Product Description
Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world.The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management.In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form.Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage.Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations.Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful. ... Read more

Customer Reviews (2)

NZ opinion
After fifty years in the poultry industry I was looking for a text book that gave a good overall insight into all aspects of poultry meat and egg production - this is it!The book is in excellent condition, at a good price, and delivered safely.

Incomplete book

I ordered for the book titled "Commercial Chicken Meat and Egg Production" by Donald D. Bell. It was sent to me but I found that it contained Chapters 36 to 62, while chapters 1 - 35 were totally excluded. As such, I returned the book and my money has been credited back to my debit card by Amazon.

However, I am still very much interested in getting this book and will appreciate if I am notified whenever it becomes available and containing the entire chapters, i.e. Chapter 1 through Chapter 62. I am ready to buy this book anytime it becomes available in a complete format.

Thank you and have a great week!

Ayo ... Read more

Product Description
“Who in their right minds would ever want to be a vegetarian?” Sharalyn Pliler asked just months before she—accidentally—became one. A few days into a camping trip in the woods, she was amazed to experience that instead of getting weaker without meat, just the opposite happened—she felt more energetic, lighter and more clear-headed, needing to eat less than before while enjoying food even more, as if her taste buds had come alive. Reluctant to become a vegetarian but unable to argue with definitive direct experience, she had no choice but to begin the transition from familiar meat cookery to the unknown world of vegetarianism. Not many cookbooks are page-turners but with her light-hearted style, down-home sense of humor and master’s level writing skills, readers are carried effortlessly as she tells her story of awakening to the pleasures and techniques of vegetarianism. Once a cook in a vegetarian university kitchen, now with three decades of vegetarian experience, she seems to anticipate every question.
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Customer Reviews (1)

A delightful cookbook that shows me how to easily fix both a delicious and nutritious vegetarian meal or snack.
Sharalyn Pliler's 'Reluctant Vegetarian Cookbook' is unique because she provides over 50 pages of very readable, useful information on why and how to be a vegetarian. No lecture - just interesting, practical information. I especially appreciate the references to whether a food provides an acid/alkaline balance. The Table of Contents leads me easily to protein recipes, grains, or a soup de jour recipe. Plus, breakfast ideas are abundant (and delicious). The section on Herbs & Spices has given my cooking a much-needed improvement. This will be a favorite gift to share with others. ... Read more

Product Description
Real Men Cook, they always have, many are the best in the world, others like me, need help.
I began to cook, really cook in Paris, not because I wanted to be a chief but rather I was hungry. I was an American student teaching English of all things. With this in mind I watch and noted keys points of cooking when staying a friends homes and whenever a cook would tell me a thing or two which they had learned over the years.
I moved from France to Germany where I found the Sauces thicker and meals heartier, all of which I loved. I also loved the eggs being cooked, the different style of cooking and the presentation. I also lived for a time in England and the only time I believe I really ate well while in that country was at breakfast. In England breakfast is a treat, you get the full fare, eggs cook in a variety of styles, sausage and other meats, fruits, toast, flat cakes and so much more. Here then is a collection of what I picked up along the way.
Please note that some recipes may appear the same, such as Lady Fingers and Ginger Snaps, but they aren’t, it might be a slight chance, adding something or changing something I learned along the way so don’t be surprised if you see more then one listing for an item.
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Customer Reviews (2)

Cooking Up Fun
This is a fun, easy cookbook with a retro flair. Bring out the chef in you with this Kindle cookbook!

Loved It, I can finally cook
I have to say thank you, I can not cook but with this book, I was able to find a few things my boy friend really likes, he doesn't like many things I cook so to find a cookbook that lets me try new things and keep the man in my life happy, well lets just say, I'll be back for more. ... Read more

Product Description
Provides extensive information on food-borne bacteria; preparing, storing and transporting food; food thermometers; guidelines for poultry, eggs and leftovers; food safety during a power outage; and more ... Read more

Product Description
Egg-Zilerating Egg Recipes…This eBook has hundreds and hundreds of recipes to choose from!! From 1923 Rinktum Diddy to Admiral’s Huevos Rancheros…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 140 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is an Egg lover's delight!!! ... Read more

Product Description
Group social functions usually center around a tasty meal.Often times, these meals are provided and served by many people.Food safety is important for these meals.Here is a publication to help train volunteers to use good food safety practices.

