Wild Game Cooking
Over 100 Recipes for Venison, Elk, Moose, Rabbit, Duck, Fish and More
Seiten
2023
Cider Mill Press Book Publishers LLC (Verlag)
978-1-64643-193-9 (ISBN)
Cider Mill Press Book Publishers LLC (Verlag)
978-1-64643-193-9 (ISBN)
- Titel z.Zt. nicht lieferbar
- Portofrei ab CHF 40
- Auch auf Rechnung
- Artikel merken
Make the most of your wild game harvest with Wild Game Cooking.
There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations.
Inside you’ll find:
Over 100 recipes for all of your wild game
Techniques for butchering, cleaning, cooking, and storing your game
Tender and tough cuts, sausages, jerky, stews, ground meats, and more
Tips for curing and dehydrating your meat so nothing goes to waste
Whether you’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature’s bounty with Wild Game Cooking.
There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations.
Inside you’ll find:
Over 100 recipes for all of your wild game
Techniques for butchering, cleaning, cooking, and storing your game
Tender and tough cuts, sausages, jerky, stews, ground meats, and more
Tips for curing and dehydrating your meat so nothing goes to waste
Whether you’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature’s bounty with Wild Game Cooking.
Chef Keith Sarasin’s love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.
| Erscheinungsdatum | 06.04.2023 |
|---|---|
| Sprache | englisch |
| Maße | 273 x 386 mm |
| Gewicht | 1187 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-64643-193-6 / 1646431936 |
| ISBN-13 | 978-1-64643-193-9 / 9781646431939 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
schnell, gesund und kindgerecht
Buch | Softcover (2025)
Gräfe und Unzer (Verlag)
CHF 19,90
Franz Kafkas vegetarische Verwandlung in 544 Rezepten
Buch | Hardcover (2025)
Klett-Cotta (Verlag)
CHF 48,90
