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Brand: Bloomsbury USA
$38.00
at Amazon

<p>Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasi...on, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique.</p><p>The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need. Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd's pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. There are also tempting and inventive ideas for cooking with cheaper cuts of meat.</p><p>This huge book includes full colour photographs, illustrated techniques tips, wine recommendations for every recipe, troubleshooting guides, a glossary of cooking terms, and much more. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen.</p> read more

The Overlook Press
$10.99
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<p><strong>First published between 1927 and 1958, the 26 classic books about Freddy the Pig have delighted five generations of chi...ldren and are now going on to delight a sixth. They are available for the first time as Overlook paperbacks.</strong></p> Strange and exciting adventures await Freddy and the two friendly ducks, Emma and Alice, when they get a chance to ride in a balloon at the Fourth of July celebration. If they or any of the other animals of Bean Farm had known what was really in store for the brave participants in the Balloon Ascension, they might have stayed quietly at home, listening to Freddy's poetry or to the boastful crowing of Charles. Once again, Walter R. Brooks has created an amusing and heartfelt adventure story that will delight grown-ups as well as children. read more

Capucilli, Alyssa Satin/ Cole, Henry (ILT)
$3.99
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<b >Dancing diva Katy Duck is not happy about staying home with a new babysitter in this playful beginning reader.</b><BR><BR>Danc...ing diva Katy Duck is none too pleased when her parents inform her that she will be staying home with a babysitter while they attend a party. Boo! Katy knows that parties are much more fun than staying home! But when Mrs. Duncan arrives, she shows Katy that spending time with the babysitter may be much more entertaining than she expected?<BR>     With carefully worded, easy-to-read text and bright, friendly illustrations, this Level 1 Ready-to-Read is sure to keep beginning readers laughing! read more

Omaha Steaks

A uniquely elegant meal! Meaty breasts of Peking Duckling hand-selected and completely deboned with a sweet, zesty Orange Sauce yo...u're sure to love. Two (4 oz.) packages of sauce per 4 portions. read more

Omaha Steaks

A uniquely elegant meal! Meaty breasts of Pekin Duckling hand-selected and completely deboned with a sweet, zesty Orange Sauce you...'re sure to love. Two (4 oz.) packages of sauce per 4 servings. read more

Sandpiper
$3.99
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<div><p>Dodsworth and his duck have just arrived<BR> in London via hot air balloon.<BR> There is so much to see!<BR> Double-decker... buses!<BR> Palaces!<BR> Fog!</p></div><div>But a crowded bus stop leads to a hilarious case of<br> mistaken identity and . . . a lost duck.<BR> Time to call in Scotland Yard?<BR><p></p></div> read more

Harcourt Childrens Books
$11.70
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<div><div>Pig and Mouse are hard at work baking the best birthday cake EVER for Cow. But it would be a lot easier if Duck weren't ...hanging around, yammering on about turnips or some nonsense. (<I>Sheesh!</I>) With all this silliness going on, how will they manage to throw Cow a spectacular birthday party? Well, as it turns out, crazy Duck just might have had the right idea all along!<BR>    </div><div>This second picture book from Jan Thomas features wacky humor that toddlers will adore, rowdy repetitions, irreverent dialogue--and a hilarious twist at the end.</div></div> read more

Dokas, Dara/ Pons, Bernadette (ILT)
$16.35
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Muriel the duck pulls on her favorite red sweater and hurries all over town to deliver invitations to her birthday party. She?s so... busy she never notices the funny things happening around her...like the fact that her sweater is shrinking...and what?s that trailing after her? By the time she returns home, her sweater has disappeared, and all her friends have found good uses for nice bright red yarn!<p> Luckily, the daffy duck?s friends arrive just in time with the perfect gift?a new sweater! This deliciously illustrated charmer will entrance sharp-eyed young readers with clever details and fun, tonguein- cheek humor.<br><br></p> read more

