The Market Assistant (Classic Reprint) - Couverture souple

Thomas F. De Voe

9781332058792: The Market Assistant (Classic Reprint)

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ISBN 10 : 1332058795 ISBN 13 : 9781332058792

Editeur : Forgotten Books, 2018

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From market shelves to kitchen tables, this guide shows how to identify fish and other common meats and use them with confidence.

This nonfiction volume compiles practical notes on a wide range of foods found in markets. It describes how to tell fresh fish from the day’s catch, how preparation can affect flavor, and what to expect when shopping for beef, pork, and other domestic meats. The reader is guided through historical terminology, common names, and everyday tips that help in choosing, handling, and cooking.

Learn to recognize and compare fish like butter-fish, shiners, and catfish, including seasonal availability.
Understand variations in common meats and their best cooking uses.
Discover practical, early-market perspective on preparation, skimming, and gutting for better results.
Get a sense of the market culture and how shoppers and fishmongers described and handled foods.

Ideal for readers of market history and cooking, as well as anyone curious about 19th-century food markets and everyday food knowledge.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1332058795
ISBN 13: 9781332058792
Reliure: Broch�
Nombre de pages: 457
Coordonn�es du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com
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The Market Assistant (Classic Reprint)

Thomas F. De Voe

Edit� par Forgotten Books, 2018

ISBN 10 : 1332058795 ISBN 13 : 9781332058792

Neuf Paperback

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book, penned in the midst of the American Civil War, delves into the fascinating world of food and markets in 19th-century New York City. It goes beyond a simple listing of available provisions to explore the cultural significance and historical context of what people eat. The author, a seasoned butcher, offers practical advice on selecting and preparing various meats, poultry, game, fish, vegetables, and fruits. Drawing on decades of experience, he shares insights into the operation of public markets, contrasting them with private shops and street vendors. The reader is transported back to a time when market visits were a daily ritual, and the quality and freshness of ingredients were paramount. The book delves into the ethical considerations of food choices, touching upon the practices of different cultures and religions. It examines the impact of transportation and technology on food availability and explores the challenges of ensuring fair prices and honest dealings in the marketplace. Ultimately, the book's enduring value lies in its exploration of the complex relationship between food, culture, and society, offering a timeless reflection on the role of markets in shaping our culinary experiences. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N� de r�f. du vendeur 9781332058792_0

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