet regulatory require., determines whether FSIS is identifying repetitive violati

Author: William Hahn
Publisher: DIANE Publishing
Keywords: price, data, meat, retail, sources, comparing
Number of Pages: 42
Published: 2010-03
ISBN-10: 1437925936
ISBN-13: 9781437925937

When grocery stores began using electronic scanners to capture prices paid for meat, it was assumed that the livestock industry could capitalize on having these point-of-sale data available as a measure of the value of its products. This report compares scanner price data (SPD) with publicly available data collected. Of the two data types, SPD provide more info. about retail meat markets, including a wider variety of meat-cut prices, multiple measures of an average price, the volume of sales, and the relative importance of discounted prices. The SPD sample, however, is not statistically drawn,

Author: Samuel Jutzi
Publisher: Food & Agriculture Org.
Keywords: industry, meat, practices
Number of Pages: 328
Published: 2004-01
ISBN-10: 9251051461
ISBN-13: 9789251051467

In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry, and for international trade in livestock products. Accordingly, the FAO/WHO Codex Alimentarius Commission is in the final stages of negotiation of a new Code of hygienic practice for meat. The Code

Author: Marlisa Szwillus
Publisher: Silverback Books
Keywords: cook, right, table, meat, kinds, cheese, vegetable, fondue
Number of Pages: 68
Published: 2001-02-01
ISBN-10: 1930603401
ISBN-13: 9781930603400

Fondue is a great item to serve for a party. The host's work is done well in advance, and the guests can participate in the cozy cooking process around the dinner table. This book features a wide variety of vegetable, cheese, meat, poultry and dessert fondues, as well as accompanying sauces and dips.

Author: Edward Fulton
Publisher: Applewood Books
Keywords: cook, book, vegetarian, foods, flesh, substitutes
Number of Pages: 274
Published: 2008-08-01
ISBN-10: 1429090154
ISBN-13: 9781429090155

Published in 1904, Substitutes for Flesh Foods is among the first vegetarian cookbooks to be published in the United States. The book provides insight into what it meant to be a vegetarian in the early 1900s. Allowing for eggs and dairy, the book defines vegetarianism as the abstention from meat, substituting nut products where meat would commonly be used.
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