Books – Food – Game
Books 1 to 20 of 27 – Game |
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Grillin’ and Chili’n’: More Than Eighty Easy Recipes for Searing, Sizzling, and Savoring Venison by Kate Fiduccia
Eighty-plus mouth-watering venison recipes are served up in multiple ways in this indispensable guide to cooking venison. From simple dishes like steaks or roasts, to more exotic and sophisticated fare such as Venison Pronto Chili Taco Salad, Chili Shepherd’s Pie, and even Mini Chili Cupcakes are explored in this book. Grillin’ & Chili’n’ also includes a listing of mail-order sources for venison and grill accessories, as well as a cooking conversion chart
Paperback, 173 pp, $20.95. Buy
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Ground Venison Cookbook by Rick Black
Paperback, 126 pp, $20.95. Buy
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The Game Cookbook by CLARISSA DICKSON WRIGHT and Johnny Scott
This is a landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game, such as how to hang, pluck and roast. Game is experiencing a real revival. It is a healthy alternative to red meat, being naturally lean, low in cholesterol and high in protein. It is also usually organic or free range. Better still it is inexpensive and can be bought from most supermarkets as well as from the local butcher. Written by two passionate countryside campaigners, Clarissa Dickson-Wright and Johnny Scott (known for the BBC’s Clarissa and the Countryman series as well as, of course, Clarissa’s part in the BBC’s Two Fat Ladies), this authoritative book will draw any food e
, 208 pp, $51.95. Buy
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Game Bird Classic Recipes
Includes more than 150 recipes for various occasions – from casual weekend meals to holiday feasts. This guide includes step-by-step instructions for dressing, portioning and freezing game birds. The menus list appetizers, sandwiches, salads, main dishes, soups, stews and chillies, and many other savoury side dishes
Paperback, 192 pp, $20.95. Buy
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Chefs Go Wild: Fish and Game Recipes from America’s Top Chefs by Rebecca Gray
They hunt and fish–and they cook. Here, from some of the country’s top professional chefs-many who are also hunters and fishermen–are recipes for every kind of wild game. Packed with interviews and recipes, each entry describes not just the chef ‘s background-how he came to cook professionally, his training, and his field experiences–but his theories and techniques for cooking wild and farm-raised fish and game. Wayne Nish, co-owner and executive chef of Manhattan’s March restaurant, weighs in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resorts’ Francine Forrester talks about her sagerubbed pheasant and roast garlic sauce, and grilled mallard with c
, 240 pp, $39.95. Buy
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Lobel’s Prime Cuts by Stanley Lobel, Leon Lobel and Evan Lobel & others and others
From the famous Lobel family of butchers comes a cookbook that finally offers recipes that showcase how to get the most flavours from today’s leaner cuts of meat. From New York City’s first family in butchers – the Lobel’s – comes 130 new recipes showcasing how to get the most from the leaner and smaller cuts of meat and poultry common in today’s markets. These world-class butchers understand better than anyone what today’s meat lovers are looking for and what is available to them. Prime Cuts shows them what to do with it once they get it home. The recipes serve up a wide range of cooking styles and flavours from grilled steak with horseradish butter and braised ribs in ginger beer to spicy ground chicken kebabs and slow-roasted lamb in a p
Hardback, 248 pp, $45.00. Buy
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Grillin’ and Chili’n by Kate Fiduccia
“Grillin’ and Chili’n” serves up 80 venison recipes that should have family and friends begging for more. There are recipes for marinated steaks, ribs, burgers and sausages, as well superb chili recipes like the Triple K Chili, the Fast Fix and the Tradit.
