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Hardcover. Publisher overstock, may contain remainder mark on edge.

Minor Reading Creases On Spine. No Writing or Marks On Pages.

On the morning of January 31, 1857, Harvey Burdell's lifeless corpse was found in a pool of gore on the floor of his dentistry office in his home at 31 Bond Street in New York City. His ex-lover and landlady of the house was immediately accused of his murder in a case that filled the headlines for months on end. Emma Cunningham's desperate attempts to force the playboy bachelor to marry her and provide a home for the widow and her five children captured the attention of New Yorkers and people across America, just as OJ Simpson has in our times. The murder of an upper-middle class professional in the sanctity of his own home, coupled with the accused murderess' unceasing efforts to wreak vengeance and gain recompense for her rape and an involuntary abortion suffered at the hands of the murder victim form an unbelievable tale, infamous in its day and for decades thereafter, but now long forgotten.

Vinyl LP pressing. 2018 release. Scorched return with their second full length experiment in barbarity. Earlier this year, 20 Buck Spin collected the body of Scorched non-LP material onto the Excavated For Evisceration platter, reintroducing the band under the label's banner. And yet that collection served as mere appetizer to the main course of Ecliptic Butchery, a sadistic tale of deep space terror and desolate inhumanity smeared in blood red brutality. The eerie bizarre intro of "Blood Splatt

Ships Within 24 Hours M-F- Satisfaction Guaranteed! Has a publisher overstock mark. This book has visible wear and may have tears, rips, and creases. Book is readable though.

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

Researchers who study ancient human diets tend to focus on meat eating because the practice of butchery is very apparent in the archaeological record. In this volume, Julie Lesnik highlights a different food source, tracing evidence that humans and their hominin ancestors also consumed insects throughout the entire course of human evolution.Lesnik combines primatology, sociocultural anthropology, reproductive physiology, and paleoanthropology to examine the role of insects in the diets of hunter-gatherers and our nonhuman primate cousins. She posits that women would likely spend more time foraging for and eating insects than men, arguing that this pattern is important to note because women are too often ignored in reconstructions of ancient human behavior. Because of the abundance of insects and the low risk of acquiring them, insects were a reliable food source that mothers used to feed their families over the past five million years. Although they are consumed worldwide to this day, insects are not usually considered food in Western societies. Tying together ancient history with our modern lives, Lesnik points out that insects are highly nutritious and a very sustainable protein alternative. She believes that if we accept that edible insects are a part of the human legacy, we may have new conversations about what is good to eat―both in past diets and for the future of food.

Deadly combat between gladiators is perhaps the best-known example of public entertainment offered in the Roman world. Wild and domesticated animals were also a part of these extravagant shows, and the elaborate presentation—or sometimes butchery—of creatures to gild an official's magnificence was among the most common forms of public diversion. Pitting bulls against bears, lions against Christians and criminals, elephants against rhinoceroses or parading large numbers of giraffe or zebras, the games devised by the Romans ranged from astonishing to brutally cruel. It is now difficult to comprehend the pleasure that huge crowds took from the death or struggle of animals and people, but the history of the role of animals in ancient Rome is both fascinating and important in view of modern sports spectacles and the enjoyment we take in animals in our daily lives.Based entirely on primary source material and infused with the author's direct experience with many of the animals discussed, Animals for Show and Pleasure in Ancient Rome is a comprehensive investigation of the rise, function, and pageantry of wild and domesticated animals as household pets and as fodder for entertainment in the Roman world. Extending from Egypt through the Greek city-states to the magnificent coliseums of the golden age of Roman civilization, Jennison provides an absorbing, evocative, and in-depth history that includes information about what animals were known to the Romans, which creatures they liked best, which animals were used as pets, from what places they obtained animals and how much they cost, how they were trapped, and the architectural development and dispersion of arenas throughout the Roman world. Originally published in 1937, Animals for Show and Pleasure in Ancient Rome remains the authoritative work on the subject.

