|
|
Gourmet Cooking for Free by Bradford Angier
First published in 1970, Gourmet Cooking for Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants. Includes recipes for big game (venison, bear, moose, buffalo, caribou), game birds (grouse, duck, partridge, quail, pheasant, goose, turkey), small game (beaver, rabbit, squirrel), fish (trout, Atlantic salmon, bass, pickerel, eels), shellfish (clams, oysters, crabs, crayfish, mussels, turtle), edible wild plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and wild fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations using out-of-the-ordinary ingredients will want to
Paperback, 223 pp, $20.95. Buy
now |
|
|
Roy's Fish and Seafood by John Harrison
Explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions
Hardback, 224 pp, $48.95. Buy
now |
|
|
Compleat Clammer by Christopher R. Reaske
A revised and updated edition of a much-hailed little handbook on how to gather and prepare clams, oysters, mussels, and scallops for seaside foragers and food-lovers on all coasts. Natural history and lore are included, making this the ultimate guide for friends of bivalves everywhere.
Paperback, 160 pp, $20.95. Buy
now |
