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Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 1493034529
Category : Cooking
Languages : en
Pages : 401
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Book Description
From the legendary food columnist for Gray’s Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray’s Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks—three of his bestselling cookbooks in one amazing package! A.D. Livingston’s Big Book ofSausage, Jerky, and Smoked and Salted Meats gives every country cook—and sportsmen in particular—a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called “an American master.”
Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 1493034529
Category : Cooking
Languages : en
Pages : 401
Get Book Here
Book Description
From the legendary food columnist for Gray’s Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray’s Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks—three of his bestselling cookbooks in one amazing package! A.D. Livingston’s Big Book ofSausage, Jerky, and Smoked and Salted Meats gives every country cook—and sportsmen in particular—a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called “an American master.”
Author: A. D. Livingston
Publisher:
ISBN: 9781493026029
Category : Cooking
Languages : en
Pages : 400
Get Book Here
Book Description
From the legendary food columnist for Gray's Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray's Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks--three of his bestselling cookbooks in one amazing package! A.D. Livingston's Big Book of Sausage, Jerky, and Smoked and Salted Meats gives every country cook--and sportsmen in particular--a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called "an American master."
Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 0811767493
Category : Cooking
Languages : en
Pages : 225
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Book Description
"A.D. knows how to cook venison." --Gray's Sporting Journal Presents 150 ways to prepare this healthy, versatile, low-fat meat Learn techniques to cook roasts, filets, stews, soups, chili, sausage Recipes for traditional American fare and international dishes Blackened Venison, Montana Venison Loaf, Easy All-American Chili
Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 0762767111
Category : Cooking
Languages : en
Pages : 193
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Book Description
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 149304527X
Category : Cooking
Languages : en
Pages : 241
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Book Description
Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world’s most perfect skillets. With chapters on: * Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet Specialties Featuring more than 150 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—A.D. Livingston’s Mastering the Skillet is ideal for both novice and advanced chefs.
Author: A. D. Livingston
Publisher: Rowman & Littlefield
ISBN: 0762767138
Category : Cooking
Languages : en
Pages : 161
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Book Description
A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
Author: A. D. Livingston
Publisher: Stackpole Books
ISBN: 9780811704281
Category : Cooking
Languages : en
Pages : 472
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Book Description
Recipes for camp, kitchen, and grill, for all types of game. Includes instructions for field dressing and preparing meat.
Author: A. D. Livingston
Publisher:
ISBN: 9781599219851
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Contains more than one hundred sausage recipes from around the world and offers tips on making deli-style cold cuts.
Author: A. D. Livingston
Publisher: Lyons Press
ISBN: 9781558211155
Category : Cooking
Languages : en
Pages : 146
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Book Description
With complete directions for seasoning and care, Cast- Iron Cooking features over 75 recipes, all ladled out with A. D. Livingston's unique blend of good humour, savvy cooking sense, and plain talk.
Author: Rytek Kutas
Publisher: The Sausage Maker Inc
ISBN: 0025668609
Category : Cooking
Languages : en
Pages : 562
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Book Description
The most comprehensive book available on sausage making and meat curing.
