The Most Comprehensive Gunsmithing Guide of All Time. Written by one of the most prolific firearms experts of all time, The Complete Guide to Gunsmithing is a highly detailed and essential reference for the gun enthusiast and gunsmith alike. At nearly 500 pages, Chapel covers everything from the use of proper tools to how to get a gunsmithing job, and everything in between. In more than forty chapters of exceptionally clear prose, the book answers every question a collector, soldier, or home defender could have on topics such as: Drawings and Blueprints Stock Design Checkering and Carving Stock Repairs and Alterations Etching and Engraving And many more Not only is the book an incredible resource for gun owners and gunsmiths, it's also a wonderful look at the world of firearms in the first half the twentieth century. Published just over seventy years ago, the book--and revised by the author two decades later The Complete Guide to Gunsmithing is fascinating look at how the nature of firearms has changed. With a thoughtful introductory note by renowned outdoorsman Dr. Jim Casada and eighty-five meticulous illustrations, this is the definitive edition of an enduring and authoritative classic. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, meatballs and chilis, and recipes for slow cooker, casserole, and grill. Healthier and more natural than overly processed beef, venison is the low-fat, low-cholesterol, high-protein option, and the Casadas have focused on providing health-smart recipes. They also include information on the best spices, processing equipment, and cutlery. Appetizers, full meals, old-fashioned favorites, and popular choices for today’s diets, you’ll find creative and innovative ideas for cooking venison. The American Heart Association endorses venison as a heart-healthy red meat, and when properly handled, processed, and prepared, it tastes every bit as good as the finest cuts of beef. The chapter on field processing and care will result in the best-tasting venison whether you process yourself or have it commercially done.

Fishing for Chickens is a well-seasoned blend of memoir and cookbook. It offers the perspective of a Bryson City, North Carolina, native on a particular portion of southern Appalachia-the Smokies. Casada serves up a detailed description of the folkways of food as they existed in the Smokies over a span of three generations, beginning early in the twentieth century. Fancy-dancy food magazines and self-ordained cuisine cognoscenti regularly rave about gustatory delights reflecting the Appalachian cooking tradition. Yet they focus on restaurants in regional cities such as Asheville and Nashville, Chattanooga and Cleveland, or even the bustling metropolis of Atlanta. Simply put, they are missing the boat, at least in Casada's eyes. Peppered with ample anecdotes, personal memories and experiences, the wisdom of wonderful cooks, and recipes reflective of the overall high-country culinary experience, Casada's book brings these culinary tales to life. Fishing for Chickens includes dishes that Casada has cooked and eaten, recipes handed down through family or close friends, food memories of an intensely personal nature, and an abiding love for a fast-fading way of life. In addition to twenty-four chapters focusing on such diverse topics as "Yard Bird," Nuts," and "New Year's Fare," the author includes nearly two hundred family recipes. With his story, Casada guides readers through a fast-vanishing culinary world that merits not only recollection but preservation.

Hundreds of brand new kitchen-tested recipes make The Complete Venison Cookbook: From Field to Table your answer to a table of hungry hunters or out-of-town guests Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill. Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you'll enjoy every venison dish imaginable, including: Stir fry French dip Fajitas Kabobs Piccata Sloppy Joes Lasagna Ribs Pate Jerky Casseroles Stroganoff Pocket Pitas Chili and hundreds more

Originally published in 1926, Twenty Years Hunting and Fishing in the Great Smoky Mountains is a vivid, firsthand account of life in rural Appalachia. Samuel J. Hunnicutt was an avid and accomplished outdoorsman. He lived with his wife, Leah, and seven children in what is today the Great Smoky Mountains National Park. Hunnicutt's many hunting and fishing trips in this rugged and remote part of North Carolina are recounted in forty-seven tales captured in his distinct and unadorned voice. Hunnicutt's original work, long considered a lost classic, is presented here in an unaltered facsimile edition with a new introduction by Jim Casada.