The Livebait Cookbook

The Livebait Cookbook Author Theodore Kyriakou
ISBN-10 1579590276
Release 1998
Pages 208
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With the current variety of fresh seafood available, every restaurant has several options on its menu. The challenge for home cooks is replicating these exciting recipes in their own kitchens. This book shows how, with easy-to-follow tips for successful dishes, plus 175 great recipes. 70 color photos.



Live Bait Fishing

Live Bait Fishing Author Gunnar Miesen
ISBN-10 1610603141
Release 2004-10-01
Pages 128
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Every kid who ever started fishing probably tried to catch a panfish with a worm. That setup has been the tried-and-true method for generations. There are other kinds of live bait that work just as well; maybe even better in some conditions and for certain fish. In addition to the chapter on Worms & Leeches, this book covers Baitfish, Insects, Salamanders & Frogs, Crustaceans and Other Natural Baits (such as salmon eggs and clams). Complete information on how to catch and keep these baits is followed by sections on how to actually use each live bait type. New on the freshwater-fishing scene in recent years is the use of dough baits and scents. Which one to choose, plus how and when to use each is fully explained. Equipment is discussed in detail: hooks, bobbers, sinkers, rods, and reels. The authors suggest many tips for using different kinds of equipment in various fishing locations and situations. The final chapter matches common freshwater fish species with the best kind of live bait to use, depending on where the fish are and what time of year it is.



Real Greek Food

Real Greek Food Author Theodore Kyriakou
ISBN-10 1862056250
Release 2002
Pages 192
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Real Greek cuisine is the cuisine of the family, rich in the flavor that comes from fresh, healthful ingredients. Central to these savory dishes are olive oil, vegetables, yogurt, honey, fresh fish, and wine, providing all the benefits of the Mediterranean diet and more. In Real Greek Food, London’s leading Greek chef presents 100 authentic recipes arranged in sections that follow the progression of a traditional meal: mezedes (starters), fagakia (small dishes), main courses, cheeses, and desserts. Featured among the recipes are a Purée of Yellow Split Peas whipped into unusual lightness with Olive Oil and Herbs; Crab Claws simmered in Fragrant Muscat Wine; Okra baked with Tomatoes and Parsley; Succulent Roast Lamb Ribs with Crackling; and a Rose Petal Meringue with Blackberry-Scented Manouri.



Real Greek at Home

Real Greek at Home Author Theodore Kyriakou
ISBN-10 1845334515
Release 2006-07-01
Pages 244
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Famed chef Theodore Kyriakou and Glenfiddich Restaurant Writer of the Year award-winner Charles Campion bring Greek food in all its glory to life. The recipes in this lusciously designed cookbook come from across Greece-the cities, the countryside, and the sea-and the offerings range from familiar grilled lamb and stuffed vine leaves to more exotic fare, such as eggs served with nettles and cheese. For Kyriakou, an Athenian, these dishes are about more than food for the stomach; they're also about food for the soul, and they evoke the experience of growing up in his beautiful and rugged native country. Anecdotes, myths, and vivid descriptions provide context for these recipes, and the ingredients, meals, and scenery are beautifully illustrated by Jason Lowe's stunning color photographs.



The Great Outdoorsman Cookbook

The Great Outdoorsman Cookbook Author Jimmy Holt
ISBN-10 9781418573317
Release 2003-05-19
Pages 256
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After thirty years of hosting a hunting and fishing television show and writing outdoor stories, Jimmy Holt has teamed up with outdoor/travel writer and radio personality Vernon Summerlin to create The Great Outdoorsman Cookbook. Here readers will find hundreds of recipes for preparing fish, game, and companion dishes along with Jimmy's and Vernon's anecdotes and tips on fishing, hunting, and cooking. This cookbook features many special ways to prepare favorite fish and game, from smoking and grilling to cooking in old-fashioned Dutch ovens and modern ovens. There are recipes for fish and venison, "but," says Jimmy Holt, "we've included enough beaver, bear, quail, wild turkey, raccoon, and opossum recipes so that you can prepare these critters if you shoot or trap them." From soup to desserts and all the trimmings, here is the best cookbook from the best outdoor cooks around the nation.



Maine Sporting Camp Cookbook

Maine Sporting Camp Cookbook Author Alice Arlen
ISBN-10 9781608934393
Release 2004-01-01
Pages 272
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The author of the successful Maine Sporting Camps collects here classic and favorite recipes from the proprietors of 47 of Maine's most popular traditional backwoods retreats. The folks who cook at these camps know that tasty, satisfying food is an important part of their clients' backwoods experience, and they have perfected many recipes to fill the bill. Organized by season, the recipes also include quotes from the owners.



