Wild Game Recipes And Laughs
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| Author | : Robert Foote |
| Publisher | : Wheatmark, Inc. |
| Total Pages | : 133 |
| Release | : 2010-04 |
| Genre | : Cooking |
| ISBN | : 1604943629 |
As a true conservationist hunter, you're driven by the same primal urge that has always inspired humans to hunt: the urge to provide sustenance. You eat what you kill. Naturally, you also want what you eat to taste great. "Wild Game--Recipes and Laughs" combines the author's lifelong love of hunting with his zest for cooking, travel, and learning about other cultures. With recipes for dishes like Camp Curry, Deer Chops with Chipotle Sauce, Elk Korean Barbecue, and Rabbit Stew with Vegetables and Port Sauce, you'll find a delicious way to prepare just about any meal you bring home. If a disappointing hunt has left you without a few necessary ingredients, there are also cartoons throughout to cheer you up until the next outing. About the Authors Matthew Foote has had an interest in cartoons since high school. He and collaborator Kristen Blaze have worked together in the Tucson and Southern California art scene for several years.
| Author | : Craig Tomsky |
| Publisher | : Izzard Ink |
| Total Pages | : 290 |
| Release | : 2021 |
| Genre | : Cooking (Game) |
| ISBN | : 9781642280463 |
Changing the Game is intended to provide the do-it-yourself sportsman with detailed guidance and proven, time-tested techniques that will optimize the enjoyment of his or her harvest, taking it from field to fork, and for home cooks who are hunting for new ways to up their food game. Author Craig Tomsky grew up in a traditional Italian household in Northern New Jersey, where he was accustomed to good food-really good food. He has coupled his uncompromising love of such fare with his passion for hunting for more than 30 years, and has identified key factors that will reduce and, in most cases, eliminate the undesirable "gamey" flavors that all too often result from inadequately processed and prepared game. He has also developed and refined with his personal flair many recipes from family and friends over the years to not only complement each game's most desirable flavors, but to help you truly transform your game meat into delicious finished dishes. Changing the Game is a total playbook that takes the reader from caring for the game after the harvest through Craig's "keys to changing the game"-specific techniques used during the butchering and preservation processes that will positively impact the flavor and tenderness of the meat. It also lays out a roadmap and recommends equipment the reader can use to expediently and efficiently process various types of game meat. Explanations that support the findings and preparation techniques are provided in relatable layman's terms via anecdotes that are sprinkled throughout the book.Changing the Game finishes with a multitude of delicious recipes-some new, many traditional-that reflect the many cultures that make up this great country of ours. They have been enhanced by game meat as well as Craig's selection and use of complementary ingredients to achieve complex yet delicate flavor profiles for each dish. Changing the Game also contains recipes for side dishes and desserts, along with wine pairing recommendations, to provide the reader with a complete game plan for an enjoyable evening that will leave your dinner guests asking, "Is this really wild game?"
| Author | : Lori McCarthy |
| Publisher | : |
| Total Pages | : 212 |
| Release | : 2021-10-10 |
| Genre | : |
| ISBN | : 9781989417317 |
Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.
| Author | : Bryan Ford |
| Publisher | : Quarry Books |
| Total Pages | : 163 |
| Release | : 2020-06-16 |
| Genre | : Cooking |
| ISBN | : 1631598716 |
Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
| Author | : Steve Chapman |
| Publisher | : Harvest House Publishers |
| Total Pages | : 209 |
| Release | : 2024-07-16 |
| Genre | : Cooking |
| ISBN | : 0736988998 |
Readers will enjoy more than 200 wholesome and delicious recipes featuring turkey, fish, venison, elk, and more exotic wild game to please even the most adventurous palettes. From the kitchen of Annie Chapman and her hunting husband, Steve—author of the bestselling book A Look at Life from a Deer Stand—comes this collection of tried and true family favorites from the Chapmans and their friends. Hungry readers on the hunt for new ways to serve wild game will find a wide variety of hearty, homemade recipes. This cookbook also includes grilling tips and great ideas for sauces, side dishes, and desserts to help readers create memorable meals for friends and family.
| Author | : Grampa "Jj" Davis |
| Publisher | : Lulu.com |
| Total Pages | : 257 |
| Release | : 2008-12-22 |
| Genre | : Cooking |
| ISBN | : 1435742486 |
Early settlers in the 17th, 18th, and 19th centuries were dependent on wild game for meat year round due to inadequate methods of food preservation. Wild turkey and other game were staple food items for settlers who explored and developed the Virginia countryside. But with increasing colonization, wild game was also hunted professionally and sold at markets to feed the growing human population in larger towns and cities. Wild game meats were sold in quantities comparable to domestic animals, and at a fraction of the cost of domestic meats. There is nothing finer than to be in the middle of the woods. There is no phone, no television, no beepers, no traffic. Just the noises of birds chirping, squirrels barking, and the beauty of the woods. We all know that hunting game is only half the fun. Eating it is the other half! Take a look at these mouth-watering concoctions and just eat!
| Author | : John Boyne |
| Publisher | : Hogarth |
| Total Pages | : 480 |
| Release | : 2020-08-11 |
| Genre | : Fiction |
| ISBN | : 0593230167 |
From the bestselling author of A Ladder to the Sky—“a darkly funny novel that races like a beating heart” (People)—comes a new novel that plays out across all of human history: a story as precise as it is unlimited. This story starts with a family. For now, it is a father and a mother with two sons, one with his father’s violence in his blood, one with his mother’s artistry. One leaves. One stays. They will be joined by others whose deeds will determine their fate. It is a beginning. Their stories will intertwine and evolve over the course of two thousand years. They will meet again and again at different times and in different places. From Palestine at the dawn of the first millennium and journeying across fifty countries to a life among the stars in the third, the world will change around them, but their destinies remain the same. It must play out as foretold. From the award-winning author of The Heart’s Invisible Furies comes A Traveler at the Gates of Wisdom, an epic tale of humanity. The story of all of us, stretching across two millennia. Imaginative, unique, heartbreaking, this is John Boyne at his most creative and compelling.
| Author | : Myriam Durocher |
| Publisher | : Frontiers Media SA |
| Total Pages | : 148 |
| Release | : 2022-07-26 |
| Genre | : Science |
| ISBN | : 288976608X |
| Author | : Justin Devillier |
| Publisher | : Lorena Jones Books |
| Total Pages | : 386 |
| Release | : 2019-10-29 |
| Genre | : Cooking |
| ISBN | : 0399582290 |
A modern instructional with 120 recipes for classic New Orleans cooking, from James Beard Award-winning chef and restaurateur Justin Devillier. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW With its uniquely multicultural, multigenerational, and unapologetically obsessive food culture, New Orleans has always ranked among the world's favorite cities for people who love to eat and cook. But classic New Orleans cooking is neither easily learned nor mastered. More than thirty years ago, beloved Paul Prudhomme taught the ways of Crescent City cooking but, even in tradition-steeped New Orleans, classic recipes have evolved and fans of what is arguably the most popular regional cuisine in America are ready for an updated approach. With step-by-step photos and straightforward instructions, James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs. Locals, Southerners, and food tourists alike will relish Devillier's modern-day approach to classic New Orleans cooking.
| Author | : Aimee Wood |
| Publisher | : |
| Total Pages | : 330 |
| Release | : 2020-07 |
| Genre | : Cooking |
| ISBN | : 9781734473100 |