The stunning images in this collection by Argentinian photographer Guillermo Srodek-Hart tell captivating stories of the country’s rural commercial establishments. Located in the rural areas outside of bustling Buenos Aires, the commercial establishments―butcheries, bakeries, bars, repair shops, garages, dry cleaners―depicted in this collection by photographer Guillermo Srodek-Hart appear steeped in history, and are packed with details dripping with color. These photographs, shot with a large-format camera, are imbued with a narrative power not unlike an Edward Hopper painting. Details such as bottles, hides, groceries and hubcaps are heightened by Srodek-Hart’s masterful technique and composition. Throughout the collection hangs an air of abandonment, of time passing, or perhaps stopping. Whether or not that is true, Srodek-Hart has memorialized a culture worlds apart from the city that lies a short distance away.

You remember Norman Bates - the shy motel manager with the fatal mother fixation. Now, years after his bout of butchery that horrified the world, Norman is at large again, breaking free from the psycho war, cutting a shocking swath of blood all the way to Hollywood - where, so it happens, they are making a movie about Norman's life and crimes. A movie that suddenly and terrifyingly becomes a lot like real life...

A report on the work at some West Sussex quarries which led to the discovery of a thigh-bone from the oldest human ever found in Britain, the 500,000 years old `Boxgrove man'. The finds assemblage included flint handaxes and other tools which gave a clear picture of Middle Pleistocene methods of hunting and butchery. The authors examine the results of the rescue excavations in quarries 1 and 2, 1983-1996, and present results from 1983-1989 together with subsequent research and analysis to provide a detailed geological and archaeological record. (English Heritage 1998)

By the author of "Whole Beast Butchery"With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.

Tadeusz Rozewicz is one of the outstanding figures in the generation of writers whose work was indelibly marked by Poland's traumatic and tragic war-time experience. 'What I produced is poetry for the horror-stricken. For those abandoned to butchery. For survivors.' Distrusting myths and archetypes, and rejecting traditional aesthetic values which struck him as offensive and gratuitous in the face of what he had witnessed, Rozewicz created a stark, direct poetry devoid of embellishment and rooted in common speech, fashioned as he has written 'out of a remnant of words, salvaged words, out of uninteresting words, words from the great rubbish dump, the great cemetery.'But Rozewicz's poetry is far from being confined to recording the horrors of the past. He is a natural social realist whose subject-matter has a very wide range, including friendship, love, eroticism, art, religion, ageing, death and the anxieties of modern civilisation. The appearance of this substantial selection, which is drawn from more than forty years of Rozewicz's prolific writing, coincides with his seventieth birthday.

Winner, IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

New York Times bestselling author Ralph Peters returns with the fourth installment in his Boyd Award-winning series on the Civil War, The Damned of Petersburg.Glory turned grim, and warfare changed forever. From the butchery of The Crater, where stunning success collapsed into a massacre, through near-constant battles fought by heat-stricken soldiers, to the crucial election of 1864, The Damned of Petersburg resurrects the American Civil War's hard reality, as plumes and sabers gave way to miles of trenches.Amid the slaughter of those fateful months, fabled leaders―Grant and Lee, Winfield Scott Hancock and A. P. Hill―turned for help to rising heroes, Confederates "Little Billy" Mahone and Wade Hampton, last of the cavaliers, or Union warriors such as tragedy-stricken Francis Channing Barlow and the fearless Nelson Miles, a general at twenty-four.Nor does Ralph Peters forget the men in the ranks, the common soldiers who paid the price for the blunders of commanders who'd never know their names. In desperate battles now forgotten, such as Deep Bottom, Globe Tavern, and Reams Station, soldiers on both sides were pushed to the last human limits―but fought on as their superiors struggled to master a terrible new age of warfare.The Damned of Petersburg revives heroes aplenty―enriching readers' knowledge of America's most terrible war―but above all, this novel is a tribute to the endurance and courage of the American soldier, North or South.Battle Hymn CycleCain at GettysburgHell or RichmondValley of the ShadowThe Damned of PetersburgJudgment at Appomattox

