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Looking for new ways to prepare the wild game you harvested this season? Do you need tips for processing your venison that will all but guarantee top-notch flavor? America s most respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This illustrated cookbook features easy, step-by-step recipes that will please the most discriminating eaters. Napa winemaker Marc Mondavi lends his expertise to suggest wine pairings for each recipe."
Book Synopsis Wild Gourmet by : Daniel Nelson
Download or read book Wild Gourmet written by Daniel Nelson and published by Boone & Crockett Club. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looking for new ways to prepare the wild game you harvested this season? Do you need tips for processing your venison that will all but guarantee top-notch flavor? America s most respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This illustrated cookbook features easy, step-by-step recipes that will please the most discriminating eaters. Napa winemaker Marc Mondavi lends his expertise to suggest wine pairings for each recipe."
Changing the Game is intended to provide the do-it-yourself sportsman with detailed guidance and proven, time-tested techniques that will optimize the enjoyment of his or her harvest, taking it from field to fork, and for home cooks who are hunting for new ways to up their food game. Author Craig Tomsky grew up in a traditional Italian household in Northern New Jersey, where he was accustomed to good food-really good food. He has coupled his uncompromising love of such fare with his passion for hunting for more than 30 years, and has identified key factors that will reduce and, in most cases, eliminate the undesirable "gamey" flavors that all too often result from inadequately processed and prepared game. He has also developed and refined with his personal flair many recipes from family and friends over the years to not only complement each game's most desirable flavors, but to help you truly transform your game meat into delicious finished dishes. Changing the Game is a total playbook that takes the reader from caring for the game after the harvest through Craig's "keys to changing the game"-specific techniques used during the butchering and preservation processes that will positively impact the flavor and tenderness of the meat. It also lays out a roadmap and recommends equipment the reader can use to expediently and efficiently process various types of game meat. Explanations that support the findings and preparation techniques are provided in relatable layman's terms via anecdotes that are sprinkled throughout the book.Changing the Game finishes with a multitude of delicious recipes-some new, many traditional-that reflect the many cultures that make up this great country of ours. They have been enhanced by game meat as well as Craig's selection and use of complementary ingredients to achieve complex yet delicate flavor profiles for each dish. Changing the Game also contains recipes for side dishes and desserts, along with wine pairing recommendations, to provide the reader with a complete game plan for an enjoyable evening that will leave your dinner guests asking, "Is this really wild game?"
Book Synopsis Changing the Game by : Craig Tomsky
Download or read book Changing the Game written by Craig Tomsky and published by Izzard Ink. This book was released on 2021 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changing the Game is intended to provide the do-it-yourself sportsman with detailed guidance and proven, time-tested techniques that will optimize the enjoyment of his or her harvest, taking it from field to fork, and for home cooks who are hunting for new ways to up their food game. Author Craig Tomsky grew up in a traditional Italian household in Northern New Jersey, where he was accustomed to good food-really good food. He has coupled his uncompromising love of such fare with his passion for hunting for more than 30 years, and has identified key factors that will reduce and, in most cases, eliminate the undesirable "gamey" flavors that all too often result from inadequately processed and prepared game. He has also developed and refined with his personal flair many recipes from family and friends over the years to not only complement each game's most desirable flavors, but to help you truly transform your game meat into delicious finished dishes. Changing the Game is a total playbook that takes the reader from caring for the game after the harvest through Craig's "keys to changing the game"-specific techniques used during the butchering and preservation processes that will positively impact the flavor and tenderness of the meat. It also lays out a roadmap and recommends equipment the reader can use to expediently and efficiently process various types of game meat. Explanations that support the findings and preparation techniques are provided in relatable layman's terms via anecdotes that are sprinkled throughout the book.Changing the Game finishes with a multitude of delicious recipes-some new, many traditional-that reflect the many cultures that make up this great country of ours. They have been enhanced by game meat as well as Craig's selection and use of complementary ingredients to achieve complex yet delicate flavor profiles for each dish. Changing the Game also contains recipes for side dishes and desserts, along with wine pairing recommendations, to provide the reader with a complete game plan for an enjoyable evening that will leave your dinner guests asking, "Is this really wild game?"