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Product Description
Irresistible vegan recipes from all over the world from the author of The Mediterranean Vegan Kitchen and Vegan Italiano.

In this culinary tour of the Caribbean, Central and South America, Thailand, Indonesia, the Canary Islands, Hawaii, Australia, Africa, India, and many more exotic places, readers will learn how easy it is to prepare authentic tropical vegan dishes with readily available ingredients. The book includes:

* More than 225 delicious and nutritious meat-free, egg-free, and dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages, and desserts
* A glossary of tropical fruits and vegetables with information on buying and storage
* Cook-s tips throughout
* Comprehensive nutritional analysis for every recipe ... Read more

Customer Reviews (14)

Fantastic! So exotic!
This book is awesome. Exactly what I was looking for as I'm not much of a cook or imaginative with food. But this book got me so excited I tried some of the recipes and they are wonderful! Checked it out from the library but now am buying it. I love exotic vegan food. Just make sure you get the ingredients first before trying recipes. Some ingredients are more exotic and you might have to go to an Asian market, Indian spice market, or natural foods store. I would recommend this book for everyday, but also if you want to impress your non-vegan friends with delicious and interesting food.

Awesome Recipes but no pictures
I absolutely love this book. I would rate it 5 stars but I personally think all recipe books should have color pictures throughout.

I love that you can just use fresh produce from your regular supermarket/farmer's market and that you don't have to search around everywhere for exotic ingredients. The recipes are meant to be meatless, a trend I've noticed in most of her books so you don't feel like you're missing a flavor.

Overall an excellent book, mainly Thai recipes but there are many Caribbean, African, Central and South American as well.

Full of easy, tasty recipes
I have enjoyed the variety and ease of the recipes.They are well edited (a huge plus!) and have a lot of common ingredients, yet still exotic.highly recommend - even though I am not a Vegan.

VegNews on The Tropical Vegan Kitchen
Author Donna Klein serves up a tasty feast of recipes using foods specific to the cultures between the Tropics of Cancer and Capricorn. Spanning the globe, ingredients include exotics such as fufu flour and jackfruit, in addition to standards like lime, coconut milk, and mango. Try the raw Chilled Australian Curried Mango Soup, barbecue the Cambodian-Style Grilled Corn, simmer Spicy Bolivian-Style Lentils over Rice, or sip the perfect summer drink: Florida Keys Limeade. Salads and side dishes swing from sweet and savory to hot, hot, hot. Don't be timid. Klein includes cooking-tips galore and substitutions to help you use what's on hand, as some ingredients may be hard to find locally.

Thai Pumpkin Soup is delicious!
So far I've only made one recipe, the Thai Pumpkin Soup, but it was worth the price of the book.Wonderful layered flavors. ... Read more

Product Description
SAUCESCOOKING OF EGGSOMELETSSWEET OMELETS ... Read more

Customer Reviews (1)

Yep, It's About Eggs
Sarah Tyson Heston Rorer (1849-1937) was a fairly important Home Economist back-in-the-day.She was the editor at "Household News" and was a member of the staff for "Ladies Home Journal" and "Good Housekeeping".She published "Many Ways for Cooking Eggs" in 1912.

This book --which has no drawings and so is fine for the Kindle-- has recipes for sauces and directions for cooking eggs in a variety of ways.In addition, there's instructions for preserving eggs, and general egg facts.Here's some of what you'll find:

* Sauces

English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika, Curry, Italian

* Cooking of Eggs

To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip

* Omelets

Omelet with Asparagus Tips, with Green Peas, Havana, with Tomato Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms, O'Brien, with Potatoes

* Sweet Omelets

Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, Souffle

I've not cooked any of these recipes... yet, and am not a good enough gourmet to be able to make a decent comment on what the results would be likely to be.

Pam T~
mom and blogger
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Product Description
INTRODUCTORY HINTS.WEIGHTS AND MEASURES.We recommend to all families that they should keep in the house: a pair of scales, (one of the scales deep enough to hold flour, sugar, &c., conveniently,) and a set of tin measures: as accuracy in proportioning the ingredients is indispensable to success in cookery. It is best to have the scales permanently fixed to a small beam projecting (for instance) from one of the shelves of the store-room. This will preclude the frequent inconvenience of their getting twisted, unlinked, and otherwise out of order; a common consequence of putting them in and out of their box, and carrying them from place to place. The weights (of which there should be a set from two pounds to a quarter of an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid. ... Read more

