By Andrew Rimas, Evan Fraser
<p style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 9pt; colour: black">Andrew Rimas and Evan D.G. Fraser have joined jointly to inform the impressive tale of the noble cow in <i style="mso-bidi-font-style: normal">Beef: The Untold tale of ways Milk, Meat, and Muscle formed the area. </em>In the bestselling culture of Cod and Salt comes a full of life heritage of our ongoing courting with an animal that we've got labored along, ate up, or even worshipped for hundreds of thousands of years. The historical past of the cow is either outstanding and interesting, and <i style="mso-bidi-font-style: normal">Beef </em>offers a distinct assessment of farm animals the day prior to this, at the present time, and tomorrow—from adoration to breeding to braising; from old Mediterranean bullfight earrings to African villages to American stockyards—complete with notable evidence and minutiae, fabulous recipes, and a huge caution for the way forward for red meat production.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span>
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Additional info for Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World
Designing a menu may sound pretty basic, but because I can choose from so many dishes, I outline my strategy in the following sections so you can see how it’s done. One of the keys to successful menu planning is to choose dishes based on the time of year. When summer is here, I can’t wait to get to the grocery store and buy all those fresh fruits and vegetables that aren’t around in January (unless you live below the equator). Cooler salads and no-cook meals are so appealing when the temperature climbs.
Eyeing ingredient lists In addition to the Nutrition Facts panel, an ingredient list is included on each food package. The ingredients are listed in descending order according to weight. So if you pick up a product, cereal for example, and sugar is at the top of the ingredients list (first or second), that cereal is high in sugar. indd 28 9/10/10 2:57 PM Chapter 2: Choosing Healthy Foods 29 The ingredient list not only lets you know exactly what’s in the food, but can also be used for comparing similar products.
Which type of entree does your family prefer? When I’m thinking of you and how I’m going to design a menu for you and your family, I figure that you like some of both types of entrees, for different reasons. In choosing an entree, I take into account how much protein it has and whether it’s a whole meat or a combo dish. If the protein isn’t as much as I think it needs to be, I have to add other sources of protein to the meal. I plan for 3 ounces of cooked weight for a whole meat serving or about that amount for a total meal.