Welcome to an exciting home butchery experience!The Home Butcher is filled with plenty of step-by-step butchery instructions-as well as techniques, tips, and tricks-and also includes 75 homestyle recipes with easy-to-find ingredients.James Beard Award-winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes.Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, youll learn about tools and equipment, packaging and food preservation, and food safety.The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket.Examples of these delicious, approachable, and hearty recipes include:Beef Tenderloin with Roasted Cauliflower Steak Country-Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more!To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage.So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead

Researchers who study ancient human diets tend to focus on meat eating because the practice of butchery is very apparent in the archaeological record. In this volume, Julie Lesnik highlights a different food source, tracing evidence that humans and their hominin ancestors also consumed insects throughout the entire course of human evolution.Lesnik combines primatology, sociocultural anthropology, reproductive physiology, and paleoanthropology to examine the role of insects in the diets of hunter-gatherers and our nonhuman primate cousins. She posits that women would likely spend more time foraging for and eating insects than men, arguing that this pattern is important to note because women are too often ignored in reconstructions of ancient human behavior. Because of the abundance of insects and the low risk of acquiring them, insects were a reliable food source that mothers used to feed their families over the past five million years. Although they are consumed worldwide to this day, insects are not usually considered food in Western societies. Tying together ancient history with our modern lives, Lesnik points out that insects are highly nutritious and a very sustainable protein alternative. She believes that if we accept that edible insects are a part of the human legacy, we may have new conversations about what is good to eat―both in past diets and for the future of food.

On an isolated farm in southern Ireland, a decades-old grave houses the dismembered bones of eleven women. Detective Superintendent Katie Maguire of the Irish Gardai is used to bloodshed, but these white bones speak of unimaginable butchery. Not far away, a young American tourist is at the mercy of a sadistic killer. His tools are a boning knife, twine, and a doll fashioned from rags, nails and fish-hooks. The murder of his victims is secondary only to his pleasure at their pain. As more and more victims are ritualistically murdered, Katie Maguire finds that she must solve an ancient Irish mystery to catch a terrifying present-day killer.

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. · 50 Profiles and Portraits of America’s Best Butchers · 100 Meat Recipes for the Home Cook · Practical Advice on Techniques and Tools · Hundreds of Diagrams, Illustrations, and Photos · Home Butchering How-To · Tons of Trade Secrets

Deadly combat between gladiators is perhaps the best-known example of public entertainment offered in the Roman world. Wild and domesticated animals were also a part of these extravagant shows, and the elaborate presentation—or sometimes butchery—of creatures to gild an official's magnificence was among the most common forms of public diversion. Pitting bulls against bears, lions against Christians and criminals, elephants against rhinoceroses or parading large numbers of giraffe or zebras, the games devised by the Romans ranged from astonishing to brutally cruel. It is now difficult to comprehend the pleasure that huge crowds took from the death or struggle of animals and people, but the history of the role of animals in ancient Rome is both fascinating and important in view of modern sports spectacles and the enjoyment we take in animals in our daily lives.Based entirely on primary source material and infused with the author's direct experience with many of the animals discussed, Animals for Show and Pleasure in Ancient Rome is a comprehensive investigation of the rise, function, and pageantry of wild and domesticated animals as household pets and as fodder for entertainment in the Roman world. Extending from Egypt through the Greek city-states to the magnificent coliseums of the golden age of Roman civilization, Jennison provides an absorbing, evocative, and in-depth history that includes information about what animals were known to the Romans, which creatures they liked best, which animals were used as pets, from what places they obtained animals and how much they cost, how they were trapped, and the architectural development and dispersion of arenas throughout the Roman world. Originally published in 1937, Animals for Show and Pleasure in Ancient Rome remains the authoritative work on the subject.