[PDF] Pasture Perfect eBook

Author : Jo Robinson
Publisher :
Page : 164 pages
File Size : 30,39 MB
Release : 2004
Category : Animal nutrition
ISBN :

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Discusses the benefits to farmers, consumers, the environment, and livestock of moving from a factory-farm approach to a pasture-based one. Includes many recipes featuring grass-fed meats, poultry, and eggs.

Author : Pamela Britton
Publisher : Harlequin
Page : 219 pages
File Size : 14,47 MB
Release : 2014-04-01
Category : Fiction
ISBN : 1460329309

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Uneasy Allies Mariah Stewart has a passion—to save racehorses from slaughter once they're done racing. Zach Johnson has a passion, too—raising winners. Mariah and her protests are one more annoyance on a list that may cost him his family stables. And when his best horse goes down, she pesters him about his plans for it. The thing is, Mariah is also a vet. Her crazy proposal to save Dasher might work, and what does Zach have to lose? Only his sanity! Maybe his determined bachelorhood, too. Because Mariah just…gets under his skin. Zach knows she feels it—she heats up every time he's near. But is the attraction between them enough to set aside everything they believe in?

Author : Cook's Illustrated
Publisher : America's Test Kitchen
Page : 505 pages
File Size : 18,49 MB
Release : 2016-10-04
Category : Cooking
ISBN : 1940352452

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In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.