Hardback, 128 pp, $34.95. Buy
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The New Elk Hunter’s Cookbook and Meat Care Guide: A Collection of Favorite Recipes and Essays from Members of the Rocky Mountain Elk Foundation by Rocky Mountain Elk Foundation
A variety of delicious recipes for elk, deer, and other wild game, contributed and compiled by the membership of the Rocky Mountain Elk Foundation
Paperback, 292 pp, $27.95. Buy
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Field Dressing and Butchering Turkeys, Upland Birds and Waterfowl by Monte Burch
Paperback, 128 pp, $27.95. Buy
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Charlie Trotter’s Meat and Game by Charlie Trotter
This is the fifth installment in chef Charlie Trotter’s cook-book series. Over 80 recipes are showcased with colour photography, and range from French onion soup, with shredded pork, goatcheese Brie and sourdough croutons to smoked squab and Foie Gras.
Hardback, 240 pp, $69.95. Buy
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The Fish and Game Cookbook by Sylvia Bashline
The former food columnist for “Outdoor Life” magazine both educates and amuses as she presents over 200 time-honored recipes, from Curried Fried Squirrel to Shark Tetrazzini.
Paperback, 272 pp, $20.95. Buy
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The L. L. Bean Game and Fish Cookbook by Angus Cameron
Provides recipes for preparing venison, rabbit, squirrel, woodchuck, pheasant, quail, duck, geese, trout, salmon, shad, bass, sole and swordfish, and offers tips on cooking outdoors.
Hardback, 475 pp, $37.95. Buy
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Wild Game Cookery by Carol Vance Wary
This combined and expanded edition of Carol Vance’s two cookbooks, “Wild Game Cookery” and “Fish and Fowl Cookery” includes everything the readers needs to know to bring their game from the field to the table. Included are recipes for barbecued bear and w
Paperback, 272 pp, $23.95. Buy
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Venison Cookbook by A.D. Livingston
The expert in wild game cookery offers more than 100 ways to bake, fry, broil, grill, steam or smoke fish and game in this series of cookbooks. It features easy-to-follow instructions for simple and sophisticated entrees, and is aimed at both experienced
Paperback, 160 pp, $23.95. Buy
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Complete Fish and Game Cookbook by A.D. Livingston
This cookbook offers no-fuss recipes and easy-to-follow instructions to help bring your catch to the table. Recipes include: fish, alligator, frog, quail, pheasant, duck, goose, javelina, rabbit, venison, caribou, moose, bear, woodchuck, muskrat and rattlesnake.
Hardback, 464 pp, $66.00. Buy
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Cooking Venison: The Complete Hunter by Hunting and Fishing Library
— Offers 150 recipes created specifically for venison. — Includes substitution charts for other big game meats
, 128 pp, $30.95. Buy
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Dressing and Cooking Wild Game by Teresa Marrone
— The most complete step-by-step field-dressing, quartering and skinning information published in one book. — Includes preparing game for the freezer
, 160 pp, $30.95. Buy
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Southeastern Wildlife Cookbook: A Collection of Recipes for Sea and Freshwater Food, Large and Small Game, and Savory Oddities from by South Carolina Wildlife Magazine
Featuring more than 300 recipes for wild game, and fresh and saltwater fish, the Southeastern Wildlife Cookbook is perfect for the outdoorsman or for those who simply want to learn the art of cooking and serving wild foods
Paperback, 224 pp, $26.95. Buy
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Southeastern Wildlife Cookbook: A Collection of Recipes for Sea and Freshwater Food, Large and Small Game, and Savory Oddities from by South Carolina Wildlife Magazine
Featuring more than 300 recipes for wild game, and fresh and saltwater fish, the Southeastern Wildlife Cookbook is perfect for the outdoorsman or for those who simply want to learn the art of cooking and serving wild foods
Paperback, 224 pp, $28.95. Buy
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Kill It and Grill It: Ted and Shemane Nugent’s Guide to Preparing & Cooking Fish & Game by Ted Nugent, Ted and Shemane Nugent and others
Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. “Kill It and Grill It” is filled with hunting anecdotes, detailed instructions on cleaning and dressing game, helpful hints for those new to hunting and cooking wild game, nutritional information, and, of course, recipes
, 224 pp, $34.95. Buy
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