Forgotten & Forbidden Foods From Old Cook Books!This extraordinary recipe book will make your eyes water, and, possibly, your mouth! Even if you're dubious about the eating scrapple or head-cheese, it makes a highly entertaining read. Learn how our not-so distant ancestors found a use for just about every part of the cow, sheep, and pig, plus a long list of more unusual species... Plenty of ideas for jaded dinner party hosts with demanding guests!This cookery compilation makes a great novelty gift for epicures and gourmets, a wonderful talking-point for the bookshelf, but also contains invaluable, comprehensive reference material for serious cooks who want to stretch their horizons... How to skin skunk or eel, make a squirrel pie, or bear hams... Here's how to make your own haggis, chitterlings, fagots, black pudding, prepare sweetbreads... plus Peculiar Puddings, Surprising Soups, Sickroom Feasts, Fowl Ideas, plus the proper way to serve molluscs, reptiles and amphibians...

This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. The title They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.

This environmental history of America’s largest estuary provides insight into how and why its former productivity and abundant fisheries have declined. The concept of “shifting baselines”—changes in historical reference points used in environmental assessments—illuminates a foundational challenge when evaluating the health of ecosystems and seeking to restore degraded wildlife populations. In this important book, Victor S. Kennedy examines the problem of shifting baselines for one of the most productive aquatic resources in the world: the Chesapeake Bay. Kennedy explains that since the 1800s, when the Bay area was celebrated for its aquatic bounty, harvest baselines have shifted downward precipitously. Over the centuries, fishers and hunters, supported by an extensive infrastructure of boats, gear, and processing facilities, overexploited the region’s fish, crustaceans, terrapin, and waterfowl, squandering a profound resource. Beginning with the colonial period and continuing through the twentieth century, Kennedy gathers an unparalleled collection of scientific resources and eyewitness reports by colonists, fishers, managers, scientists, and newspaper reporters to create a comprehensive examination of the Chesapeake’s environmental history. Focusing on the relative productivity and health of its fisheries and wildlife and highlighting key species such as shad, oysters, and blue crab, Shifting Baselines in the Chesapeake Bay helps readers understand the remarkable extent of the Bay’s natural resources in the past so that we can begin to understand what has changed since, and why. Such knowledge can help illustrate the Bay’s potential fertility and stimulate efforts to restore this pivotal maritime system’s ecological health and productivity.

With the declaration of war in September 1939, the Government Evacuation Scheme was implemented, in which almost one and a half million civilians, mostly children, were evacuated from the British cities thought most likely to be the targets of aerial bombing. The fear of invasion the following year resulted in another mass evacuation from the coastal towns.Hundreds of thousands of school children, and mothers with babies and infants, were removed from their homes and families, and sent to live with strangers in distant rural areas and to entirely unfamiliar environments. Some children were also sent to countries of the Commonwealth, such as Canada and Australia. The evacuations had an enormous impact upon millions of individuals, both those that were evacuated and those that had to accommodate and care for the displaced multitude.Over the course of eight years research Gillian Mawson has interviewed hundreds of evacuees from England, Northern Ireland, Scotland and Wales. Families have also allowed her access to the testimony of those who have passed away. Coupled with the extensive newspaper coverage of the day and official documents Britains Wartime Evacuees provides not just a comprehensive study of the evacuations, but also relates some of the most moving and emotive stories of the Second World War.

The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

Lighthouses remain a fascination to most people. The light beam still flashes a warning to all shipping and acts as a guide to safe harbour in rough weather, but unfortunately the lighthouse keepers are now a thing of the past. Modern technology has meant that satellite navigation where signals can be bounced off satellites to turn engines on and off and fog signals can be operated from ashore without the trusty keepers. The lights still twinkle and backup systems ensure ships still have guidance to safety. No keepers, alas: they have all been made redundant. The way of life of the lighthouse keeper is now well past. The reader of my stories should gain an insight into what being a keeper was all about. The working details provide a fair look at what makes a lighthouse function. The short stories cover a wide variety of different locations including the Channel Islands. Characters within the service are as varied as the lighthouse but there is always a story to tell given the nature of the work and the importance of safety at sea for shipping. As always, it’s the sea that is the master in everything that happens but humour keeps rearing its head to remind us of the simple things in life; it constantly raises a smile. Although lighthouses are now unmanned, the public is still curious about their history and what a keeper's life was all about. This book and its stories perhaps can give an insight into a time when keepers were essential to safe passage.

This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.

'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe.This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few.With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.