Buck Peterson's Complete Guide to Fishing PDF Download
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Author: B. R. Peterson
Publisher: Ten Speed Press
ISBN: 9781580087360
Category : Sports & Recreation
Languages : en
Pages : 212
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Book Description
A tongue in cheek guide to fishing offers information on game fish, their behavior and characteristics, fishermen, fishing equipment, fly fishing, and licenses.
Author: B. R. Peterson
Publisher: Ten Speed Press
ISBN: 9781580087360
Category : Sports & Recreation
Languages : en
Pages : 212
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Book Description
A tongue in cheek guide to fishing offers information on game fish, their behavior and characteristics, fishermen, fishing equipment, fly fishing, and licenses.
Author: Steven Rinella
Publisher: National Geographic Books
ISBN: 0399590072
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)
Author: Kirk Deeter
Publisher: Simon and Schuster
ISBN: 1626368716
Category : Sports & Recreation
Languages : en
Pages : 237
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Book Description
Two highly respected outdoor journalists, Kirk Deeter of Field & Stream and Charlie Meyers of the Denver Post, have cracked open their notebooks and shared straight-shot advice on the sport of fly fishing, based on a range of new and old experiences—from interviews with the late Lee Wulff to travels with maverick guides in Tierra del Fuego. The mission of The Little Red Book of Fly Fishing is to demystify and un-complicate the tricks and tips that make a great trout fisher. There are no complicated physics lessons here. Rather, conceived in the “take dead aim” spirit of Harvey Penick’s classic instructional on golf, The Little Red Book of Fly Fishing offers a simple, digestible primer on the basic elements of fly fishing: the cast, presentation, reading water, and selecting flies. In the end, this collection of 240 tips is one of the most insightful, plainly spoken, and entertaining works on this sport—one that will serve both novices and experts alike in helping them reflect and hone in their approaches to fly fishing.
Author: Michael Hunter
Publisher: Penguin
ISBN: 073523695X
Category : Cooking
Languages : en
Pages : 288
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Book Description
"I recognized that Michael Hunter knows what he is talking about the minute I opened this book. Hunter is the kind of guy--and the kind of work--that you get when you combine passion, creativity, inventiveness, and elbow grease. This book makes me hungry, and Michael Hunter makes me proud to be a hunter and angler." --Steven Rinella, outdoorsman, host of the TV series and podcast MeatEater, and author The MeatEater Fish and Game Cookbook Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter. Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.
Author: Ben Sargent
Publisher: Clarkson Potter
ISBN: 0307985539
Category : Cooking
Languages : en
Pages : 258
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Book Description
Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.
Author: Jim Humphrey
Publisher: The Countryman Press
ISBN: 0881504971
Category : Sports & Recreation
Languages : en
Pages : 307
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Book Description
In this completely updated and expanded second edition, veteran anglers Jim Humphrey and Bill Shogren have added information on dozens of new streams. The authors describe their native trout waters with an evocative sense of place and anecdotes that convey not only the details but also the experience an angler can expect.
Author: Hank Shaw
Publisher:
ISBN: 9780996944823
Category :
Languages : en
Pages : 352
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Book Description
Quite possibly the only fish and seafood cookbook you'll ever need, from the author of the award-winning website Hunter Angler Gardener Cook. So many people get all tense when faced with a piece of fish or a bag of shrimp. It's understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn't cheap. You don't want to mess things up. Hook, Line and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market. Rather than focusing on specific species, Hook, Line and Supper zeroes in on broad, widely applicable varieties of fish - both freshwater and salt - that can substitute for each other, and clearly and carefully provides master recipes and techniques that will help you become a more competent and complete fish and seafood cook. Hank Shaw, an award-winning food writer, angler, commercial fisherman and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You'll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw's global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce. The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.
Author: Keith Fulsher
Publisher: Stackpole Books
ISBN: 0811749118
Category : Sports & Recreation
Languages : en
Pages : 136
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Book Description
Step-by-step instructions to tie the unweighted Blacknose Dace Thunder Creek, weighted Emerald Shiner Thunder Creek, Marabou Shiner Thunder Creek, and Silver Shiner Thunder Creek with tail. All the tools you'll need to tie the entire Thunder Creek series.
Author: Steven Rinella
Publisher: Random House
ISBN: 0679645284
Category : Sports & Recreation
Languages : en
Pages : 274
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Book Description
From the #1 New York Times bestselling author and host of Netflix’s MeatEater comes “a unique and valuable alternate view of where our food comes from” (Anthony Bourdain). “Revelatory . . . With every chapter, you get a history lesson, a hunting lesson, a nature lesson, and a cooking lesson. . . . Meat Eater offers an overabundance to savor.”—The New York Times Book Review Meat Eater chronicles Steven Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America. He tells of having a struggling career as a fur trapper just as fur prices were falling; of a dalliance with catch-and-release steelhead fishing; of canoeing in the Missouri Breaks in search of mule deer just as the Missouri River was freezing up one November; and of hunting the elusive Dall sheep in the glaciated mountains of Alaska. A thrilling storyteller, Rinella grapples with themes such as the role of the hunter in shaping America, the vanishing frontier, the ethics of killing, and the disappearance of the hunter himself as consumers lose their connection with the way their food finds its way to their tables. The result is a loving portrait of a way of life that is part of who we are—as humans and as Americans.
Author: Tom Fort
Publisher: HarperCollins Publishers
ISBN: 9780007115938
Category : Eels
Languages : en
Pages : 348
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Book Description
What has been the dish of kings, the subject of myths and the traveller of epic and mysterious journeys? The eel. Beginning life in the Sargasso Sea, the eel travels across the ocean, lives for twenty or so years, and then is driven by some instinct back across the ocean to spawn and die. And the next generation starts the story again. No one knows why the eels return, or how the orphaned elvers learn their way back. One man discovered, after many adventures, the breeding ground of all eels - and he is the hero of this book. Eels were being caught and consumed 5000 years before the birth of Christ - Aristotle and Pliny wrote about them; Romans regarded them as a peerless delicacy; Egyptians accorded them semi-sacred status; English kings died of overeating them. There are many strange practices among eel fishers all over the world, and many great fortunes based upon the eel harvest. The Book of Eels, a combination of social comment, biography and natural history, is also a fascinating and witty account of Tom Fort's obsession with the eel, his journeying to discover the eel in all its habitats, and the people he meets in his pursuit.
