Originally published in the early 1900s. Contents include many varied and some unusual recipes and instructions for cooking: Partridges - Pheasant - Grouse - Wildfowl - Other Waterfowl - Woodcock - Snipe - Woodpigeon - Various Land Birds - Hares and Rabbits - Venison - Squirrel - Salmon and Trout - Coarse Fish. Also includes Gunroom Hints and Recipes. Many of the earliest cookery books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.

Originally published in the early 1900s. Contents include many varied and some unusual recipes and instructions for cooking: Partridges - Pheasant - Grouse - Wildfowl - Other Waterfowl - Woodcock - Snipe - Woodpigeon - Various Land Birds - Hares and Rabbits - Venison - Squirrel - Salmon and Trout - Coarse Fish. Also includes Gunroom Hints and Recipes. Many of the earliest cookery books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.

Carving The Easy Way is a complete handbook and guide on the carving of meats, fish poultry and game, with instructions on the selection and care of carving tools and equipment and a great deal of helpful information on the preparation and serving of all meats. Women as well as men will find this book useful for Mrs. Wallace gives complete instructions on kitchen caving and the preparation of the platter. Includes clear diagrams and plentiful illustrations.

STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. "Steak" is an impassioned, funny, and enlightening look at the fate of this beloved food.

From the pages of Rebecca Gray's masterful "The New Gray's Wild Game Cookbook" these full-course venison menus run the gamut from quick-and-easy to elegant-and-expert. Peppered with anecdotes and detailed instructions and capped with a full chapter on game care from the field to the table, "Gray's Venison Cookbook" is a complete cookbook in a handily compact volume.

Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed. Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.

"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a true American cuisine." So writes Rebecca Gray in the Preface of The New Gray's Wild Game Cookbook, and for the next 61 menus and 180 individual recipes she gives us what amounts to a celebration of wild game as the ultimate gourmet food. Here, in abundance, is the joy and exhilaration of preparing exquisitely matched accompaniments to beautifully prepared main dishes of venison, wild fowl, upland birds and other choice meats brought to the table by the North American hunter. Laid to rest, through anecdote, personal experience and technical exposition, is any vestige of the intimidation a cook might feel when faced with a just-bagged bird. Extensively revised and updated from the original, The New Gray's Wild Game Cookbook, in addition to separate, menu-filled chapters on Venison, Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit), contains detailed and stylishly-written chapters on Game Care (not the usual field-dressing and cutting instructions, but a carefully-researched and wittily-presented discussion of what matters most to the cook) and A Few Suggestions (advice and opinion that respects the reader's own experience while passing along nearly thirty years of absorbed interest in fine preparation of tasteful wild game meals). The New Gray's Wild Game Cookbook treats wild game in its truest and broadest context. Wild game is that rarest of culinary ingredients: something that, quite literally, money cannot buy. Rebecca Gray knows this, and every recipe here celebrates it. So will anyone lucky enough to be served its menus.

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domesticated animals on earth. Goat meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage. Goat milk and the cheese made from it has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk. In addition to food, goats provided early man with skins to make into cloaks, their hair was woven into yarn, and was then-as it is now-a symbol of wealth. To own many goats meant you were well-off and would never face starvation. This book contains recipes from all over the world. They are easy, many of them quick to prepare, and all are absolutely delicious.

"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a true American cuisine." So writes Rebecca Gray in the Preface of The New Gray's Wild Game Cookbook, and for the next 61 menus and 180 individual recipes she gives us what amounts to a celebration of wild game as the ultimate gourmet food. Here, in abundance, is the joy and exhilaration of preparing exquisitely matched accompaniments to beautifully prepared main dishes of venison, wild fowl, upland birds and other choice meats brought to the table by the North American hunter. Laid to rest, through anecdote, personal experience and technical exposition, is any vestige of the intimidation a cook might feel when faced with a just-bagged bird. Extensively revised and updated from the original, The New Gray's Wild Game Cookbook, in addition to separate, menu-filled chapters on Venison, Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit), contains detailed and stylishly-written chapters on Game Care (not the usual field-dressing and cutting instructions, but a carefully-researched and wittily-presented discussion of what matters most to the cook) and A Few Suggestions (advice and opinion that respects the reader's own experience while passing along nearly thirty years of absorbed interest in fine preparation of tasteful wild game meals). The New Gray's Wild Game Cookbook treats wild game in its truest and broadest context. Wild game is that rarest of culinary ingredients: something that, quite literally, money cannot buy. Rebecca Gray knows this, and every recipe here celebrates it. So will anyone lucky enough to be served its menus.

