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Buck Buck Moose

Buck  Buck  Moose Author Hank Shaw
ISBN-10 099694480X
Release 2016-08-15
Pages
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A comprehensive venison cookbook that focuses on techniques and recipes for the whole animal, taken from a global perspective.



Duck Duck Goose

Duck  Duck  Goose Author
ISBN-10 9781524766153
Release 2018-01-02
Pages 36
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Duck and Goose face a challenge to their friendship when an enthusiastic young duck moves into their neighborhood who wants to play--and win--all sorts of games.



Hunt Gather Cook

Hunt  Gather  Cook Author Hank Shaw
ISBN-10 9781609614010
Release 2011-05-24
Pages 336
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If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.



Slow Cookers Go Wild

Slow Cookers Go Wild Author
ISBN-10 1616739126
Release
Pages
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Slow Cookers Go Wild has been writing in one form or another for most of life. You can find so many inspiration from Slow Cookers Go Wild also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Slow Cookers Go Wild book for free.



Pheasant Quail Cottontail

Pheasant  Quail  Cottontail Author Hank Shaw
ISBN-10 0996944818
Release 2018-03-23
Pages 336
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A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook. Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more. Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines. The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.



Cooking Big Game

Cooking Big Game Author Scott Haugen
ISBN-10 1571884076
Release 2007-04-01
Pages 136
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This unique book is a must for all hunters, and hunters' wives. Well-known for their delicious, easy-to-follow recipes and cookbooks, Scott and Tiffany turn their attention to venison, wild pig and bear. Generations of both of their families depended upon wild game as a staple in their diet, combining their experiences they compiled more than 100 recipes designed specifically for cooking wild game. Including recipes for stir fries, pizza, pasta, burgers, pot pies, curries, stews & soups, jerky, marinades, rubs & stock, and more. You are sure to find new and delicious ways to prepare your wild game.6 x 9 Inches, All Color, Spiral Softcover Published May 2007



The Everything Wild Game Cookbook

The Everything Wild Game Cookbook Author Karen Eagle
ISBN-10 9781605503295
Release 2006-07-13
Pages 304
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Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover's palate, including: Deer, wild boar, buffalo, and bear Pheasant, quail, and partridge Saltwater and freshwater catch Rubs, relishes, and marinades Trimmings and desserts Expert author Karen Eagle also reveals the secrets of cooking wild game, from the various techniques for preparing it (such as roasting and smoking) to substitutions that really work. With The Everything Wild Game Cookbook, it's not just "same-old, same-old" for supper any more!



Stir Sizzle Bake

Stir  Sizzle  Bake Author Charlotte Druckman
ISBN-10 9780553459678
Release 2016-09-27
Pages 224
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"There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen." [Grub Street] The cast-iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you’re ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake. With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard.



The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish

The Hunter s Guide to Butchering  Smoking  and Curing Wild Game and Fish Author Philip Hasheider
ISBN-10 9780760343753
Release 2013-07-22
Pages 224
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Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.



The Complete Guide to Hunting Butchering and Cooking Wild Game

The Complete Guide to Hunting  Butchering  and Cooking Wild Game Author Steven Rinella
ISBN-10 9780812994070
Release 2015-08-18
Pages 416
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A comprehensive big-game hunting guide for hunters ranging from first-time novices to seasoned experts, with more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting • how to effectively use decoys and calling for big game • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using • how and when to scout hunting locations for maximum effectiveness • basic information on procuring hunting tags, including limited-entry “draw” tags • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species • how to plan and pack for backcountry hunts • instructions on how to break down any big-game animal and transport it from your hunting site • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks • cooking techniques and recipes, for both outdoor and indoor preparation of wild game



Afield

Afield Author Jesse Griffiths
ISBN-10 9781599621142
Release 2012
Pages 271
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Complemented by step-by-step, demonstrative photographs, a collection of rustic recipes instructs readers on traditional methods of field-dressing, butchering and preparing fish and game while explaining how to responsibly combine sustainable and ethical hunting practices and support local farmers.



Food and Masculinity in Contemporary Autobiographies

Food and Masculinity in Contemporary Autobiographies Author Nieves Pascual Soler
ISBN-10 9783319709239
Release 2017-12-12
Pages 126
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This book is concerned with food autobiographies written by men from the 1980s to the present. It concentrates on how food has transformed autobiographical narratives and how these define the ways men eat and cook nowadays. After presenting a historical overview of the place of food within men ́s autobiography, this volume analyzes the reasons for our present interest in food and the proliferation of life narratives focused on cooking. Then it centers around the identities that male chefs are taking on in the writing of their lives and the generic models they use: the heroic, the criminal and the hunting autobiographical scripts. This study gives evidence that autobiographies are crucial in the redefinition of the new masculinities emerging in the kitchen. It will appeal to readers interested in Food Studies, Autobiographical Studies, Men's Studies and American Literature and Culture.



Venison

Venison Author Jon Wipfli
ISBN-10 9780760352403
Release 2017-10
Pages 176
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Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there’s a good chance they’ve never approached processing by muscle groups. Wipfli demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. More than 50 recipes for venison and accompanying accoutrements and sides are beutifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.



Salted and Cured

Salted and Cured Author Jeffrey Roberts
ISBN-10 9781603586610
Release 2017-04-15
Pages 288
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From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.



Le Cordon Bleu Dessert Techniques

Le Cordon Bleu Dessert Techniques Author Le Cordon Bleu
ISBN-10 9780688169077
Release 1999-04-21
Pages 224
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For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success. Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte. After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.



The Ultimate Guide to Black Bear Hunting

The Ultimate Guide to Black Bear Hunting Author Douglas Boze
ISBN-10 9781510709805
Release 2016-09-20
Pages 232
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Black bear hunting is growing rapidly across North America, as bear populations continue to rise every year. Hunters looking to join in the action need look no further than The Ultimate Guide to Black Bear Hunting. Containing hundreds of valuable tips, long-time hunter Douglas Boze provides everything that you need to know to be successful this season. Here Boze shares information accumulated from a lifetime of hunting, including: • How to select the best locations for baiting • The best spotting and stalking tactics • The proper shot placement • How to pick guns and loads • The basics of predator calling • How to field dress a bear • And many other trusted tips and tactics With dozens of photographs and diagrams that add to the expertise that Boze provides, The Ultimate Guide to Black Bear Hunting is a must-have for every serious hunter looking to take home a good-sized bear this season. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.



Kill It Grill It

Kill It   Grill It Author Ted Nugent
ISBN-10 9781596981454
Release 2005-05-01
Pages 224
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Here is the high-protein, high-octane, 'kill stuff, add fire, and enjoy' diet that's kept Ted Nugent and his beautiful wife Shemane fighting fit. Ted shares his favourite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. And while he doesn't buy his meat wrapped in plastic, there are plenty of recipes to tide you over when the hunting party comes home empty handed. This book is essential for the kitchen library!