Novica
$59.99 $56.99
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This beautiful design comes from Patricio Coroy. Crafted of Guatemalan alder wood, the sleek serving tray features an inset of han...dloomed cotton. It is woven on the backstrap loom and embroidered by hand with traditional Maya motifs and two charming ducklings. A glass pane protects the precious textile. read more

Bothe, Carsten
$27.46
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Why make a mess in your indoor kitchen when you can build your own fire pit and eat like a cowboy in the open air? There is someth...ing about roasting suckling pig on a spit, duck on a rope, or just chestnuts over a handmade fire pit that makes eating with friends and family even more special. Here are a dozen different cooking methods and nearly a hundred recipes. Learn how to cook beef, pork, and lamb, as well as vegetables, seafood, and eggs, in traditional European and American Southwestern styles, above and sometimes directly in the embers. When you take your family camping, brew your own coffee in the morning and make Brandy Punch at night. The book includes a list of equipment, including different types of firewood, and detailed instructions. Whether you're a veteran outdoor cook or a novice hungry for adventure, you'll fall in love with these rewarding methods. read more

HMH Books for Young Readers
$15.00
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<div><p>Dodsworth and his duck have just arrived<BR> in London via hot air balloon.<BR> There is so much to see!<BR> Double-decker... buses!<BR> Palaces!<BR> Fog!</p></div><div>But a crowded bus stop leads to a hilarious case of<br> mistaken identity and . . . a lost duck.<BR> Time to call in Scotland Yard?<BR><p></p></div> read more

Robinson, Mike/ Ridley, Nick (PHT)
$11.47
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<LI>Step-by-step color photos for preparing large and small game, birds, and fish <LI>Covers deer, rabbit, grouse, duck, goose, w...oodcock, turkey, trout, and salmon <LI>Spiral binding for easy, lay-flat use <P>You've caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking. <P>Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.</P></LI> read more

Robert Rose
$29.31
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<p> This enticing and informative cookbook explains, from forest to table, how to make the most of wild game. Absorbing and engag...ing, it is not only full of information about game but also introduces you to several wild plants that pair especially well with the suggested dishes. </p><p> In addition to 165 mouth watering recipes, it features numerous nuggets of information, such as recipes for making broths, gravies, marinades and glazes. </p><p> From tips on preparing and cooking game to the different species available throughout North America, this is a valuable primer for anyone who already includes game in their diet or those home cooks who are just discovering wild game for the first time. </p><p> Featuring: <ul> <li> Tips on Preparing and Cooking Game Birds and The Different Species of Game Birds. Game bird recipes for: Duck, Woodcock, Grouse, Ptarmigan, Guineafowl, Partridge, Rock Dove, Northern Bobwhite, Pheasant, Quail, Thrush, Lark and Lapwing</li> <li> Tips on Preparing and Cooking Game Animals and The Different Species of Game Animals. Game animal recipes for: Caribou, Deer, Baby Wild Boar, Muskox, Black Bear, Beaver, Hare, Seal and Squirrel</li> <li> Handy information on using the flesh and giblets of game, wine pairing suggestions, the various cuts of meat and general butchery terms. </li></ul> </p><p> This wide-ranging book will lead you to rediscover the taste of nature. </p> read more

CreateSpace Independent Publishing Platform
$9.95
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In this book Flannel John return's to his roots by making meals from what is harvested from the land. If you're in the woods, on t...he plains or in the marshes you're harvesting from nature's pantry. So once you've filled a deer tag, tracked an elk or moose, brought home some ducks or bagged your first squirrel it's time to eat. This book will show you how to cook soul-satisfying meals. It's a companion for all who hunt. read more

