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Author: Mick Hugo
Publisher:
ISBN: 9780993429507
Category :
Languages : en
Pages : 106
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Book Description
Author: Mick Hugo
Publisher:
ISBN: 9780993429507
Category :
Languages : en
Pages : 106
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Fur farming
Languages : en
Pages : 446
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Author:
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ISBN:
Category : Agriculture
Languages : en
Pages : 1124
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Author:
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ISBN:
Category : Engineering
Languages : en
Pages : 300
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Book Description
Presents professional information designed to keep Army engineers informed of current and emerging developments within their areas of expertise for the purpose of enhancing their professional development. Articles cover engineer training, doctrine, operations, strategy, equipment, history, and other areas of interest to the engineering community.
Author: Tage Skogsberg
Publisher:
ISBN:
Category : Ostracoda
Languages : en
Pages : 866
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Book Description
Author: Joseph Richard Slevin
Publisher:
ISBN:
Category : Amphibians
Languages : en
Pages : 704
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Book Description
Author: Tage Skogsberg
Publisher:
ISBN:
Category : Ostracoda
Languages : en
Pages : 874
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Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 722
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 932
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Book Description
Author: Monte Burch
Publisher: Simon and Schuster
ISBN: 1629142697
Category : Sports & Recreation
Languages : en
Pages : 381
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Book Description
With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
