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Books: CookBooks: Butchering
Pegasus Descending: A Dave Robicheaux Novel (Dave Robicheaux Mysteries)by James Lee Burke List Price: $26.00 Available from Amazon $15.60 On 7-22-2006 
See Item's Page From Publishers Weekly Drawing on classical antecedents, bestseller Burke peoples his 15th Dave Robicheaux novel (after 2004's Crusader's Cross) with his usual assortment of near mythic characters, demonstrating how our everyday lives are beset with age-old, universal dilemmas. New Iberia, La., detective Dave Robicheaux, for whom redemption has become a lifelong pursuit, suits up once again to tilt against villains both real and in his own troubled psyche. Twenty-five years earlier, the young alcohol-soaked cop witnessed his friend and fellow Vietnam vet, Dallas Klein, executed by a group of cold-blooded thugs. He was unable to intercede because he was plastered. Now, a young grifter who may be the victim's daughter, Trish Klein, has appeared in New Iberia, passing counterfeit money and baiting Whitey Bruxal, the aging mobster responsible for Dallas's death. Meanwhile, Dave investigates the apparent suicide of pretty young co-ed Yvonne Darbonne. Are the two cases linked? Dave thinks so, and he enlists longtime loose-cannon sidekick Clete Purcel to prove it. With peerless naturalistic descriptions and lush, metaphysical imagery, Burke creates another challenging morality play for his flawed, everyman hero. (July) Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist In James Lee Burke's novels, the past in never farther away than the ripples on the bayou outside Dave Robicheaux's New Iberia, Louisiana, home. This time it's Robicheaux's dark personal history--when the detective "was still going steady with Jim Beam straight up and a beer back"--that interferes with the tranquil present for newly married Dave. When Trish Klein turns up in New Iberia, it doesn't take long for Robicheaux to realize she is the daughter of his old friend, Dallas, who died in an armored-car robbery that Dave witnessed but was too drunk to stop. To make amends, Robicheaux must solve the several interconnected murders that track back to the man behind the armored-car hit. Everything that makes this series so compelling--the elegiac, seductively lyrical prose; the complex character of Robicheaux; the lovingly evoked bayou setting-- is here in abundance, and if it doesn't galvanize into something quite as special as the last episode, Crusader's Cross (2005), that's only because we've come to expect so much from this series. The fact remains that no serious reader of hard-boiled fiction should ever miss a moment of Dave Robicheaux in action. Bill Ott Copyright © American Library Association. All rights reserved |
The Color of Water: A Black Man's Tribute to His White Motherby James McBride List Price: $14.00 Available from Amazon $10.78 On 7-22-2006 
See Item's Page Product Review Order this book and please don't be put off by its pallid subtitle, A Black Man's Tribute to His White Mother, which doesn't begin to do justice to the utterly unique and moving story contained within. The Color of Water tells the remarkable story of Ruth McBride Jordan, the two good men she married, and the 12 good children she raised. Jordan, born Rachel Shilsky, a Polish Jew, immigrated to America soon after birth; as an adult she moved to New York City, leaving her family and faith behind in Virginia. Jordan met and married a black man, making her isolation even more profound. The book is a success story, a testament to one woman's true heart, solid values, and indomitable will. Ruth Jordan battled not only racism but also poverty to raise her children and, despite being sorely tested, never wavered. In telling her story--along with her son's--The Color of Water addresses racial identity with compassion, insight, and realism. It is, in a word, inspiring, and you will finish it with unalloyed admiration for a flawed but remarkable individual. And, perhaps, a little more faith in us all. From Library Journal Like Gregory Williams's Life on the Color Line (LJ 2/1/95), these two memoirs describe growing up interracial from the perspective of the sons of African American fathers and white mothers. McBride, an accomplished journalist and musician, has viewed the yawning chasm of racial division from both sides and, despite carving out a successful life, has been scarred. Unlike Williams and Minerbrook, though, he focuses on a single, singular parent, a rabbi's daughter who later helped her husband establish an all-black Baptist church in her home and saw 12 children through college. His mother's own story, juxtaposed with