Gut It Cut It Cook It
Download Gut It Cut It Cook It full books in PDF, epub, and Kindle. Read online free Gut It Cut It Cook It ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Eric Fromm |
| Publisher | : Krause Publications |
| Total Pages | : 256 |
| Release | : 2009-09-09 |
| Genre | : Sports & Recreation |
| ISBN | : 9781440203701 |
Yes You Can! There's just something satisfying about knowing you've done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you! Gut It. Cut It. Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering and storing and preparing your venison. You'll find: Checklists and descriptions of tools you'll need to get this job done right and affordably Advice for shot placement and ammunition so you don't damage valuable meat Step-by-step photos and instructions for proper field dressing and skinning Butchering—cut by cut Best practices for wrapping and freezing venison How-to instructions for saving antlers and caping your buck BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart So stop paying someone else to butcher your deer; with Gut It. Cut It. Cook It you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy!
| Author | : Philip Hasheider |
| Publisher | : Zenith Press |
| Total Pages | : 229 |
| Release | : 2013-07-22 |
| Genre | : Cooking |
| ISBN | : 0760343756 |
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.
| Author | : Jennifer McLagan |
| Publisher | : Ten Speed Press |
| Total Pages | : 258 |
| Release | : 2011-09-13 |
| Genre | : Cooking |
| ISBN | : 1607740753 |
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
| Author | : Ali Vega |
| Publisher | : Lerner Publications ™ |
| Total Pages | : 35 |
| Release | : 2017-01-01 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1512437808 |
What can be as creepy and gruesome as it is tasty? Your dinner! Learn how to create a variety of dinner entrees that are both repulsive and good to eat. Cook up some maggot burgers, brain-chunk dumplings, and monster-skin mac and cheese. Cooking dinner has never been so much fun—or so gross!
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 337 |
| Release | : 2021-04-06 |
| Genre | : Cooking |
| ISBN | : 194870353X |
A creative, flavorful collection of more than 100 low-FODMAP and gut health–supporting recipes with the vibrant vegetables, hearty grains, and optimal fiber you need. Developed with the guidance of nutritionist and dietitian Alicia A. Romano, America’s Test Kitchen not only delivers a wealth of foolproof recipes that support the gut, but also provides an in-depth education on the evolving science of the gut. Whether you're trying to calm occasional gastrointestinal symptoms, or you suffer from issues such as IBS, acid reflux, or GERD, you’ll be pleased to find: A focus on the best ingredients: This physician-backed way of eating for the gut emphasizes hearty, high-fiber, and low-lactose ingredients, while also including low-FODMAP recipes (those that eliminate certain hard-to-digest carbohydrates). Customization: We offer options for making each recipe dairy or gluten free, and ideas for eliminating high-FODMAP ingredients from the few recipes that have them (think crunchy swaps for certain bothersome nuts or better-tolerated vegetable substitutions). Clever cooking solutions: Onions and garlic are foundational ingredients but can commonly bother those with gut issues. Find ways to substitute chives or scallion greens; start your recipes with garlic-infused oil; and make your own chicken and vegetable broths without them. Learn how to boost taste with ginger, lemon grass, or healthful spices. There's good reason to eat with your gut in mind. A healthy gut optimizes digestion. It's vital to helping us absorb nutrients and plays a role in supporting our immunity and emotional health. You’ll cook with flavor, flair, and ease.
| Author | : William Davis |
| Publisher | : Rodale Books |
| Total Pages | : 306 |
| Release | : 2014-06-03 |
| Genre | : Health & Fitness |
| ISBN | : 160961741X |
Includes a sneak peek of Undoctored—the new book from Dr. Davis! In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
| Author | : Steven Rinella |
| Publisher | : Random House |
| Total Pages | : 274 |
| Release | : 2012-09-04 |
| Genre | : Sports & Recreation |
| ISBN | : 0679645284 |
From the #1 New York Times bestselling author and host of Netflix’s MeatEater comes “a unique and valuable alternate view of where our food comes from” (Anthony Bourdain). “Revelatory . . . With every chapter, you get a history lesson, a hunting lesson, a nature lesson, and a cooking lesson. . . . Meat Eater offers an overabundance to savor.”—The New York Times Book Review Meat Eater chronicles Steven Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America. He tells of having a struggling career as a fur trapper just as fur prices were falling; of a dalliance with catch-and-release steelhead fishing; of canoeing in the Missouri Breaks in search of mule deer just as the Missouri River was freezing up one November; and of hunting the elusive Dall sheep in the glaciated mountains of Alaska. A thrilling storyteller, Rinella grapples with themes such as the role of the hunter in shaping America, the vanishing frontier, the ethics of killing, and the disappearance of the hunter himself as consumers lose their connection with the way their food finds its way to their tables. The result is a loving portrait of a way of life that is part of who we are—as humans and as Americans.
| Author | : Dr Clare Bailey |
| Publisher | : Short Books |
| Total Pages | : 400 |
| Release | : 2017-11-23 |
| Genre | : Health & Fitness |
| ISBN | : 1780723393 |
**The fabulous companion recipe book to Michael Mosley's bestselling CLEVER GUTS DIET** Your gut is key to your physical and mental wellbeing - home to your microbiome, an army of microbes that influences your weight, mood and immune system. In this companion book to Dr Michael Mosley's bestselling Clever Guts Diet, Dr Clare Bailey, GP and wife of Dr Mosley, offers the definitive toolkit for bringing your gut back to optimum health. With 150 delicious recipes, ranging from healing broths and fermented foods to enzyme-stimulating salads and meals rich in pre- and probiotics, this book shows you how to put into practice Dr Mosley's revolutionary two-phase gut repair programme and then to incorporate the core principles into your daily life. Whether you are an IBS sufferer, have a food intolerance, or are simply looking to undo the damage done by processed foods and antibiotics, The Clever Guts Diet Recipe Book is packed with nutritional information, meal planners and all the advice you need to mend your gut and boost your health and wellbeing.
| Author | : Richard Wrangham |
| Publisher | : Profile Books |
| Total Pages | : 318 |
| Release | : 2010-08-06 |
| Genre | : Science |
| ISBN | : 1847652107 |
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
| Author | : Steven Rinella |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2018-11-20 |
| Genre | : Cooking |
| ISBN | : 0399590072 |
From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)
