Synopses & Reviews
As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives.
Norman Weinstein has been teaching his knife skills workshop at New York Citys Institute of Culinary Education for more than a decadeand his classes always sell out. Thats because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the users arm. Now, Mastering Knife Skills brings Weinsteins well-honed knowledge to home cooks everywhere.
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explainedand illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinsteins most important techniques.
A ham is (let us not mince words) a pigs rear end. Its a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (heres the clincher) ham is incredibly deliciousthe kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts.
In Ham: An Obsession with the Hindquarter, Bruce Weinstein and Mark Scarborough take readers on a globetrotting tour of the whole wide wonderful world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut (where they buy and help raise a hog of their own). Gifted raconteurs and talented cooks, the pair ham it up with a series of hilarious stories and pig out on a hundred mouth-watering recipes. Dont miss this feast.
For as long as women have been knitting, theyve been knitting garments for menonly to have men hide their lovingly created pieces in drawers and closets. Men arent being intentionally cruel; theyre just not comfortable in knitwear made with bright colors, itchy yarn, or flashy designs.
So whats a knitter to do? Understand the male psyche, says knitting instructor Bruce Weinstein. In Knits Men Wan he presents ten hilarious essays, each based on a rule that helps women knit for men successfully. Men Are Babies” explains why guys need to wear soft fabrics. Men Hate Fittings” describes how to create a sweater based on one thats in his wardrobe. Following each essay is a timeless master pattern, from socks, hats, and scarves to an array of sweaters, all in a range of sizes and most written for multiple gauges. With this book in hand, women finally have the secret to knitting garments that men will appreciate and actually wear.
From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, andcheese are being sought by home cooks. And while goat is the world’s primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat
is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the
resource for this new frontier.
Praise for Goat:
"Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view."
About the Author
Bruce Weinstein has been designing knitwear and teaching knitting for 10 years and has written 15 cookbooks with his partner, Mark Scarborough. Once a creative director at Grey Advertising and The Spier Group, he has appeared on the Today show, The View, CBS This Morning, and QVC, and writes for numerous national publications. He lives in Colebrook, Connecticut.
Table of Contents
In which a lie becomes a cookbook -- Meat. Get your goat ; Hunks ; Chunks ; Curries ; Mole ; Ground ; If you've got nothing but time-- and goat -- on your hands -- Milk & yogurt. The smell of goat in the morning ; Savories ; Sweets -- Cheese. Bits & bites ; A match made in Norway ; Comfort food ; Little nothings ; Bigger somethings -- In which a world-class poet surprises me with a goat tale.