McBride's, helps make this book a standout. Recommended for all collections. Minerbrook's father came from Chicago's African American high society, his mother from rural Missouri. He paints a detailed portrait of their family life, of relationships complicated by the fact that "human emotions, when mixed with racial issues, are prone to shatter like glass." Nearing middle age, he seeks out the white side of his family, who have rejected his mother and her offspring, and achieves a well-deserved catharsis. Still, his accounts of the almost unrelenting prejudice of white against black, black against white, light-skinned black against dark-skinned black, and so on are deeply disturbing. One is left to borrow the words of another recent commentator and say that this cancer does indeed make me want to holler. Highly recommended. -?Jim Burns, Ottumwa P.L., Ia. Copyright 1996 Reed business Information, Inc. --This text refers to the Hardcover edition. |
Kitchen Confidential: Adventures in the Culinary Underbellyby Anthony Bourdain List Price: $14.00 Available from Amazon $10.78 On 7-22-2006 
See Item's Page Product Review Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection. But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn From Publishers Weekly Chef at New York's Les Halles and author of Bone in the Throat, Bourdain pulls no punches in this memoir of his years in the restaurant business. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food. The latter was born on a family trip to France when young Bourdain tasted his first oyster, and his love has only grown since. He has attended culinary school, fallen prey to a drug habit and even established a restaurant in Tokyo, discovering along the way that the crazy, dirty, sometimes frightening world of the restaurant kitchen sustains him. Bourdain is no presentable TV version of a chef; he talks tough and dirty. His advice to aspiring chefs: "Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.' " He disdains vegetarians, warns against ordering food well done and cautions that restaurant brunches are a crapshoot. Gossipy chapters discuss the many restaurants where Bourdain has worked, while a single chapter on how to cook like a professional at home exhorts readers to buy a few simple gadgets, such as a metal ring for tall food. Most of the book, however, deals with Bourdain's own maturation as a chef, and the culmination, a litany describing the many scars and oddities that he has developed on his hands, is surprisingly beautiful. He'd probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir. (May) Copyright 2000 Reed business Information, Inc. --This text refers to an out of print or unavailable edition of this title. |
Before the Dawn: Recovering the Lost History of Our Ancestorsby Nicholas Wade List Price: $24.95 Available from Amazon $15.72 On 7-22-2006
See Item's Page From Publishers Weekly Scientists are using DNA analysis to understand our prehistory: the evolution of humans; their relation to the Neanderthals, who populated Europe and the Near East; and Homo erectus, who roamed the steppes of Asia. Most importantly, geneticists can trace the movements of a little band of human ancestors, numbering perhaps no more than 150, who crossed the Red Sea from east Africa about 50,000 years ago. Within a few thousand years, their descendents, Homo sapiens, became masters of all they surveyed, the other humanoid species having become extinct. According to New York Times science reporter Wade, this DNA analysis shows that evolution isn't restricted to the distant past: Iceland has been settled for only 1,000 years, but the inhabitants have already developed distinctive genetic traits. Wade expands his survey to cover the development of language and the domestication of man's best friend. And while "race" is often a dirty word in science, one of the book's best chapters shows how racial differences can be marked genetically and why this is important, not least for the treatment of diseases. This is highly recommended for readers interested in how DNA analysis is rewriting the history of mankind. Maps. (Apr. 24) Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist Genetics has been intruding on human origins research, long the domain of archaeology and paleoanthropology. Veteran science journalist Wade applies the insights of genetics to every intriguing question about the appearance and global dispersal of our species. The result is Wade's recounting of "a new narrative," which also has elements of a turf war between geneticists and their established colleagues. He efficiently explains how an evolutionary event (e.g., hairlessness) is recorded in DNA, and how rates of mutation can set boundary dates for it. For the story, Wade opens with a geneticist's estimate that modern (distinct from "archaic") Homo sapiens arose in northeast Africa 59,000 years ago, with a tiny population of only a few thousand, and was homogenous in appearance and language. Tracking the ensuing expansion and evolutionary pressures on humans, Wade covers the genetic evidence bearing on Neanderthals, race, language, social behaviors such as male-female pair bonding, and cultural practices such as religion. Wade presents the science skillfully, with detail and complexity and without compromising clarity. Gilbert Taylor Copyright © American Library Association. All rights reserved |