CreateSpace Independent Publishing Platform
$10.82
at Amazon

<b>A huge collection of over 150 delicious Fish & Game recipes. </b><br><br>Whether you're fishing or hunting deer, elk, rabbit, d...uck, pheasant or dove, you'll find recipes and helpful tips in this <i><b>Fish & Game Cookbook</b></i> to make your game or fish the centerpiece of a memorable meal. These recipes are easy to prepare and use ingredients you can find right on your pantry shelves or at a nearby store.<ul><li>Over 150 recipes for wild or domestic game kabobs, steaks, roasts, stews, casseroles, burritos, enchiladas, chili, burgers, more. </li><br><li>4 sections for fish, including catfish, perch, trout and general fish recipes.</li><br><li> Nutritional information included for every recipe. </li><br><li> Each fish and game section features tips for cooking, aging, marinating, and reducing the gamey taste, along with cooking times. </li></ul><i><b>Recipes include:</b></i><ul><li> Duck</li><li> Dove and Quail</li><li>Elk</li><li> Pheasant</li><li> Rabbit</li><li> Squirrel</li> <li>Venison</li><li> Fish - General</li><li> Fish - Trout</li><li> Fish - Perch</li><li> Fish - Catfish</li><li> Marinades, Sauces, Coatings</li> <li> Side dishes </li></ul>So, pick a recipe, grab your pans and seasonings, and get ready to serve a meal your family will love. Each recipe includes nutritional information so you can make an informed decision about the food you are serving. read more

Krause Publications
$18.01
at Amazon

Scott Leysath has a mission: to give you venison recipes you'll use again and again. Nothing makes him happier than a cookbook ful...l of food stains and hand-written notes. This book features 100 of his favorites, from appetizers, salads, soups and stews, stovetop dishes, great grilled venison and more. If you long for better-tasting venison, you're in for a treat. Known as The Sporting Chef, Scott is America's leading authority on the proper preparation of fish and game. He has worked in the food industry since 1978. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His second show, HuntFishCook, has aired throughout the United States and Canada since 2005. And his newest show, Dead Meat, takes him across North America in search of folks who hunt, fish, trap and cook unusual creatures. He's also the cooking editor for Ducks Unlimited magazine. read more

Gibbs Smith
$16.82
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<p>What do you do with a 'gator after you catch it? EIizabeth Choate, from the History Channel's popular "Swamp People," has a few... delicious ideas. And if you're not the adventurous type (think nutria, not to mention other types of swamp game of Louisiana), you'll love her takes on venison, duck and Cajun classics like shrimp, jambalaya, crawfish and gumbo, as well as downhome staples like fried pork chops, potato salad and 7-Up cake. With 100 recipes, the Queen has something for all her fans.<p> <p>ELIZABETH CHOATE hunts alligators in "Swamp People," which airs on The History Channel. She lives in Pecan Island, Louisiana. </p> read more

Bardhan-Quallen, Sudipta/ Jones, Noah Z. (ILT)
$13.37
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Duck and Duck are preparing for a party, and each step of the way, Moose inadvertently messes things up. When he disappears in sha...me, Duck and Duck must go find him so he can join in the party-which was for him! The slapstick physical humor of <EM>Duck, Duck, Moose </EM>will have kids overcome with the giggles. read more

Novica
$41.99 $37.79
at Novica

Colorful birds evoke the traditional huipil blouses worn in San Lucas Toliman. Embroidered by hand, they grace a shoulder bag of h...andwoven cotton in black, red, yellow and fuchsia. Mirian Otzin works on a backstrap loom, adding three colorful pompoms and an inner zipper pocket to the tote. read more

WestWinds Press
$19.99
at Amazon

<DIV>From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables... at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low-fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm-raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere.<br>Clearly, the time is right for ""Wild About Game, ""a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm-raised game. The 150 recipes range from simple dishes--Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs--to sophisticated ones--Venison Osso Buco and Ostrich Satay.<br>""Wild About Game"" is divided into chapters by the types of game--birds, large game, and small and exotic game. Each begins with an explanation of each type of animal--wild and farm-raised--including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part--the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non-game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes.<br>Color photographs of favorite dishes and archivalphotographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from ""Wild About Game,"" and you'll soon be wild about game yourself.</div> read more

