Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

Bones: Ancient Men and Modern Myths focuses on bone structures and characteristics, including bone modifications, breakage, processing, and destruction by animals. The publication first elaborates on the transitions to relics to artifacts and monuments to assemblages and middle-range research and the role of actualistic studies, including artifact and assemblage phase and relic and monument phase. The text then takes a look at the patterns of bone modifications produced by nonhuman agents and human modes of bone modification. Discussions focus on breakage related to other forms of bone processing, morphology of bone breakage, chopping and bone breakage as butchering techniques, butchering marks, bone breakage and destruction by animals, tooth marks, and previous approaches to understanding the significance of broken and modified bone. The manuscript ponders on patterns of association stemming from the behavior of man versus that of beast, as well as control collections of animal-structured assemblages; information on kill behavior and comparisons; observations of wolves and their behavior; and studies of assemblage composition caused by beasts. The publication is a valuable source of information for researchers interested in bone structure and modifications.

The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can! Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out.

Since Zen Buddhism first captivated the attention of Western seekers the dominant discourse about this sect has been romantic, idealistic, and utopian. Some scholars have begun to examine Zen through the lenses of historical and cultural criticism, producing a sharp challenge to the traditional view. This text investigates.

In this powerful collection of her best poetry, prophet and world traveler Megan McKenna lifts the veil of the sacred realm and offers us rare glimpses into the Marrow of Mystery. This collection is from the pen of a peregrine soul who helps us see God wherever we are and explore the marrow of mystery in the people we encounter, prayers we utter, natural world we inhabit, and mysterious space we embody.

A lively, illustrated exploration of the 500-million-year history of bone, a touchstone for understanding vertebrate life and human culture. Human bone is versatile and entirely unique: it repairs itself without scarring, it’s lightweight but responds to stresses, and it’s durable enough to survive for millennia. In Bones, orthopedic surgeon Roy A. Meals explores and extols this amazing material that both supports and records vertebrate life. Inside the body, bone proves itself the world’s best building material. Meals examines the biological makeup of bones; demystifies how they grow, break, and heal; and compares the particulars of human bone to variations throughout the animal kingdom. In engaging and clear prose, he debunks familiar myths—humans don’t have exactly 206 bones—and illustrates common bone diseases, like osteoporosis and arthritis, and their treatments. Along the way, he highlights the medical innovations—from the first X-rays to advanced operative techniques—that enhance our lives and introduces the giants of orthopedic surgery who developed them. After it has supported vertebrate life, bone reveals itself in surprising ways—sometimes hundreds of millions of years later. With enthusiasm and humor, Meals investigates the diverse roles bone has played in human culture throughout history. He highlights allusions to bone in religion and literature, from Adam’s rib to Hamlet’s skull, and uncovers its enduring presence as fossils, technological tools, and musical instruments ranging from the Tibetan thighbone kangling horn to everyday drumsticks. From the dawn of civilization through to the present day, humankind has repurposed bone to serve and protect, and even to teach, amuse, and inspire. Approachable and entertaining, Bones richly illuminates our bodies’ essential framework.

Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.