Published in 1891 by Mrs. D. A. Lincoln, author of "The Boston Cook Book," this volume concentrates on meat, providing recipes and instructions for the proper prepartion, carving, and serving of all types of meat and meat products.

Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.

Over 250 recipes using small game, big game, game birds, seafood, and exotics Chilies, soups, and stews featuring rabbit, squirrel, beaver, muskrat, opossum, raccoon, armadillo, whitetail, antelope, boar, buffalo, bear, caribou, elk, moose, wild goat, wild sheep, grouse, partridge, squab, quail, pheasant, wild duck, wild geese, wild turkey, crab, salmon, crawfish, clams, oysters, catfish

Everything You Need To Know From The Harvest To The Dinner Plate. Includes Separate Chapters For Birds, Small Game And Big Game, Sauces, And Special Suggestions For Shipping And Packing.

The difference between a Northern zoo and a Southern zoo is that... at a southern zoo they have a recipe next to the animal's description.

Good ol boy, Cousin Rick Black, is passionate about hunting, fishing, and cooking wild game and fish, and he's spent a lifetime collecting and testing recipes for every kind of fish, fowl, and game, both large and small. Now he shares 250 of his favorite recipes for deer, elk, antelope, caribou, moose, bear, buffalo, squirrel, rabbit, beaver, raccoon, trout, bass, salmon, and panfish. In addition to the recipes, Rick includes chapters on rubs and marinades, cooking with beer, and how to cook for wild game banquets. Great tasting wild game starts with savvy field dressing, and Rick shares plenty of tips and helpful info on how to best and safely prepare game and fish before you get to the kitchen. And Rick knows that cooking game should be a rewarding and enjoyable experience so, in typical Cousin Rick style, he's included a dollop of down home humor too.

This fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Complete Barbecue Smoking will help you achieve great taste with minimum effort.

Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

The pioneers of British barbecue bring you the ultimate guide to the grill. 'Everything you need for a BBQ blowout in your backyard' Evening Standard Grillstock know a thing or two about low 'n' slow barbecue. They have been pioneers of the American barbecue scene in the UK since 2010 with their original BBQ and music festival, Grillstock, which sees top pit-masters compete from the world over, and their chain of smokehouses bringing truly authentic BBQ to cities across the UK. Stacked with more than 100 recipes and revealing plenty of Grillstock secrets, Grillstock: The BBQ Book includes favourites from the Smokehouse menu, tips on mastering low 'n' slow style cooking, epic meaty feast ideas, and unique recipes from some of the world's best BBQ competition teams. With chapters focused on the core meats of any great BBQ meal (Pork, Beef, Chicken and Ribs), a guide to the art of smoking meat, plus further chapters on burgers, fixin's (sides), rubs 'n' sauces and finally 'slurps', the book provides all you need to create everything from smokin' dinners for two to the ultimate BBQ feast. Praise for Grillstock restaurants and events: 'I'm still amusedly flabbergasted by my majorly American weekend of downhome flavour from back home (then) near my London home (now) feasting. Grillstock London was BBQ blast and a low and slow experience I look forward savouring again' Chris Osburn Huffington Post 'Proper barbecue heaven' Daily Mail 'One of the 8 Best Rib Joints in Britain' Esquire 'You may as well accept that you will leave with sauce splattered down your shirt and chin' Mark Taylor Crumbs Magazine 'Not strictly the UK's only serious competition BBQ meet but, in my own hopelessly biased opinion, the best, and, for fans of American low-and-slow meat cooking, about as much fun as you can have with your clothes on. You could almost be in Kansas' Chris Pople, Cheese and Biscuits 'Music festivals are good and all, but have you ever been listening to a band and thought, "wow...I wish I was eating a big pile of meat." That's where Grillstock comes in, a magical place where hotdog eating contests, the best in bbq food, craft beer and live music come together' Topman 'The real spirit of barbecue' Macs BBQ