DOWNLOAD THREE FREE SAMPLE RECIPES FROM DIRTY GOURMET More than 120 deliciously modern recipes for day trips, car camping, and backcountry adventures Offers a fun and easy approach to planning and prepping camp food The Dirty Gourmet authors were recently featured in Sunset magazine and other national media “Dirty Gourmet” is really a lifestyle, one that celebrates delicious food, warm company, and outdoor fun. It emerged as a website and blog when friends Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan joined forces to share their love of wilderness, outdoor education experiences, and knowledge of backcountry cooking through classes, workshops, catering events, and easy yet exciting recipes. Now, their new book, Dirty Gourmet: Food for Your Outdoor Adventures, extends their mission to get more people to eat well outdoors and have fun doing it! It emphasizes healthy eating with fresh ingredients, efficient techniques, and global flavors. Breakfast, trail meals, sweet and savory snacks, dinners, appetizers, side dishes, desserts, even refreshing camp drinks—it’s all here! Camp cooks can choose recipes based on the type of activity they are pursuing—from picnics, day hikes, and car camping to backcountry adventures by foot, bike, or paddle—as well as find recipes perfect for large groups. Recipes are organized by activity: Car campers can relax around the fire with Ember Roasted Baba Ghanoush and Mason Jar Sangria before diving into One Pot Pasta Puttanesca and Grilled Green Bean Salad, with Maple Syrup Dumplings for dessert. Day hikers will want to take a break on the trail with Spicy Tofu Jerky and Curried Chickpea Salad or maybe a Pressed Sandwich with Sundried Tomato Pesto. Backpackers can start their day with Fried Grits Scramble with Greens, Leeks, and Bacon and recharge in the evening with Soba Noodles with Sweet Chili Chicken and a Hibiscus Chia Cooler. To simplify packing and planning, each section offers a base kit checklist of needed supplies along with tips on getting organized, preparing ingredients, and cooking with different methods. Complemented by full-color photos, each recipe features insights from the authors, any additional tools needed, quick-reference icons, step-by-step instructions for what to prepare at home and in camp, plus creative variations.
Book Synopsis Dirty Gourmet by : Emily Nielson
Download or read book Dirty Gourmet written by Emily Nielson and published by Mountaineers Books. This book was released on 2018-04-06 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: DOWNLOAD THREE FREE SAMPLE RECIPES FROM DIRTY GOURMET More than 120 deliciously modern recipes for day trips, car camping, and backcountry adventures Offers a fun and easy approach to planning and prepping camp food The Dirty Gourmet authors were recently featured in Sunset magazine and other national media “Dirty Gourmet” is really a lifestyle, one that celebrates delicious food, warm company, and outdoor fun. It emerged as a website and blog when friends Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan joined forces to share their love of wilderness, outdoor education experiences, and knowledge of backcountry cooking through classes, workshops, catering events, and easy yet exciting recipes. Now, their new book, Dirty Gourmet: Food for Your Outdoor Adventures, extends their mission to get more people to eat well outdoors and have fun doing it! It emphasizes healthy eating with fresh ingredients, efficient techniques, and global flavors. Breakfast, trail meals, sweet and savory snacks, dinners, appetizers, side dishes, desserts, even refreshing camp drinks—it’s all here! Camp cooks can choose recipes based on the type of activity they are pursuing—from picnics, day hikes, and car camping to backcountry adventures by foot, bike, or paddle—as well as find recipes perfect for large groups. Recipes are organized by activity: Car campers can relax around the fire with Ember Roasted Baba Ghanoush and Mason Jar Sangria before diving into One Pot Pasta Puttanesca and Grilled Green Bean Salad, with Maple Syrup Dumplings for dessert. Day hikers will want to take a break on the trail with Spicy Tofu Jerky and Curried Chickpea Salad or maybe a Pressed Sandwich with Sundried Tomato Pesto. Backpackers can start their day with Fried Grits Scramble with Greens, Leeks, and Bacon and recharge in the evening with Soba Noodles with Sweet Chili Chicken and a Hibiscus Chia Cooler. To simplify packing and planning, each section offers a base kit checklist of needed supplies along with tips on getting organized, preparing ingredients, and cooking with different methods. Complemented by full-color photos, each recipe features insights from the authors, any additional tools needed, quick-reference icons, step-by-step instructions for what to prepare at home and in camp, plus creative variations.
Book Synopsis The Wild Gourmet by : Babette Brackett
Download or read book The Wild Gourmet written by Babette Brackett and published by . This book was released on 1975 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
100 delicious recipes using fresh-picked greens, berries and mushrooms - fresh and savory food from nature.
Book Synopsis The Wild Food Gourmet by : Anne Gardon
Download or read book The Wild Food Gourmet written by Anne Gardon and published by Willowdale, Ont. : Firefly Books. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 delicious recipes using fresh-picked greens, berries and mushrooms - fresh and savory food from nature.
"Wild Gourmet makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal they'll never forget. In Wild Gourmet, America's most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey. Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe"--Amazon.com.
Book Synopsis Wild Gourmet by :
Download or read book Wild Gourmet written by and published by . This book was released on 2014 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Wild Gourmet makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal they'll never forget. In Wild Gourmet, America's most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey. Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe"--Amazon.com.
