In The Wild Chef

In The Wild Chef Author Stephen Weston
ISBN-10 1927458277
Release 2014-11-21
Pages 240
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Tired of hot dogs and burnt hamburgers on a camping trip? Well search no further! The original In The Wild Chef, Stephen Weston, shows even the "noobie" camper how to cook like a three-star chef. With tastes from around the world, and recipes that are delicious and easy to carry, In The Wild Chef is a must-have for anyone who loves great food while In The Wild.



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



Field Stream

Field   Stream Author
ISBN-10
Release 2008-07
Pages 96
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FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



Wild Chef

Wild Chef Author Ralph Skripek
ISBN-10 0957212909
Release 2011
Pages 62
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Wild Chef has been writing in one form or another for most of life. You can find so many inspiration from Wild Chef also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Wild Chef book for free.



Pittsburgh Chef s Table

Pittsburgh Chef s Table Author Sarah Sudar
ISBN-10 9781493007080
Release 2013-12-17
Pages 224
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Pittsburgh was once a beleaguered steel town, but has transformed into a place that people are talking about—in only the best ways possible. The cuisine here is also evolving. Pittsburgh restaurant legends have laid a solid culinary foundation, encouraging a continuous stream of newbies to take risks applauded by stomachs everywhere! Creativity and sustainability are on the rise, but most importantly, the Pittsburgh food scene has remained unpretentious and relatable. The variety available runs the gamut of cuisine, flavor, and price, allowing both novice and expert foodies to experience culinary bliss. With recipes for the home cook from over 50 of the city's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Pittsburgh Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.



Der 4 Stunden K chen Chef

Der 4 Stunden  K  chen  Chef Author Timothy Ferriss
ISBN-10 9783956230868
Release 2015-01-12
Pages 656
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New-York-Times-Bestsellerautor Tim Ferriss’ Spezialität ist es, uns zu zeigen, wie wir die größten Erfolge mit dem geringsten Aufwand und in kürzester Zeit erzielen. Ob im Job, bei der Körperfitness oder eben beim Kochen. Anhand des Kochenlernens macht uns Ferriss mit dem »Metalernen« vertraut, einem Schritt-für-Schritt-Verfahren, mittels dessen Sie beliebige Dinge erlernen können, sei es die Steakzubereitung oder das Werfen von Dreipunktern im Basketball. - Das ist das eigentliche »Rezept« in Der 4-Stunden-(Küchen-)Chef. Sie werden in der Küche für alle Dinge außerhalb der Küche trainieren. Der 4-Stunden-(Küchen-)Chef ist ein Kochbuch für Menschen, die keine Kochbücher kaufen. Es enthält unzählige Tipps und Tricks von Schachwunderkindern, weltberühmten Küchenchefs, Spitzensportlern, Meistersommeliers und Supermodels, um nur einige wenige zu nennen.



Florida Keys Key West Chef s Table

Florida Keys   Key West Chef s Table Author Victoria Shearer
ISBN-10 9781493015436
Release 2014-10-07
Pages 224
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Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all “Keys casual.” With 80 recipes for the home cook from Florida's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Florida Keys & Key West Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents of the Keys.



Sayonara Zetsubou Sensei

Sayonara Zetsubou Sensei Author Koji Kumeta
ISBN-10 9781612625096
Release 2013-07-16
Pages 176
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Teachers are supposed to inspire the younger generation to follow their dreams and achieve great things. However, our hero, Nozomu is not that teacher. Nozomu's probably the most depressive man in Japan--so depressive, in fact, that every little setback in life inspires yet another suicide attempt! But then why is being in Nozomu's class such a blast? Is it his quirky and endearing students? The bizarre adventures he leads them on? Or is there something after all to "the Power of Negative Thinking"? A DARKLY OFFBEAT COMEDY BY KOJI KUMETA Have you ever noticed the "reverse-boy-who-cried-wolf" phenomenon, where normally serious people tell jokes and nobody gets them?? Are recent fashion trends in Japan sophisticated artistic expression, or just gaudy over-decoration?? In volume 9, Zetsubou-sensei loses his job, his freedom, and... his glasses!?? And to top it off, the students of class 2-F are informed that they will all be held back in the eleventh grade... again. Includes special extras after the story!



Field Stream

Field   Stream Author
ISBN-10
Release 2008-12
Pages 156
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FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



Field Stream

Field   Stream Author
ISBN-10
Release 2004-02
Pages 106
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FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



Field Stream

Field   Stream Author
ISBN-10
Release 2008-05
Pages 116
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FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



Field Stream

Field   Stream Author
ISBN-10
Release 2006-11
Pages 132
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FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



Field Stream

Field   Stream Author
ISBN-10
Release 2004-06
Pages 128
Download Link Click Here

FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



My New Orleans

My New Orleans Author John Besh
ISBN-10 9780740784132
Release 2009-09-29
Pages 384
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A Southern chef offers an introduction to the cooking of New Orleans, with over two hundred recipes, descriptions of traditional ingredients, as well as a discussion of the social customs of the city and his own family history.



Field Stream

Field   Stream Author
ISBN-10
Release 2005-12
Pages 200
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FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.



Salted and Cured

Salted and Cured Author Jeffrey Roberts
ISBN-10 9781603586610
Release 2017-04-15
Pages 288
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From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.



Paris Basra

Paris Basra Author Bodo Rudolf
ISBN-10 9783942181112
Release 2011-09-06
Pages 300
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Wer träumt nicht davon, das Angenehme mit dem Notwendigen zu verbinden, im Ausland zu leben und zu arbeiten? Am besten dort, wo Palmen locken, weiße Strände und blaue Lagunen. Dem Ingenieur steht die Welt offen, hieß es in den Sechziger Jahren. Bodo Rudolf zog es hinaus, erst nach Paris, dann in den Mittleren Osten, in den Irak, den Iran, nach Syrien, Abu Dhabi, aber auch nach Sumatra und an andere ferne Orte. Mit und ohne seiner Familie lebte er jahrzehntelang auf Großbaustellen unter Palmen. Die paradiesischen Strände blieben Träume ... sie hätten auch niemals Buchseiten gefüllt. Begleiten Sie sechs Kegelbrüder auf Ihrer Autofahrt nach Basra, gehen Sie mit der irakischen Geheimpolizei auf Wildsaujagd in den mesopotamischen Sümpfen, lauschen Sie heimatlichen Zitherklängen in subtropischen Nächten. Helfen Sie im revolutionären Iran beim Bierbrauen und Keltern, lesen Sie zensierte Zeitungen und gehen Sie direkt ins Gefängnis. Bodo Rudolfs Stories sind voller Sympathie für seine Gastländer und ihre Bewohner. Paris-Basra berichtet humorvoll und feinfühlig von den Menschen, denen er begegnete, und Orten, die er entdeckte, und zeigt, dass mit Humor selbst kritische Situationen gemeistert werden können.