The Feather, Finn and Fur Cookbook PDF Download
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Author: Sherm Fields
Publisher: Covenant Books, Inc.
ISBN:
Category : Sports & Recreation
Languages : en
Pages : 121
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Book Description
The book was born from a discovery made after the purchase of a 100+ year old farmhouse. Within the home we found an old, dented, metal box with sliding drawers. To our delight, it was filled with old recipes from the original 3 generations of owners. The book is 120 pages of recipes, interesting and/or humorous stories, along with over 200 epic photos of hunting, fishing, family, and farm. Many of the recipes are for wild game and fish. The recipe creators hunted, fished, farmed, or gathered most of their food from their land. The book's flavor contains ingredients of a bygone era. It is a book that people who appreciate the outdoors, farming, fishing, hunting, and cooking unique dishes should find very interesting. The stories are true and from the heart. The book is a tribute to a remarkable family.
Author: Sherm Fields
Publisher: Covenant Books, Inc.
ISBN:
Category : Sports & Recreation
Languages : en
Pages : 121
Get Book Here
Book Description
The book was born from a discovery made after the purchase of a 100+ year old farmhouse. Within the home we found an old, dented, metal box with sliding drawers. To our delight, it was filled with old recipes from the original 3 generations of owners. The book is 120 pages of recipes, interesting and/or humorous stories, along with over 200 epic photos of hunting, fishing, family, and farm. Many of the recipes are for wild game and fish. The recipe creators hunted, fished, farmed, or gathered most of their food from their land. The book's flavor contains ingredients of a bygone era. It is a book that people who appreciate the outdoors, farming, fishing, hunting, and cooking unique dishes should find very interesting. The stories are true and from the heart. The book is a tribute to a remarkable family.
Author: Alfred Edward Thomas Watson
Publisher:
ISBN:
Category : Game and game-birds
Languages : en
Pages : 374
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Book Description
Author: Alfred Edward Thomas Watson
Publisher:
ISBN:
Category : Game and game-birds
Languages : en
Pages : 388
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Book Description
Author: Angie Mar
Publisher: Clarkson Potter
ISBN: 0525573666
Category : Cooking
Languages : en
Pages : 306
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Book Description
“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
Author: Hugh Fearnley-Whittingstall
Publisher:
ISBN: 9780340826393
Category : Cooking
Languages : en
Pages : 0
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Book Description
Hugh Fearnley-Whittingstall's well-loved RIVER COTTAGE books have become a phenomenon, inspiring hundreds of thousands of people all over Britain to cook and enjoy good food. THE RIVER COTTAGE FAMILY COOKBOOK, co-written with Fizz Carr, brings the River Cottage philosophy to the whole family. It will give pleasure to everyone: toddlers and grandparents, families discovering the fun of cooking together, and everyone who enjoys simple home-cooked food. From how to make butter from a jar of cream to how to make your own sausages, THE RIVER COTTAGE FAMILY COOKBOOK will inspire everyone with the magic and fun of cooking. 'A great way to learn the basics without feeling patronised ... You come away from the experience not just with a tasty supper but with a better knowledge of food ... comfortingly old-fashioned ... will almost certainly go on my shelf of "genuinely useful cook-books", cross-referenced with my folder of "ways to entertain the kids at weekends"' Time Out
Author: Jerry Minnich
Publisher: Big Earth Publishing
ISBN: 9781931599559
Category : Cooking
Languages : en
Pages : 148
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Book Description
"North Woods Cottage Cookbook" by Jerry Minnich will give you more than 180 recipes that will make your cottage cooking easy and tasty.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1224
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Book Description
Author: Alfred Edward Thomas Watson
Publisher:
ISBN:
Category : Game and game-birds
Languages : en
Pages : 332
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Book Description
Author: Alfred Edward Thomas Watson
Publisher:
ISBN:
Category : Game and game-birds
Languages : en
Pages : 388
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Book Description
Author: John E. Finn
Publisher: The Countryman Press
ISBN: 1581575076
Category : Cooking
Languages : en
Pages : 346
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Book Description
A charmingly illustrated ode to omelets with step-by-step techniques and 100 recipes The omelet is at once simple and complex, delicious at any time. John Finn’s mother was certainly a fan—she spent years searching for the perfect technique and has passed her knowledge, and her passion, to her son. Here Finn provides instructions for four master recipes—the classic French omelet nature, an American diner omelet, a frittata, and a dessert omelet—and delectable variations on each, including: Omelet Bonne Femme (potatoes, bacon, and onion) Many Mushrooms Omelet Tortilla with Caramelized Onions and Serrano Ham Chocolate Soufflé Omelet Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet.