Brand: National Trust
$24.95
at Amazon

<div><div>From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and v...eal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason explains all the best techniques for sourcing, preparing, and roasting all kinds of meat?beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse, and woodcock. To make the absolute most of this most prized food, she explains the various cuts of meat, and what cuts work best with various recipes, and roasting times for a rare or well-done piece of meat. She also covers the use of marinating, barding, larding, basting, and dredging. The recipes would not be complete without a range of potato and vegetable dishes?ideal accompaniments, from the best roast potatoes and mash to gratins. But the best part of any roast is often the leftover meat that can be used for leftover meals?in Shepherd pies, rostis, soups, stews, and much more.</div></div> read more

Roth, Carol/ Julian, Sean (ILT)
$15.01
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<div> A ducky new bedtime tale from the creators of <i>Where?s My Mommy?</i></div><div>  </div><div> It?s bedtime for the five lit...tle ducklings. The first little duckling says, ?Okay. It?s been a very busy day.? The second little duckling says, ?Come on! Let?s go and put our jammies on.? But when the fifth little duckling says with delight, ?I?m not going to bed tonight . . .??the smooth-running train to bedtime is temporarily derailed. However, a little cooperation from the ducklings and a little love from Mama duck soon set things right for a happy, snuggly night.<BR> <br> <div>  </div> <div>  </div></div><div><br> <div>  </div> <div>  </div></div><BR> read more

Bissonnette, Jamie/ Goodman, Ken (PHT)
$17.64
at Amazon

<p>James Beard Best Chef Award Winner</p><p>Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef</p><...p>You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?</p><p><i>The New Charcuterie Cookbook</i> features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. <br>Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.</p> read more

Bradley Smoker
$16.74
at Amazon

<div>More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to ta...ble concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is. <I>The Bradley Smoker Cookbook</I> offers such recipes as:<BR><BR>Sesame smoked duck over soba noodles<BR>Smoky peach cobbler<BR>Bacon—with three different finishes<BR>Smoked buffalo chicken potpie<BR>And much more!<BR>In partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, five of its online bloggers/pro staff will produce a cornucopia of recipes that anyone can duplicate with their own smoker—vegetables; appetizers; wild game; components that work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn?t normally associate with smoking.</div> read more

Novica
$87.99 $79.19
at Novica

Working with the finest of brushes, Nantana Sompamitre details the elegant plumage of a wild mallard duck. The hand-carved box is ...serenely beautiful, an extraordinary example of traditional Thai lacquer work. read more

Novica
$112.99 $90.39
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Painted by hand, brilliant feathers distinguish the Carolina wood duck, considered one of the world's most beautiful aquatic birds.... Nengah Sudarsana sculpts this exquisite creature from Balinese albesia wood and meticulously adds the colors in three luminous layers for an extraordinary statuette. read more

Novica
$99.99 $94.99
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Beautiful but shy, a duckling casts a questing gaze around him. Alexandre Costa sculpts the young bird from calcite, detailing the... beak and feet in green quartz. This realistic statuette pays tribute to nature's diversity. read more

Novica
$27.99 $25.19
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Sculpted of semiprecious gems, a beautiful wild duck boasts feathers of green serpentine, blue sodalite and bright chrysocolla. Ce...sar Gonz les creates an exquisite sculpture, crafting the bright eyes from painted glass and the realistic feet from wrought iron. A rose quartz beak completes the image, which perches on a calcite trunk. read more

Novica
$118.49 $112.57
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A wary species, the pintail duck can migrate thousands of miles every year. Nengah Sudarsana sculpts this beautiful bird from Bali...nese albesia wood, capturing its natural elegance. Painted by hand, the colors are applied in three luminous layers for a lifelike statuette. read more

Novica
$67.99 $61.19
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Standing on the shore, a duck tilts her head as if looking for her brood. Her feathers are a beautiful display of gemstones select...ed by Cesar Gonzales. Cutting each stone with expert mastery, Gonzales details the body and wings of brown aragonite. White onyx forms the head, sodalite and jasper the beak. The chest is carved of attractive angelite and the removable webbed feet crafted of bronze. Gonzales finishes the sculpture with serpentine accents. read more

