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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
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.
"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.
Part culinary travelogue, part cultural history, Save the Deli is a
must-read for anyone whose idea of perfect happiness is tucking
into a pastrami on rye with a pickle on the side
Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and
rye. In this book about Jewish delicatessens, about deli's history
and characters, its greatest triumphs, spectacular failures, and
ultimately the very future of its existence, David Sax goes deep
into the world of the Jewish deli. He explores the histories and
experiences of the immigrant counterman and kvetching customer;
examines the pressures that many delis face; and enjoys the food
that is deli's signature.
In New York and Chicago, Florida, L.A., Montreal, Toronto, Paris,
and beyond, Sax strives to answer the question, Can Jewish deli
thrive, and if so, how? Funny, poignant, and impeccably written,
Save the Deli is the story of one man's search to save a defining
element of a culture -- and the sandwiches -- he loves.
"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.
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.
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.
There's something about the smell of meat cooking that signals a feast
- it's savoury, comforting and tempting. A steak on the grill, a roast
in the oven, a casserole bubbling: they make your mouth water.
Si King and Dave Myers, aka the Hairy Bikers, have always been
passionate about meat, and this bible is an unadulterated celebration
of the fine produce we have available today. MEAT FEASTS includes all
their favourite recipes and some new surprises. There are family
classics, spicy treats, perfect pies and delicious zingy salads.
Si and Dave love their veggies too, and MEAT FEASTS features some of
the very best veg recipes to showcase a Sunday joint or make a little
meat of a very long way.
A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!
'Without preaching, this argues for eating meat in a better way,
sustainably, ethically, intelligently and with an understanding of
farming' - Diana Henry, The Daily Telegraph This book is a
celebration of proper meat. Meat as it was before it got messed
with. Before animals became a unit of production, but were reared
to produce excellent food, and were willingly given an equally
excellent life. It explores the connection between nature and
farming and the result is a mixture of hands-in-the-earth wisdom
and balanced seasonal recipes. Meat is revered and stretched as far
as we can make it go by respecting the animal and using every part,
cheek to lard, tendon to tail. The recipes are not just meat and
two veg, but provide cooking that is devised for the way we live
today. Think a modernised version of warming farmhouse food, to
suit the weather and our homes. Fast, fresh, surprising dishes for
midweek, and slow-cooking or theatre pieces shared with friends for
weekends and holidays. Far from countering the vegan spike, this is
the definition of fair, honest, sustainable food. This is meat done
right.
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.
Bestselling author and avid hunter Steve Chapman (A Look at Life
from a Deer Stand, more than 280,000 copies sold) teams up with his
wife, Annie, to offer delicious recipes for wild game, along with
complementary side dishes and desserts. Sprinkled among the more
than 190 recipes are hints for preparing wild game, cooking tips,
hunting quotes from Steve's popular books, and wildlife line
drawings.
Readers will discover tasty and creative recipes for cooking all
types of game, including:
- deer
- elk
- moose
- bear
- turkey
- pheasant
- grouse
- alligator
- fish
Whether experts or novices in the kitchen or at the barbecue,
readers will find new and exciting adventures for their taste
buds.
BACON ME CRAZY! Eat 17 is a small, independently-owned and
much-loved group of eateries and convenience stores based in east
London. It was started by James Brundle and Chris O'Connor, two
brothers in their early twenties, who, with only GBP5,000,
transformed a run-down off-license in Walthamstow into a
multi-million-pound retail revolution and world-class brand. Eat
17's two shops are London fixtures, and the brothers recently took
out a lease on a third site. Eat 17 has also recently started
selling to a supermarket chain in Hong Kong and on mainland China.
The Bacon Jam Cookbook, as well as providing many recipes from Eat
17 and their suppliers, also describes what the brothers have
achieved and how. It is also, incidentally, a paean to bacon -
(just about) everyone's favourite foodstuff.
http://www.eat17baconjam.co.uk http://www.eat17.co.uk/
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