Product Description
Top of the Morning Deluxe Pancake Recipes…This eBook has hundreds and hundreds of recipes to choose from!! From Dutch Babies Puffed Oven Baked Pancakes to Lemon Meringue Pancakes…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 141 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is a Pancake lover's delight!!! ... Read more

Product Description
Omelet Recipes from Mama’s Kitchen …This eBook has hundreds and hundreds of recipes to choose from!! From Admiral’s Italian Omelet to All Wisconsin Scrambled Omelet…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 116 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is an Omelet lover's delight!!! ... Read more

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Outrageously Delicious Omelet Recipes…This eBook has hundreds and hundreds of recipes to choose from!! From Antipasto Style Omelet to Apple Tansy Omelet…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 114 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is an Omelet lover's delight!!! ... Read more

Product Description
Proud to Serve Pancake Recipes…This eBook has hundreds and hundreds of recipes to choose from!! From Chapattis Indian Griddle Pancakes to Classic Corn Meal Pancakes…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 141 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is a Pancake lover's delight!!! ... Read more

Product Description
The only safe way to know if meat, poultry, and egg dishes are fully cooked is to use a food thermometer. Get tips on using one, along with a temperature chart, in this handy guide. ... Read more

Product Description
PREFACE

The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.

Volume 1

This volume, which is the first of the set, deals with the essentials of cookery, cereals, bread, and hot breads. In _Essentials of Cookery_, Parts 1 and 2, are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cookery and to efficiency in the preparation of food. In _Cereals_ are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In _Bread_ and _Hot Breads_ are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed
in making and baking them, the procedure in serving them, and the way in which to care for such foods.

Volume 2

This volume, which is the second of the Woman's Institute Library of Cookery, deals with such essentials of diet as the dairy products--milk, butter, and cheese--the protein food, eggs, and the energy-producing nutrients, vegetables.

Volume 3

This volume, which is the third of the Woman's Institute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, for these foods occupy an important place in the majority of meals.

Volume 4

This volume, the fourth of the Woman's Institute Library of Cookery, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some of the niceties of the diet, but skill in their preparation signifies at once a housewife's mastery of the science of cookery.

Volume 5

This volume, the fifth of the Woman's Institute Library of Cookery, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet, and every phase of the planning of meals.

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Product Description
If you have any interest at all in organic cooking... if you want to eat healthier and do your part to help the environment... or you are interested in growing your own organic foods... then this book was written just for you.

This book will show you key tricks and "guidelines" that pro chefs know that will make you TEN TIMES better at cooking organically once you know them.It is a no fluff, straight to the point book on everything you need to know about organic cooking.

Here's just some of what's inside:

- All about Organic Foods -- what the difference is between organic foods and the other traditionally grown food you can buy at the grocery store
- 6 powerful reasons you would want to switch to organic foods: if you're still debating, these six reasons will give you the extra incentive to make the switch!
- How to make the switch to only eating organic foods -- A concise plan of action for how to make the switch to organic foods easy… and… fun!
- 17 organic breakfast food recipes -- They not only taste great… but they'll get your day started off healthy and on the right foot!
- 4 organic bread recipes! These organic bread recipes make carbs healthy again!
- 12 salivating soups and salad recipes! You can fix these as great starters for dinner… or… as a super-healthy mid-day snack!
- 11 tasty starters and side dishes: Organic Appetizers and side dishes to go with virtually any meal will turn your ordinary "mealtime" into culinary experiences!
- 15 mouth-watering main course meals! These organic main course meals PROVE beyond a shadow of a doubt that eating organic isn't just healthy… but is incredibly delicious!
- 4 delicious dessert dishes! If you have a sweet tooth… then you absolutely must have these luscious organic cheesecake, chocolate, and custard recipes!
- 5 delectable drinks. These are the healthy, organic substitutes you'll crave on those hot summer days!
- Ten steps to growing your own herb garden. This is one of the easiest gardens to grow… and… these steps will make it a hassle-free and fun experience to grow your own herbs to cook with!
- How to grow your own vegetable garden. Growing your own vegetables is one of the greatest pleasures of organic cooking… the book gives you 9 simple suggestions to make it easy for you.
- How to correctly compost: This is the secret organic gardening pros use to never worry about getting good, nutrient-rich topsoil for their gardens!
- Plus much, much more!

This just scratches the surface of what's in the book. It gives you everything you need to know to get started cooking healthy and organically today.
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