Novica
$99.99 $94.99
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Paddling silently in a cool lake, the hooded merganser duck looks for small fish and crustaceans. Its crest at the back of the hea...d distinguishes the aquatic bird; this can be expanded or contracted. Nengah Sudarsana carves a realistic portrait of the bird. He carefully details the soft feathers and bright, canny eyes. read more

Novica
$59.99 $56.99
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Elegantly carved by hand from ebony, two ducks pose gracefully. Francis Agbete carves the figurines with artistic finesse to captu...re the ducks graceful, agile nature. read more

Novica
$419.99 $398.99
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Reflected in mirror images, ducks paddle serenely on emerald waters while jade butterflies flutter through the sky. Efrain Curi cr...eates an extraordinary vision of the Andes in a handloomed wool tapestry. The radiant images inhabit bands of color that form concentric diamonds. Titled "Mariposas y Aves de mi Tierra" in Spanish. read more

Novica
$47.99 $45.59
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Putu Oka Mahendra finds inspiration in Bali's wildlife for the design of this endearing teapot, featuring a duck with her duckling... as the lid. He crafts the ceramic pot by hand, his expertise evident in the detailed artistry of his work. A rattan handle completes the teapot's beautiful design, and can be removed prior to placing in dishwasher by pulling on the ring to either release or lock it back in. read more

Novica
$79.99 $75.99
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Calling after her lovely ducklings, a duck for a teapot makes for an original piece. Putu Oka Mahendra designs this original tea s...et inspired by Balinese fauna. The set includes a teapot with a rattan handle and two cups and saucers. Each piece is shaped individually by hand of ceramic, and then fired at high temperatures for eight hours. read more

Novica
$47.99 $45.59
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Nature inspires Diego Mendoza as he reclaims roots from the granadillo tree, letting the wood itself dictate the shape of each car...ving. Transformed into a serving spoon and matching ladle, the wood's grain enhances each one. Ducks convey memories of Lake Atitlan. read more

Novica
$97.99 $93.09
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A wary species, the pintail duck can migrate thousands of miles every year. Nengah Sudarsana sculpts this beautiful bird from Bali...nese albesia wood, capturing its natural elegance. Painted by hand, the colors are applied in three luminous layers for a lifelike statuette. read more

The Cookbook Marketplace
$26.76
at Amazon

This beautiful, full color hardbound book contains over 200 recipes from Ducks Unlimited members and expert chefs from their culin...ary team. The range of recipes is as varied as hunting itself with venison, wild turkey, upland birds like pheasant and quail, other big and small game and freshwater fish. Artwork from prominent Ducks Unlimited wildlife artists, beautiful wildlife shots and sumptuous food photography make this book as visually appealing as it is functional in the kitchen. read more

Ballard, Miranda/ Painter, Steve (PHT)
$23.69
at Amazon

Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi a...t home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops on sticks, scotch eggs and 'Sushi style' gorgonzola with prosciutto and rocket. You'll also find recipes to make a perfect light lunch or starter, as well as Main Courses such as paella with chorizo and omelette with ham, gruyere cheese and patatas bravas. The section on home curing will provide you with recipes to cure your own pork belly or duck breast, while the range of Accompaniments from pickles to toasts will give you all you need to complete your perfect charcuterie board. read more

Peterson, James
$25.82
at Amazon

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks?each one a master course in the fundam...entals of cooking. <br> <br>Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. <i>Meat: A Kitchen Education</i> is Peterson?s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson?s unassuming yet authoritative style. <br> <br>Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques?from trussing a whole chicken to breaking down a whole lamb. <br> <br>Whether you?re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you?ll find it in <i>Meat</i> along with:<br> <br><i>Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.</i><br> <br>No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in <i>Meat</i> will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.<br><br><br><b>Winner ? 2011 James Beard Cookbook Award ? Single Subject Category</b> read more

