Product Description
This is a reproduction of a book published before 1923.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process.We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide.We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Customer Reviews (3)

Poultry Standard of Perfection
This is the book you have to have if you want to breed and sell or show poultry.This is **the** standard.This is the book that tells everybody what each breed is supposed to look like. This is the book the judges refer to, and the standard to which your buyers will expect you to be selecting.

Poultry Standard of, Bantam or Standard, INcludes Waterfowl*
Excellent Book. A MUST Have for a Poultry Fancier. This book is great for the Hobbiest, or the serious Showman. Gives detailed pictures, and great Illustrtations of skelton,combs,faults and defects of Birds. Includes all Waterfowl, but not Wilds. No Guineas YET,,, but hopefully SOON*Be VERY careful,,as some of the sellers are selling the Yearbooks, NOT the actual Standard of Perfections, and they are NOT what you want, they simply list breeders names .NO color pictures, NO discriptions.They are Free to club members.

Standard of Perfection 2001
This is a very good book to have for any person who is interested in poultry. If you are showing it is a great way to know if you have a goos show bird, and it also very fun just to look at! ... Read more

Product Description
This third edition of Andrew Singer'sis for anyone interested in keeping a few chickens to ensure an ongoing supply of fresh eggs. Even experienced poultry keepers can learn a trick or two from it and novices will find it invaluable. Singer covers his subject thoroughly from setting up a system and choosing chicks to caring for the egg-laying hens. Includes an introduction to other poultry-ducks geese turkeys and even peafowl. ... Read more

Customer Reviews (2)

Bok!! Bok!! Great book
This is a great, down to earth old-school book. The thing I like about this book is that, while it certainly cautions against problems, it does not make chicken-keeping out to be rocket science as many books about the fair fowl do. This book gives you a straightforward explanation every time and is really all one needs to get started with a nice backyard flock.

Brilliant
If you are interested in keeping chickens on a small scale then I cannot recommend this book enough.It is designed for the absolute beginner with a small amount of space and should be required reading by all who fall into this category.It is also ideal for those with some knowledge or who already have poultry as the information is excellent.The best book I have read in this category and well worth the effort of finding and buying. ... Read more

Product Description
"Creative Cooking: Poultry provides an incredible variety of ways to prepare and serve chicken, turkey, and other game birds." ... Read more

Product Description
Originally published in ca. 1919.This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies.All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. ... Read more

Product Description
Originally published London, 1934. A fascinating insight into the art of faking poultry for show or exhibition winning purposes. Contents Include: Faking and its Problems The Psychology of Faking Modern Tendencies in Faking The Detection of Faking The Techniques of Faking Dying Plumage Bleaching Plumage Faking Leg Colour Inserting and Extracting Feathers Faking Lobes Colouring Eggs Dyes Employed Chemicals Used in Faking etc. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. ... Read more

Product Description

Product Description
Originally published in 1922.This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies.All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. ... Read more

Product Description

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation

With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.

Volume 1: Primary Processing is divided into seven parts:

• Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more

• Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more

• Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more

• Preservation: heating, drying, chemicals, and irradiation

• Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat

• Eggs—includes egg attributes, science, and technology

• Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

Product Description
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meat beef, veal, pork, lamb, poultry, rabbit, and more the Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. More than 150 recipes include such savory dishes as Thai Beef Salad, Braised Pork Tacos with Ancho Chile Sauce, Lamb Loin Chops with Eggplant Caponata and Andalusian-Style Quail with Dates and Almonds. How-to instructions take the mystery out of techniques such as butterflying a chicken. When it comes to meat, no one knows more than the Lobels. ... Read more

Customer Reviews (11)

Mislobeled
Being a professional chef, I found this book insulting. A Bible should contain everything you need to know, but this item was mislabeled and only contains recipes that are based for using meat. There is no butchering shown, no diagrams, no instruction. Not even how to break down poultry (which is insanely easy). No instruction in a meat bible... That doesn't sound like everything I need to know. Maybe they are just keeping all I need to know secret, so that they don't have more competition in the fading trade of butchering. With all the giant corporate meat packing in this country, you would think they would want to educate people, instead of retard them with this book. This book is a gimmick to get people to buy it.

