Nothing cooks better than cast iron. Here at last is a cookbook for this most simple and versatile cookware, favorite of campfires and country kitchens for generations. With complete directions for seasoning and care, "Cast-Iron Cooking" features over seventy-five recipes, from johnnycakes to blackened redfish--all ladled out with A. D. Livingston's unique blend of good humor, savvy cooking sense, and plain talk.

"Cast-iron cooking may be the wave of the past, but A. D. Livingston has brought it back to the future. This book's a dandy, packed with great information and criminally delicious recipes, all well sprinkled with Livingston's peppery wit. So long, wimpy pots and Teflon skillets Cast iron is back "--Patrick McManus, author of "The Night the Bear Ate Goombaw" "A kitchen without cast iron is like a schooner without sails. A. D. Livingston has got his 'old black magic' down to an art--a simmering, aromatic art."--John Egerton, author of "Southern Food"

Delicious sausages can be made easily and inexpensively in your own kitchen by following the recipes and advice found here. "Sausage" takes you through the steps of choosing the right equipment and preparing such meats as pork, venison, beef, chicken, and fish to create sausages of many flavors. A. D. Livingston offers recipes for country sausages, more exotic flavors from Thailand and even ancient Rome, as well as a full round of instruction for dried and cured sausages. There is also a section on making deli-style cold cuts. All country cooks, sportsmen in particular, will treasure this down-to-earth sausage cookbook. "It's been said that no one should look too closely into how sausages or laws are made. The legislative system may still be in unspeakable shape, but A. D. Livingston has rescued sausages for our contemplation and delectation. More great chow from an American master." --Christopher Camuto, author of "A Fly Fisherman's Blue Ridge," "Another Country," and "Hunting from Home"

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game--adapting today's materials to yesterday's traditional methods. As he writes, "you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke." This book shows you how, and includes more than fifty recipes--such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky--as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats

"A.D. knows how to cook venison." --Gray's Sporting JournalPresents 150 ways to prepare this healthy, versatile, low-fat meatLearn techniques to cook roasts, filets, stews, soups, chili, sausageRecipes for traditional American fare and international dishesBlackened Venison, Montana Venison Loaf, Easy All-American Chili

There's nothing like tasty, chewy jerky for satisfying those hunger cravings. Moreover, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make. A. D. Livingston shows you how, including: which cuts of meat to buy and how to prepare them; jerky drying methods; where to buy supplies and equipment; how to store jerky; mouthwatering recipes for beef, venison, fish, fowl, and exotic meats. For backpackers, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, "Jerky" is a welcome and unique cookbook.
"Your mouth will water just reading the recipes." --"Sportsmen's Series: Big Game" (a special edition of "Fishing & Hunting News" magazine)

Frying and sauteing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world's most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes-with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes-A.D. Livingston's Mastering the Skillet is ideal for both novice and advanced chefs.

The majoriity of America's freshwater anglers fish for bass with spinning or casting rods and some kind of hardware, such as plugs, spinnerbaits or plastic worms. The author of this book proposes that, in many situations, the best way to take bass is with the fly rod. Despite fly fishing's reputation as an expensive, elitist sport, taking bass on the fly can be the least expensive way to go.;An adequate rod, reel, line and flies can be bought for less than the cost of a summer's supply of spinning or casting lures. The simplified techniques can teach the reader to catch fish in just a few hours.

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game - adapting today's materials to yesterday's traditional methods. As the author writes, 'you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.' This book shows you how, and includes complete instructions for: preparing salted, dried fish; preparing planked fish, or gravlax; building a modern walk-in smokehouse; constructing small-scale barbecue smokers; choosing woods and fuels for smoking; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others. (5 1/2 X 8 1/4, 168 pages, diagrams)