Richard W. McPeake
$15.95
at Amazon

BACKYARD BBQ The Art of Smokology is in it's <b><i> Fourteenth Printing</b></i> This book covers all the barbecue basics of Backya...rd Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood. <b>If you are looking for a smoking book to help you get started OR enhance your current smoking hobby, this is the book for you. Sure to cut your learning curve by 2 -3 years. </b>Chef Richard has been teaching The Art of Smokology classes for over 12 years in the Kansas City Area and has been <b>Awarded the American Culinary Federations Gold Medal Presidents Award for his Spirit in teaching and promoting BBQ!</b><br> If you are looking to learn how to make your own BBQ DRY Rub or Signature BBQ Sauce, this book will take you through the steps and information needed to create your own signature rub or Sauce! <br>Plus some of his favorite recipes like: <i>Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,<br> Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice </i>............and much more! No stone is left unturn in this book read more

Skyhorse Publishing
$13.34
at Amazon

<div>With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photo...grapher Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you?ll be able to prepare meat for salting and curing, freezing, sausage making, and more.<BR><BR>From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table.<BR></div> read more

Boone and Crockett Club
$26.24
at Amazon

<div><span><em>Wild Gourmet </em>makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal the...y'll never forget.</span></div><div><br /></div><div>Looking for new ways to prepare the wild game you harvested this season? Do you want easy recipes that produce unique and delicious results? Do you need tips for processing your venison that will all but guarantee top-notch flavor? </div><div><br /></div><div>In <em>Wild Gourmet</em>, America's most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey.</div><div><br /></div><div>New to hunting and fishing? Locavores and health-conscious cooks are turning to wild game, and they're discovering what sportsmen have known all along: The tastiest, healthiest meat is wild meat. <em>Wild Gourmet</em> will demystify processing and preparing your harvest.</div><div><br /></div><div>Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in <em>Wild Gourmet</em>. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.</div><div><br /></div><div><em>Wild Gourmet</em> also includes an 84-page section that includes important tips for processing your game, fish, and fowl from Chef Daniel Nelson that will elevate the flavor of your meat to the next level. Also includes step-by-step, illustrated instructions for skinning game and butchering elk, squirrel, rabbit, duck, turkey, and salmon. </div><div><br /></div><div><strong>BONUS: </strong>Wild Game Meat poster included in every book! Beautiful, fully-illustrated 24x36-inch double-sided reference poster with venison cuts and preparation techniques.</div><div><br /></div><div><strong>Contributing Chefs include: </strong>Jon Bonnell (Texas), Daniel Boulud (New York), Travis Brust (Virginia), Michael Chiarello (California), Josh Drage (Montana), Chris Hughes (Texas), Bob Hurley (California), Emeril Lagasse (Louisiana), Scott Leysath (California), Jorge Morales (Montana), Daniel Nelson (Michigan), Holly Peterson (California), Susan Prescott-Havers (Wyoming), Anthony Scanio (Louisiana), and Hank Shaw (California).</div><div><br /></div><div><strong>Awards: </strong>2015 Gold Award Winner ? IBPA Benjamin Franklin Awards, Cookbooks</div> read more

Penguin Books Australia
$34.95
at Amazon

<div><p>Meet Chris Badenoch, the <i>MasterChef Australia</i> finalist who served up a roasted pig's head on prime time TV; the ama...teur who caught the attention of the professionals by cooking with "the entire beast." Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other. He reintroduces time-honored nose-to-tail techniques for staples such as terrines, sausages and pies. He raises the culinary bar with stunningly original recipes for trotters, cheeks, ears, and, of course, offal. He comforts the uninitiated with great recipes for familiar dishes?his tasty roast duck and rich osso bucco are standouts. Every recipe has beer-matching notes and many have beer as an ingredient, including Chris' signature Beeramisu. A triumph of livestock over lifestyle, food philosophy over fashion, <i>The Entire Beast </i>is about expanding our repertoire, deepening our food knowledge, and opening our senses to the pleasure of old-style food made new.</p></div> read more

