Secondhand, G Cond.

Wonderful Wild Pork Recipes

Andy Lyver loves her hunting for many reasons but one of the main ones is to get meat for the table. She hunts often and likes to make the most of the wild food that she harvests with her husband, Maco. Because she cooks and eats a lot of wild pork, Andy has developed the knowledge and skills to get the very best from it. In this book, she shares the tricks she’s learned for getting great results every time.

All pork is high in protein, iron, zinc and B vitamins and has no carbohydrates. Wild pork is also free of chemical additives like drenches, dips, antibiotics and growth hormones. It’s a versatile meat, good for so much more than roasts and boil up. When you enjoy a feed of wild pork, you’re eating one of the most healthy, naturally grown meats available in New Zealand – and catching your own makes it taste even better!

Wonderful Wild Pork Recipes is a companion volume to Andy Lyver’s first recipe book Wild and Wonderful Everyday Venison Recipes for all Seasons.

Mouth-watering recipes have made this cookbook a hunter's classic. A fantastic selection of appetizers & main meals fill the pages of this lay-flat & easy-to-use cookbook. If you need to feed a hungry bunch at deer camp, or serve special guests in your home, look no further.

Selections for lunch, appetizers & dinner help cooks expand their use of venison. Just in time for the new season!

Mouth-watering recipes have made this cookbook a hunter's classic. A fantastic selection of appetizers and main meals fill the pages of this lay-flat and easy-to-use cookbook. If you need to feed a hungry bunch at deer camp, or serve special guests in your home, look no further

WHAT THE EXPERTS ARE SAYING:

"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."

Hunting deer is the most inexpensive and environmentally friendly way to acquire organic, grass-fed meat. An average deer provides about 40 pounds of the most local meat available. With "The Beginner's Guide to Hunting Deer for Food", local food advocates can reduce or entirely eliminate the carbon footprint associated with the processing and transportation of food. For anyone who wants to become more self-sufficient, eat the safest and most nutritious meat possible, protect the environment, or save money, hunting deer for food is an excellent solution. This book is a perfect guide to a freezer full of fresh, local meat.

This creative cookbook will inspire you to not only preserve summer's fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savoury dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up -- and serving up -- the harvest has never been so delicious.

The Pigeon Cook" is an invaluable reference work for all game cooks. It includes some mouth-watering recipes both for the woodpigeon and the domesticated pigeon. The authors have thoroughly researched their subject and provided culinary ideas that combine traditional British rural recipes with those from abroad. They have visited award-winning chefs and rural estates and, fortunately, many of these experts have been prepared to share their secrets. Not only does "The Pigeon Cook" reveal the ideas of some of this country's top chefs, it also includes vital accompaniments such as trimmings and sauces. Suitable salads are not forgotten and neither are the wines and aperitifs that are particularly appropriate as accompaniments to pigeon and which transform a meal into a special occasion.

Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right pre-slaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

Let Smoky Jo and Smoky Georgina guide you through their easy-to-follow and informative book. The authors, owners of the highly regarded food smoking school, Smoky Jo's are masters of their craft and have removed the mystery and imparted the fun into smoking food. Whilst still being aimed at the novice or the professional smoker alike, in this second edition of their book, the authors push back the boundaries of smoking food, opening up an exciting world of possibilities and culinary delights. With up to date information on food smoking, food safety, new smokers and smoking accessories they encourage the reader to have fun, to experiment and to smoke the usual, the unusual and the extraordinary. In their new chapter they will have you smoking everything from flour and tomatoes to asparagus and chocolate. No other book on smoking food will encourage you to tantalise the taste buds in the way that Smoking Food at Home with Smoky Jo will.

Feast on dishes that are simple to prepare, elegant to serve, and feature all types of wild game, fish, wild plants, berries, and nuts. This is the only book of its kind--presenting the culinary heritage of the North American Native Peoples in a practical way for the modern cook. Recipes include Wild Goose with Apple Raisin Stuffing, Wild Turkey with Oyster Stuffing, Salmon Rice Salad, Mad Bear s Elk Stew, Black Walnut Soufflé, Braised Venison and Vegetables, and dozens of others. Much of the material for the book was provided by the Lovesick Lake Native Women s Association. The research and information gathered from an extensive 2-year oral history project formed the backbone for this book. Also includes the collections received from the Cherokee in North Carolina and groups in the Southwest and Pacific Northwest.

This is a collection of over 100 recipes aimed at all trout anglers and trout cooks. The book gives ideas for supper and party dishes, barbecues, sauces and accompaniments, and includes full details on trout preparation--cold and hot smoking, filleting, storage, and freezing.

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods

Jerky is a popular and delicious way to add protein to your diet - but all the artisanal varieties showcasing locally raised meats and specialty flavours mean purchasing it can get expensive. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honouring that first turkey to realising that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food.

This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d’oeuvres, robust entrées, and rich desserts that originate from the folkloric foundations of individual cultures throughout Europe and the English Isles in the Middle Ages. These ancient and exotic foods, libations, and flavors take you through history in a festive time machine―your own kitchen! Each recipe has been researched, translated, prepared by time-honored cooking traditions, and is suitable for modern chefs everywhere. Caws Wedi Pobi “Welsh Rarebit” and sweet and spicy Chawetty Tarts, and rare dishes like Pompys “Medieval Meatballs in Sweet Sauce,” Rissoles Meat Tarts, and roasted Aberdeenshire Pheasant are sure to find great favor with your guests. With simple and fun-to-make recipes, this book includes historical information, preparation suggestions, and a thorough resource guide that takes you and your guests on a culinary journey into the past when our ancestors ruled the ancient world.

With antibiotic-resistant infections on the rise, herbal remedies present a naturally effective alternative to standard antibiotics. Herbal expert Stephen Harrod Buhner explains the roots of antibiotic resistance, explores the value of herbal treatments, and provides in-depth profiles of 30 valuable plants, noting the proper dosages, potential side effects, and contraindications of each.

Stacy Harris writes from a passion that wild venison, turkey, duck, quail, pheasant, fish, fruits, and vegetables without hormones, antibiotics, pesticides, and without being genetically modified are the most nutritious and tasty foods that one can eat. She states that whether you hunt, fish, and gather yourself, or whether you purchase from a reputable harvester and shop at farmers markets, changing your eating habits to wild foods is the best choice in health you will ever make. For many, preparing wild game seems to be a daunting task. Stacy has a wealth of the information needed to melt away any intimidation of cooking from the wild. She also knows the techniques to simplify the process of making succulent, excellent meals. Her tried and true recipes come from her love and dedication to offer her family extraordinarily delicious food gathered from the garden, and hunted and fished from the wild.