Butcher's Crossing


Book Description

Now a major motion picture starring Nicolas Cage and directed by Gabe Polsky. In his National Book Award–winning novel Augustus, John Williams uncovered the secrets of ancient Rome. With Butcher’s Crossing, his fiercely intelligent, beautifully written western, Williams dismantles the myths of modern America. It is the 1870s, and Will Andrews, fired up by Emerson to seek “an original relation to nature,” drops out of Harvard and heads west. He washes up in Butcher’s Crossing, a small Kansas town on the outskirts of nowhere. Butcher’s Crossing is full of restless men looking for ways to make money and ways to waste it. Before long Andrews strikes up a friendship with one of them, a man who regales Andrews with tales of immense herds of buffalo, ready for the taking, hidden away in a beautiful valley deep in the Colorado Rockies. He convinces Andrews to join in an expedition to track the animals down. The journey out is grueling, but at the end is a place of paradisal richness. Once there, however, the three men abandon themselves to an orgy of slaughter, so caught up in killing buffalo that they lose all sense of time. Winter soon overtakes them: they are snowed in. Next spring, half-insane with cabin fever, cold, and hunger, they stagger back to Butcher’s Crossing to find a world as irremediably changed as they have been.




The Butcher's Book


Book Description

* New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck* Bound in hardcover with and open spine, and pre-drilled hole for meat hook"Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls." - Hendrik DierendonckHendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilized. He has specialized particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, René Sépul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter and Stephan Vanfleteren.




Reprinted Pieces by Charles Dickens - Delphi Classics (Illustrated)


Book Description

This eBook features the unabridged text of ‘Reprinted Pieces’ from the bestselling edition of ‘The Complete Works of Charles Dickens’. Having established their name as the leading publisher of classic literature and art, Delphi Classics produce publications that are individually crafted with superior formatting, while introducing many rare texts for the first time in digital print. The Delphi Classics edition of Dickens includes original annotations and illustrations relating to the life and works of the author, as well as individual tables of contents, allowing you to navigate eBooks quickly and easily. eBook features: * The complete unabridged text of ‘Reprinted Pieces’ * Beautifully illustrated with images related to Dickens’s works * Individual contents table, allowing easy navigation around the eBook * Excellent formatting of the textPlease visit www.delphiclassics.com to learn more about our wide range of titles




The Faith of a Quaker (Classic Reprint)


Book Description

Excerpt from The Faith of a Quaker There arise also the insistent questions which beset all mystics, and which in Quakerism demanded a corporate, instead of an individual, answer. Was the light infallible? Was the claim to it an assumption of spiritual exaltation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.




Cup of Fury


Book Description

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.




The Retail Butcher (Classic Reprint)


Book Description

Excerpt from The Retail Butcher Farmers and' stockmen who cure their own hams and bacon, fatten poultry for the market or make their own sausage and lard, will, find this book of incalculable good to them, for by following the instructions given here in winter time without refrigeration other than a cool room or cellar, they can cure their year's supply of hams and bacon and have them as good at home as any packer in America can put up. This remedy for hog cholera will also be of incalculable good' to them. Agents of some of our biggest packers have asked me how I got some of the information I give you here on curing meats. Not being able to buy it, there could be but one way for me to learn. If you hadn't tasted the waters of the ocean you couldn't swear that it was salty, hence if I hadn't had experience in the things I tell you here I wouldn't say that they were the best. I place the index in the front pages so that at a mo ment's notice you may get the information desired. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.










The Meat Book


Book Description

The Meat Book is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, easy food that's fresh, seasonal and tastes great. In his follow-up book to The BBQ Companion, Ben presents 150 brand-new international recipes for his favorite meat dishes from around the world. Chapters are broken down according to type of meat, from beef, pork, poultry and lamb to chapters on cold cuts and stocks, sauces and brines. Try the Osso Bucco with gremolata, the Cuban style cheeseburger, mascarpone and proscuitto stuffed spatchcock or red braised Japanese pork hock, or perhaps one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. Barbecue lovers are once again well looked after, but there's more here for people who like to experiment with other cooking methods. Perfect for a couple, a family and a crowd, The Meat Book will take you on a flavorful journey around the world, one hearty meal at a time.




The Complete Butcher's Tales


Book Description

In the fantastic tradition of Borges, Bruno Schulz, Angela Carter, and H. P. Lovecraft, here are nearly sixty unforgettable stories that ignore the confines of space and time to offer, among other times and places: a cabinet of curiosities in contemporary Cairo, an alvhemical ceiling in 18th-century Naples, the hallucinatory inner worlds of psychotics, anthropomorphic planets, and an Old West ruled by necromancy.This expanded, revised edition collects the complete short stories of one of the most immaginative writers of our time.