Voyageur Press
$20.00
at Amazon

<p> </p><div><b>Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.</b></div><div><b> </b>...</div><div>Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike.</div><div> </div><div><i>The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish</i> gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes.</div><div> </div><div>Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver,<span> turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more.</span></div><div> </div><div>With its holistic approach to every aspect of wild game preparation, <i>The Hunter?s Guide to Butchering, Smoking, and Curing Wild Game and Fish</i> is a book no hunter will want to be without.</div><p> </p> read more

Miles, Jonathan
$26.16
at Amazon

<b><i>Field & Stream</i> 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.</b><BR><BR>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, <i>The Wild Chef</i> 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 <i>Field & Stream</i> ?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. <BR> <BR> Table of Contents:<BR> <b>FALL</b><BR> 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<BR> <BR> <b>WINTER</b><BR> 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<BR> <BR> <b>SPRING</b><BR> 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<BR> <BR> <b>SUMMER</b><BR> 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 read more

Shaw, Hank/ Heyser, Holly A. (PHT)
$15.05
at Amazon

<b>A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the a...ward-winning blog <i>Hunter Angler Gardener Cook.</i></b><br><b><i> </i></b> <br>Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks?and even hunters?have a fear of cooking fowl. <i>Duck, Duck, Goose</i> shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.<br><br> Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. <i>Duck, Duck, Goose</i> includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw?s delicious and doable recipes include basics such as <b>Grilled Duck Breast and Slow-Roasted Duck</b>; international favorites like <b>Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet;</b> and celebration-worthy fare such as <b>Perfect Roast Goose.</b> It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.<br>  <br> The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese,<i> Duck, Duck, Goose </i>will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl. read more

Voyageur Press (COR)
$15.78
at Amazon

<p><b>Everything you need to know to prepare wonderful food from scratch - and your catch.</b></p><p>Every year, tens of millions ...of Americans head out to fields, forests, streams, and lakes in pursuit of wild game and fish. How do you keep all of that meat and fish from going to waste? Cook it into delicious food, of course!</p><p><i>Preparing Fish & Wild Game </i>will inspire every hunter and angler with more than 500 full-color photographs and over 200 tasty recipes for small and large game, game birds, and sport fish. From elk to rabbits, and ducks to trout, raise your game to the level of culinary masterpieces.</p><p>Gathered from the kitchens of wild-game chefs, hunting-camp cooks, professional food writers, and sportspeople themselves, the recipes include both classic and contemporary dishes for game and fish species from all over North America. Get out there and bag it, then bring it home to enjoy!</p> read more

Mclagan, Jennifer
$22.78
at Amazon

<p>Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish ...fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In <em>Bones</em>, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.</p><p>Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.</p><p>Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.</p><p>In addition to the recipes, <em>Bones</em> includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.</p> read more

Bentley, Jay/ Dillon, Patrick
$24.66
at Amazon

<div><BR><p>Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open s...paces, outdoor living, and the riches of nature, and it?s enough to make any vacationer question the decision to go home! Prepare yourself for what the authors call “great, honest, and authentically hearty chow you can prepare at home,? the Montana way. <I>Open Range</I> serves up generous portions of meat—including venison, quail, duck, elk, fish, pork, and beef—in near-excess, and all manner of favorite local steakhouse sides.<br><p>The Mint Bar and Café in Belgrade, Montana inspired the book, but the recipes include much more than menu offerings. Far from dusty chuckwagon cuisine, Montana?s culinary influences are Cajun, Creole, French, and Italian. Standouts include Fried Meat Pies, Campfire Coffee Chili, Buttermilk-Fried Quail with Steen?s Syrup, Poacher?s Deer Leg, and more. The authors put their considerable knowledge of meat-eating to use: beginning with how the animal was raised through all the steps of choosing, prepping, marinating, cooking, and enjoying it. Follow the main course with basic potatoes and creamed spinach to stews,salsas, greens, and desserts: you?ll leave the table satisfied.<BR></div> read more

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