|The Saltwater Cookbook|
This is the only seafood cookbook you'll ever need-whether you catch your own or depend on the local fish market. Every step of preparation is made easy. The Purchasing and Preparing section includes detailed information on buying seafood from a fish market. The author discusses in detail how to choose the very freshest seafood, and how to handle it once you get it home. The Sport Angler chapter lists important questions to ask about various fish species and their transport care when hiring a charter and catching your own seafood. In addition to more than 150 great recipes with complete cooking instructions, this book provides information to sport anglers who catch their own seafood. You'll find lots of seafood preparation safety tips, seasonal guide and substitution information, along with complete nutrition data.
||Fixin Fish Complete Guide|
Fixin' Fish is far more than a simple recipe book. You'll also find tips for keeping your catch in top condition until it reaches the cleaning table and step-by-step photographs to help you clean and filet it.
Among the 90+ recipes are many that you can use to make a tasty shore lunch. If you happen to be in a kitchen, however, there are recipes for everything from broiling and poaching to baking and smoke-cooking.
|Fish Grilled & Smoked|
Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll find step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and building a full-size backyard smokehouse. You'll even learn which species of fish are best for smoking, and you'll discover the secret of Manikowski's delicious and innovative "soft smoke" method.
|Cleaning and Cooking Fish|
If you want to learn how to prepare fish like an expert, this book is for you. It doesn't matter whether you purchase trout from the grocery store catch a basket of bluegills from your favorite pond, this book teaches you the best methods for successfully cleaning and cooking your fish. Nutritional information and over 325 color photographs complement the 120-plus recipes.
|Preparing Fish & Wild Game|
A complete guide for demonstrating how to fillet, skin, dress and clean all types of popular fish and wild game. Choose from over 200 pages of recipes, complete with nutritional information for each one. This book is loaded with great photos and illustrations that inspire you and guide you to the perfect meal.
Learn how to care, cook, and preserve your venison with this 142 page cookbook. A few hunting tales are even included in the back.
|Quality Venison II by: Steve and Gale Loder|
An all new version of Quality Venison with all new recipes and deer tales
|98 Ways to Cook Venison|
Along with many wonderful venison recipes, this cookbook includes everything you need to know about caring for your meat.
|Dressing & Cooking Wild Game|
Compared to domestic meat, wild game is richer in flavor and lower in fat and calories. This book, Dressing & Cooking Wild Game, is the complete guide to field dressing and preparing great-tasting big game, small game, upland birds and waterfowl. With over 370 color photographs, step-by-step directions, and valuable nutritional information, this book teaches you how to make your wild game dishes as memorable as the hunts that made them possible.
If you hunt deer, or know someone who does, you'll love this book! This beautiful hardcover, full-color cookbook contains over 140 recipes...just for venison!
||Barbecue sauces, rubs, and marinades!|
The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101.
Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.
The Barbecue Bible by Steven Raichlen
This award winning cook book unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces and insider techniques and tips. Wings, ribs, roasts, chops, kebabs, seafood, vegetables, desserts - you name it you will find a recipe included in this cook book! Perfect for a commercial or home kitchen.
Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.
An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
||HOW TO GRILL|
Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.
||Great Tasting Barbecue|
From fast and simple Louisiana Down Home Barbecue to Hawaii's slow and delicious Illahee Pork Chops, Butel's recipes are the best and latest from every region. They have been coaxed from friends and relatives, competitors and restaurateurs, from everyone with a good idea-including barbecue champion Jerry Wood and a chauffeur named Anthony who revealed his own glorious concoction (it relies on plum tomatoes) while driving Butel to a barbecue contest.
Step-by-step instructions explain Basic Sauce and Butel's Super Secret Recipe. The author remarks on spiciness, and considers the pit-smoking versus smokehouse debate. She lists sources for mail-order supplies, and even provides recipes for side dishes: cole slaw, beans, potato salad, and-to finish things off for good-a sumptuous chocolate double fudge cake. Selection of the Book-of-the-Month Club and Better Homes & Gardens Family Book Service.
|The Great Ranch Cookbook|
This 256 page cookbook highlights some of the top ranches in the nation.
Along with recipes you'll be educated about each particular ranch.
|Home Book of Smoke-Cooking Meat, Fish & Game|
For hunters, the authors give instrctions on portable or on-the-spot ovens for smoke-cooking fish & game to preserve more meat. For the backyard chef, they review commercially made ovens. For both, there are mouth-watering recipes.
Dutch Oven Basics |
Basic information on dutch oven cooking. It's always good to learn the basics before cooking with cast iron.
Log Cabin Campfire Cooking|
Log Cabin Campfire Cooking is a great cookbook with many recipes and helpful tips to make your camping experience unique.
Texas Treasury Dutch Oven Cooking|
From breakfast to dinner and yeast breads to desserts, each of the recipes was prepared in competition and is tried and true. With excellent instruction given to each recipe, even a rookie can achieve mouth-watering results. -Someone like you could create miracles!
Lodge Field Guide to Dutch Oven Cooking|
In the rich tradition of outdoor cooking in the American West, the members of the Utah-based International Dutch Oven Society have assembled a great collectin of Dutch oven recipes. These remarkable breads, main dishes, and desserts represent a sampling of all-time Dutch oven favorites.
There are dishes to challenge the most experienced outdoors cooks, as well as tried and true recipes for folks preparing their first Dutch oven meal. All have one thing in common; they are best prepared in Lodge cast iron.
|Cast Iron Cooking |
50 Gourmet Quality Dishes from Entrees to Desserts. Get back to basics with Cast Iron Cooking. This beautifully photographed, fully illustrated cookbook will teach you all the details of an age old cooking technique that dates back to seventh century Europe. You'll learn the history of cast iron; cast iron basics, including how to choose, use and care for your cast iron cookware; and how to create delicious and healthy meals using cast iron skillets, griddles, roasting pans, bakeware, and more.
||In Our Family since 1920|
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