The Walking Dead The Official Cookbook and Survival Guide

The Walking Dead  The Official Cookbook and Survival Guide Author Lauren Wilson
ISBN-10 9781683831792
Release 2017-10-10
Pages 144
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Based on the hit AMC television series, this cookbook is packed with lifesaving tips and unique recipes inspired by The Walking Dead. The Walking Dead: The Official Cookbook and Survival Guide details the skills and recipes you need to survive (while avoiding being eaten) during a walker apocalypse. Inspired by the hit AMC television series, the book features recipes for meals featured on the show, plus food and drinks inspired by key characters and locations, along with expert information on foraging, hunting wild game, and outdoor cooking. Featuring familiar treats like Carl’s pudding, Carol Peletier’s baked goods, and Hershel’s spaghetti, this is the ultimate gift for fans and walker-wary survivalists alike.



Game for All Seasons Cookbook

Game for All Seasons Cookbook Author Harold W. Webster
ISBN-10 9780977905317
Release 2007
Pages 240
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A veteran sportsman shares 292 seasonal recipes for 30 varieties of game, presented in an easy-to-follow format, plus fascinating stories about capturing, cleaning, and cooking the game. The perfect gift for hunters and fishermen.



Venison Lovers Cookbook

Venison Lovers  Cookbook Author Creative Publishing Editors
ISBN-10 1616739096
Release 2005-08-01
Pages 192
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Venison is great-tasting, tender and lean. Whether the deer was harvested from the wild or the meat was purchased at the market, it makes a great addition to any meal. More than 150 recipes offer a huge variety-from hunting camp favorites like Bacon-Wrapped Tenderloin to more exotic dishes like Oriental Venison Kabobs. Along with complete recipe preparation instructions, each mouthwatering recipe includes full nutrition values and exchanges for weight management. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. Venison Lovers' Cookbook has a detailed chart of deer cuts and their tenderness value, plus suggested cooking methods. Also included are step-by-step field-dressing tips. Recipe chapters include: Main Dishes Sausages & Smoking Soups, Stews & Chilis Deer Camp Recipes Appetizers & Small Meals Jerky



The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America Author Andrew Smith
ISBN-10 9780199734962
Release 2013-01-31
Pages 2182
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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.



Five Alarm Fudge

Five Alarm Fudge Author Christine DeSmet
ISBN-10 9781101594520
Release 2015-04-07
Pages 352
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In the newest Fudge Shop Mystery from the national bestselling author of Hot Fudge Frame-Up, Ava Oosterling is after a recipe to kill for... It’s autumn in Fishers’ Harbor, Wisconsin, and fudge shop owner Ava Oosterling is busy preparing for the harvest festival and a visit from some royal relatives who live in Belgium. According to Ava’s grandpa, a famous divinity fudge recipe from the 1860s is hidden somewhere in a local historical church—a treat fit for a prince. But when a fire in the church reveals the body of a murdered man, it looks like someone is willing to go to any length to possess the valuable secret to the divinity fudge. As Ava searches for the killer—and the recipe—she could use a little divine intervention, because she may have bitten off more than she can chew… From the Paperback edition.



Fabio s Italian Kitchen

Fabio s Italian Kitchen Author Fabio Viviani
ISBN-10 9781401305444
Release 2013-04-23
Pages 304
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When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food. Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).