Alaska's Wild Gourmet is told through mouth-watering recipes and edge of your seat stories that begin on the darkest night of Sherri's soul with the suicide of her husband, Walt. In horror and in grief, she begins a nomadic journey around the world, mending the shattered pieces of her life, and birthing her culinary vision. Sherri Ewing-Rahmanop is a vibrating force of energy, tempered with purpose and love. Sherri's self- taught culinary journey began at the tender age of eight, and rose to a pinnacle of success when her extreme catering business was featured on National Geographic and The Outdoor Channel. Her family business served upscale meals, in pristine outdoor settings, throughout remote Alaska. Alaska's Wild Gourmet was born from her twenty years of journaling, and began as a cookbook to leave as a legacy to her children. During filming, tragedy imploded Sherri's world with the soul wounding suicide of her husband. She took her culinary vision on a healing journey around the world and finally in Mercy, her 24ft Mercedes RV. Her vision of connecting people through her food was birthed with her "HallelujahHollerBack" program where she asks guests to forage and donate ingredients for a coveted seat at her table. Sherri's journey is filled with incredible adventure and freedom today. She has found her own souls' expression with a unique soul-print unlike any other person. Today you can find Sherri in random RV resorts throughout America, teaching cooking courses, or donating her services to people that resonate with her soul food journey. She calls people in with her servant's heart and from the abundance that her life personifies. Sherri has opened her spirit to sharing her gifts, through speaking, to people who feel the same warrior calling. She speaks in churches, in support groups, at campfires, or any place that she happens to coddiwomple. www.AlaskasWildGourmet.com "I am on a conscious journey of adventure, basking in an amazing experience. I travel the world making intentional choices that align with my purpose. God has brought the spiritual harmony that was lacking in my life. My love shows itself in the colors that spiral as I paint the world from the worship of my art." I have written this book for one person, the one who has been called to be a warrior. This person has a calling on their life to rise above circumstances, no matter how soul wrenching. This human has a servant's heart and will be found in service to others. This person was born for such a time as now. This soul will be enlightened and knows their purpose here. If you think this book is about you, it is. www.AlaskasWildGourmet.com
Book Synopsis Alaska's Wild Gourmet by : Sherri Ewing-Rahmanop
Download or read book Alaska's Wild Gourmet written by Sherri Ewing-Rahmanop and published by . This book was released on 2019-11 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alaska's Wild Gourmet is told through mouth-watering recipes and edge of your seat stories that begin on the darkest night of Sherri's soul with the suicide of her husband, Walt. In horror and in grief, she begins a nomadic journey around the world, mending the shattered pieces of her life, and birthing her culinary vision. Sherri Ewing-Rahmanop is a vibrating force of energy, tempered with purpose and love. Sherri's self- taught culinary journey began at the tender age of eight, and rose to a pinnacle of success when her extreme catering business was featured on National Geographic and The Outdoor Channel. Her family business served upscale meals, in pristine outdoor settings, throughout remote Alaska. Alaska's Wild Gourmet was born from her twenty years of journaling, and began as a cookbook to leave as a legacy to her children. During filming, tragedy imploded Sherri's world with the soul wounding suicide of her husband. She took her culinary vision on a healing journey around the world and finally in Mercy, her 24ft Mercedes RV. Her vision of connecting people through her food was birthed with her "HallelujahHollerBack" program where she asks guests to forage and donate ingredients for a coveted seat at her table. Sherri's journey is filled with incredible adventure and freedom today. She has found her own souls' expression with a unique soul-print unlike any other person. Today you can find Sherri in random RV resorts throughout America, teaching cooking courses, or donating her services to people that resonate with her soul food journey. She calls people in with her servant's heart and from the abundance that her life personifies. Sherri has opened her spirit to sharing her gifts, through speaking, to people who feel the same warrior calling. She speaks in churches, in support groups, at campfires, or any place that she happens to coddiwomple. www.AlaskasWildGourmet.com "I am on a conscious journey of adventure, basking in an amazing experience. I travel the world making intentional choices that align with my purpose. God has brought the spiritual harmony that was lacking in my life. My love shows itself in the colors that spiral as I paint the world from the worship of my art." I have written this book for one person, the one who has been called to be a warrior. This person has a calling on their life to rise above circumstances, no matter how soul wrenching. This human has a servant's heart and will be found in service to others. This person was born for such a time as now. This soul will be enlightened and knows their purpose here. If you think this book is about you, it is. www.AlaskasWildGourmet.com
Provides recipes that feature natural ingredients, including nettle pesto, ramp kimchi, pine caramel sauce, and slow-roasted leg of boar.
Book Synopsis Cooking Wild by : John Ash
Download or read book Cooking Wild written by John Ash and published by Running Press Adult. This book was released on 2016-05-10 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides recipes that feature natural ingredients, including nettle pesto, ramp kimchi, pine caramel sauce, and slow-roasted leg of boar.
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
Book Synopsis Foraging and Feasting by : Dina Falconi
Download or read book Foraging and Feasting written by Dina Falconi and published by . This book was released on 2013-07-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
The 200 page cookbook is packed full of recipes. It is a full menu cookbook featuring dishes like Pheasant Tarragon, Bayou Barbecued Duck, Basil Perch, Woodcock with Wine & Grapes, & much more.
Book Synopsis Wild Game and Country Cooking by : Timothy E. Manion
Download or read book Wild Game and Country Cooking written by Timothy E. Manion and published by Manion Outdoors Company, Incorporated. This book was released on 1983 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 200 page cookbook is packed full of recipes. It is a full menu cookbook featuring dishes like Pheasant Tarragon, Bayou Barbecued Duck, Basil Perch, Woodcock with Wine & Grapes, & much more.