Touch the Darkby Karen Chance Available from Amazon $6.99 On 7-22-2006
See Item's Page From Booklist Cassandra Palmer has been in hiding for three years since she escaped Antonio, the master vampire who raised her after he had her parents killed when she was only four. A gifted clairvoyant, Cassandra was Antonio's useful tool until she discovered his complicity in her parents' deaths and fled his estate. Tony has finally caught up with her, but he isn't the only one. The vampire senate is after her, too, and they've sent sexy vampire Tomas, who insinuated himself into her life by pretending to be an abused runaway, to watch over her. After Cassie and Tomas are attacked, he brings her to the senate. There she learns that the mages are gunning for her, too, as is the powerful vampire Rasputin, who is gearing up to challenge the senate. Cassie is in a race against time to save her own life and find out why so many want her dead. Exciting and inventive, with definite series potential. Kristine Huntley Copyright © American Library Association. All rights reserved Kelley Armstrong, USA Today bestselling author of Haunted. "A wonderfully entertaining romp with an engaging heroine. Here's hoping there's a sequel in the works!" |
Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeysby Monte Burch List Price: $19.95 Available from Amazon $13.96 On 7-22-2006
See Item's Page Book Description Step-by-step instructions for bringing wild birds from field to table.
Publisher Description The Lyons Press also publishes Field Dressing and Butchering of Rabbits, Squirrels, and Other Small Game. |
Basic Butchering of Livestock and Gameby John J. Mettler List Price: $16.95 Available from Amazon $11.02 On 7-22-2006
See Item's Page Mother Earth News "Provides clear, concise, and step-by-step information for people who want to slaughter their own meat." Publisher Description An Outdoor Life Book Club Selection |
Butchering Deer: The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home (Outdoorsman's Edge)by John Weiss List Price: $14.95 Available from Amazon $10.17 On 7-22-2006 
See Item's Page Book Description The tasks of field dressing, skinning, and butchering deer can be daunting. In Butchering Deer, John Weiss makes these necessary jobs easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing.as well as various methods for taking a deer out of the woods with minimal stress. Specific chapters are devoted to butchering the front legs, the hind legs, and the loin and ribs. Chapters on freezing, defrosting, tenderizing, and preparing venison will have readers longing for the upcoming deer season. The easy-to-follow text is highlighted with step-by-step instructions, 140 photographs, illustrations, and recipes.
Back Cover Copy John Weiss has done it again! In his latest book he demonstrates in step-by-step detail all the elements to make the tasks of field dressing, skinning, aging, butchering and cooking venison easy and fun. Butchering Deer is a book all hunters will cherish having in their libraries.
Information includes: -How to make quick work of field dressing your deer -Tips to getting your deer out of the woods -Caring for meat in camp -Tips for transporting your deer home without it spoiling -Proper home care of the deer carcass -How to properly age venison -How to prepare a working area to butcher your deer at home -Tools and equipment needed to make the job easy and fun -How to make all the cuts of meat including sausae and links -How to wrap, label, freeze, and defrost venison properly -The latest in meat tenderizing techniques -Mouth-watering venison recipes Without a doubt, it's all here, compiled in one easy-to-read, understand, and apply volume. This essential book is jam-packed with the latest field-tested tips that you simply won't find anywhere else. This is the only book needed to refer to on the subject of field dressing, skinning, and butchering deer the easy way! |
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