The Wild Chef

The Wild Chef Author Jonathan Miles
ISBN-10 1616285478
Release 2013-08-13
Pages 224
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Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his hugely popular column, along with new content for every wild game fan and budding hunter-chef. Learn how to butcher and braise, forage and flavor, and cook the best food your campsite or home kitchen has ever seen. A wild game cookbook for every hunter—from the aspiring chef to the seasoned shot who does his own butchering—this collection of at-home and in-the-field recipes and kitchen tricks is everything that a modern wild game cookbook should be. Organized seasonally, The Wild Chef brings the reader over 130 recipes, tips, techniques, and tools of the trade from the magazine’s writers and editors, including new content from "Wild Chef” columnist and award-winning writer Jonathan Miles, the ever-popular Field & Stream “Wild Chef” blog, and recipes from first-rate chefs and top-tier restaurants across the world. This cookbook delivers a contemporary take on traditional wild-game fare, updating game and fish cookery to reflect the monumental changes in American dining and cooking that have occurred over the past few decades. Table of Contents: FALL Venison Tenderloin | Thanksgiving Wild Turkey | Venison Sausage, Apple & Cranberry Dressing | Hungarian Fisherman’s Soup | Field Dressing & Aging Deer | Venison Shoulder Roast with Wild Mushrooms | Buttermilk-Poached Walleye | Dress Up Your Venison | Venison & Pumpkin Curry | Wild Boar Stew | Essential Kitchen Tools | Cider-Braised Rabbit | Salt-Crusted Fish | Butchering Deer | Venison-Stuffed Tamales | The Joy of Squirrels | Squirrel, Biscuits, & Gravy | Grill-Roasted Fish | Partridge Two Ways | Irish Angler’s Pie | Venison Pierogi | Adventures in Venison | Grilled Marinated Venison Heart | Seared Venison Liver | Venison Steak & Kidney Empanadas | Braised Venison Tongue | Buttermilk-Fried Quail | Blackened Venison Steaks | Root Beer–Glazed Duck | Seared Pheasant Breasts WINTER Venison Backstrap with Red Pears | Wild Game Ravioli | Braised Rabbit with Rosemary | Field Dressing Small Game | Wild Game Mincemeat Cobbler | Roasted Grouse with Mushrooms & Bacon | Essential Salts | Duck Prosciutto | Elk & Toasted Chile Stew | Roasted Goose with Cranberry, Oyster & Chestnut Stuffing | Citrus-Glazed Fish | Roasted Leg of Venison | Venison Osso Buco | Butchering Birds | Duck Salmi | Braised & Barbecued Venison Ribs | Venison Nachos | Goose Leg Sliders | Braised Squirrel | Moose Stew | Venison Cassoulet | History of Chili | Ultimate Camp Chili | Mary of Agreda’s Chili | Christmas (Beer-Can) Goose | Stewed Duck with Apples & Turnips | Rabbit Sott’olio | Elk Carbonnade | Backcountry Paella | The Ice Fisherman’s Breakfast SPRING Trout, Fiddlehead Ferns & Scrambled Eggs | Freezer-Raid Gumbo | Black Bear Empanadas | Little Fish, Big Flavor | Ultimate Fried Bream | Oat-Crusted Trout with Stovies | Prepping Your Catch | Pickled Pike | Wild-Game Banh Mi | Essential Knives | Wild Turkey Potpie | Deer Dogs with Pea Soup Sauce | Hawaiian Fish Jerky | Largemouth Bass Tacos | Wild Turkey Roulades | Morels: The Turkey Hunter’s Mushroom | Turkey Soup with Morels | Braised Bear Shanks | Green Chile Venison Stew | Trout on a Nail | Wild Turkey Scallops | Fix the Perfect Shore Lunch | Panfish Chowder SUMMER Venison Sliders | The Lake Erie Monster | Essential Camp Kitchen Gear | Salmon Kebabs with Horseradish Butter | Grilled Venison Backstrap with Deer Rub | The Montauk Burger | Deckside Ceviche | Open Fire Cooking | Grilled Dove Pizza | Perfectly Grilled Whole Fish | Doves from Hell | The Willow Skillet | Trucker’s Rice with Venison Jerky | Fried Crappie | Eat More Bass | Pan-Roasted Largemouth Bass | Wok-Steamed Whole Fish | The Ultimate Summer Gig | Cedar-Roasted Char | Whole Fried Catfish with Green Onions | Butter-Braised Fish | The Sweet Life



Manu s French Bistro

Manu s French Bistro Author Manu Feildel
ISBN-10 1921382694
Release 2012
Pages 215
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Have you ever wondered how the French make entertaining at home look so effortless? Join Australia's favourite French chef, Manu Feildel, as he guides you through one hundred classic bistro recipes that will expand your dinner party repertoire and impress your guests. Whether you are looking for clear advice on how to cook traditional French fare like coq au vin, cassoulet or raspberry souffles, or whether you are keen to experiment with Manu's new twists on old favourites, like cauliflower soup with Roquefort cheese, roast duck with spiced honey glaze or chocolate creme brulee, you will find something to inspire you in this stunningly photographed collection of his favourite bistro hits. There is something for everyone, from simple dishes that you can whip up on a weeknight to more challenging recipes for when you have a little more time. Manu's passion for the art of fine dining and his unique flair for entertaining, honed through years of experience, shine through on every page.



French for Everyone

French for Everyone Author Manu Feildel
ISBN-10 1921383410
Release 2014
Pages 183
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'I want to encourage people to enjoy cooking and sharing great, inexpensive, easy-to-prepare meals with family and friends. Cooking should be celebrated as an everyday thing.' After a recent trip to his homeland, Australia's best-loved French chef, Manu Feildel, was inspired by a way of life that values the quality of food, and the importance of sharing it around a table each day. If you think cooking French food involves tricky techniques and long lists of ingredients, you'll love these easy dishes. From Manu's take on vol au vents, quiche and crepes, to perfect steak with red-wine and little chocolate pots for dessert, Manu shows you how to enjoy cooking French food at home every day.



Queen of the Turtle Derby and Other Southern Phenomena

Queen of the Turtle Derby and Other Southern Phenomena Author Julia Reed
ISBN-10 9780812973617
Release 2005
Pages 202
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A collection of essays written in classic Dixie storytelling fashion includes both original pieces as well as several published in prominent magazines and offers a perspective on the unique culture of the American South, from its unspoken codes of conduct and fashions to regional beliefs about religion and politics. Reader's Guide included. Reprint. 16,500 first printing.



Amaretto Apple Cake and Artichokes

Amaretto  Apple Cake and Artichokes Author Anna Del Conte
ISBN-10 9781448138418
Release 2012-04-24
Pages 512
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*As featured in a BBC documentary* In this book Anna Del Conte has collected together the best of her delicious recipes along with tips, anecdotes and reminiscences about her life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient. As well as explaining the basics and introducing more surprising recipes, Anna includes special additional chapters describing traditional regional and historical menus. So whether you want to eat tagliatelle with ham and peas or rabbit with rosemary and tomato, a Roman Late Supper or a Renaissance Dinner, you will find what you need here.