Thou shalt not title your recipe book: BIBLE
This book brought me nothing but frustration. I was expecting the alpha and omega of meat, but got a picture book without any pictures.

If you are going to title your book any kind of " BIBLE: All you need to know" I want to see a meat creation story, the ten commandments of meat written by the finger of the butcher God, I want to see the friggin parting of the red meat sea. I want to see a diagram of meat cuts, the quality each cut of meat yields, what its best uses are and WHY. I want to know what types of cows are used and which are best; the flavor and texture differences between grass and grain fed, 1-year, 2-year, and 3-4 year cattle. I want to know how aging is done, how if at all possible to do it in my barn, and what it does for the quality of the meat. I want to know the different effects of slow cooking, smoking, grilling, and roasting. The pluses and minuses of a marinade over a dry rub, how to best infuse flavors into red and white meat. This is not the greatest meat story ever told; it's the interrupting cow knock, knock joke.

Now it is excessively easy to be a critic, to take apart what other people have done, and I sincerely apologize to the Lodel's for doing it. I can read through the book and see what the Lobel's wanted to do, what they started to do, and what they were steered away from doing probably by a consumer focused publisher. If you are looking for cursory knowledge about meat cuts with some alright recipes here and there, this book is helpful. But if you want redemption, if you are looking for the carnivorous connoisseurs sermon on the mount, this is not the book for you.

Great Resource
I haven't really used this book yet, but I love having the resource available at my fingertips.

Glad Meats Back!
I like the book very much. Lots of great things to do with meat without being difficult.I especially like the way thechapters start out with explanations on all the different cuts of meat.A great book.

Better on the Ouitside than the Inside!
I got this book for Christmas. My wife gave it to me, and we, who live in New York City, and know Lobels for its high quality and very stratosphericaly expensive meats, thought that they would give up some of their secrets. That's how good cookbooks are sold! Read the first pages on beef, looked for the nonexistant pictures, and gave up. What a wasteand disappointment! They are not willing to educate.

Easier to give up this meat cookbook than a good Porterhouse. They'll be selling these books to their rich customers! Or probably giving them away at next year's Chanukah with their free deliveries! ... Read more

Product Description
This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

Customer Reviews (2)

Didn't learn much
Admittedly, I have study genetics in college courses and have done rabbit color genetics for many years but am still learning chicken color genetics and this book didn't help me much.There are a few websites that you can read for free that will be more useful than this book.To really get a start read the genetics pages and play with the "chicken color calculator" on kippenjungle.nl.

Excellent Book
If you are interested in chicken feather colour genetics, you probably would want this book.While it's geared towards Wyandottes, it's good for all chicken breeds.

If you are a rank beginner with no science background you may find it a little hard going, but frankly, it's not an easy subject to grasp without a little study, anyway, so you're just as well off with this book.One thing that really makes this book stand out is the way each colour variety is examined quite closely.So you can read about a Gold Laced and then about a Partridge, for example, and be able to understand what the genetic difference is between them without chasing back and forth looking up difference genes.That alone makes it a valuable book to the beginner.

I recommend it to anyone who has an interest in chicken breeding. ... Read more

Product Description
Carving The Easy Way is a complete handbook and guide on the carving of meats, fish poultry and game, with instructions on the selection and care of carving tools and equipment and a great deal of helpful information on the preparation and serving of all meats. Women as well as men will find this book useful for Mrs. Wallace gives complete instructions on kitchen caving and the preparation of the platter. Includes clear diagrams and plentiful illustrations. ... Read more

Product Description
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products. ... Read more

Customer Reviews (1)

A fast way to learn about Poultry Processing
Excellent Book. It allowed me to learn quickly about this complicated world of poultry processing. Very informative regarding further poultry processing. If you are working or need to know about adding value to poultry, instead of hatchery, this is the book. I think I made a good investment and coworkers asked me for copies. ... Read more

Product Description
Originally published in 1902.This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies.All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. ... Read more

Product Description
Publisher: London, National poultry organization societyPublication date: 1906Subjects: PoultryNotes: This is an OCR reprint. There may be numerous typos or missing text. There are no illustrations or indexes.When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. You can also preview the book there. ... Read more

Product Description
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words.This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ... Read more

Product Description