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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

$112.99 $90.39

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


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


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


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


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


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


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


Calling after her lovely ducklings, a duck for a teapot makes for an original piece. Putu Oka Mahendra designs this original tea 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


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


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

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

HMH Books for Young Readers

Dodsworth and his duck have just arrivedin London via hot air balloon.There is so much to see!Double-decker buses!Palaces!Fog!But ...a crowded bus stop leads to a hilarious case of mistaken identity and . . . a lost duck.Time to call in Scotland Yard? read more

CreateSpace Independent Publishing Platform

A huge collection of over 150 delicious Fish & Game recipes. Whether you're fishing or hunting deer, elk, rabbit, duck, pheasa...nt or dove, you'll find recipes and helpful tips in this Fish & Game Cookbook 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.Over 150 recipes for wild or domestic game kabobs, steaks, roasts, stews, casseroles, burritos, enchiladas, chili, burgers, more. 4 sections for fish, including catfish, perch, trout and general fish recipes. Nutritional information included for every recipe. Each fish and game section features tips for cooking, aging, marinating, and reducing the gamey taste, along with cooking times. Recipes include: Duck Dove and QuailElk Pheasant Rabbit Squirrel Venison Fish - General Fish - Trout Fish - Perch Fish - Catfish Marinades, Sauces, Coatings Side dishes 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


Dodsworth and his duck have just arrivedin London via hot air balloon.There is so much to see!Double-decker buses!Palaces!Fog!But ...a crowded bus stop leads to a hilarious case of mistaken identity and . . . a lost duck.Time to call in Scotland Yard? read more


Duck and Duck are preparing for a party, and each step of the way, Moose inadvertently messes things up. When he disappears in, Duck and Duck must go find him so he can join in the party-which was for him! The slapstick physical humor of Duck, Duck, Moose will have kids overcome with the giggles. read more

Ryland Peters & Small

Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapte...r 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 arugula. You’ll also find recipes to make a perfect light lunch or appetizer, as well as Entrees such as paella with chorizo and omelet 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

Bradley Smoker

More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table c...oncepts, 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. The Bradley Smoker Cookbook offers such recipes as:Sesame smoked duck over soba noodlesSmoky peach cobblerBacon—with three different finishesSmoked buffalo chicken potpieAnd much more!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.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. read more

Krause Publications

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

Brand: Ten Speed Press

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundam...entals of cooking.  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. Meat: A Kitchen Education 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.  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.  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 Meat along with: 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. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat 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.Winner – 2011 James Beard Cookbook Award – Single Subject Category read more

Richard W. McPeake

BACKYARD BBQ The Art of Smokology is in it's Fourteenth Printing This book covers all the barbecue basics of Backyard 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. 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. Chef Richard has been teaching The Art of Smokology classes for over 12 years in the Kansas City Area and has been Awarded the American Culinary Federations Gold Medal Presidents Award for his Spirit in teaching and promoting BBQ! 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! Plus some of his favorite recipes like: 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, Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book read more

Skyhorse Publishing

With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and 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.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.Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home. read more

Boone and Crockett Club

Wild Gourmet makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal they'll never forget.Lo...oking 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? In Wild Gourmet, 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.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. Wild Gourmet will demystify processing and preparing your harvest.Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.Wild Gourmet 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. BONUS: Wild Game Meat poster included in every book! Beautiful, fully-illustrated 24x36-inch double-sided reference poster with venison cuts and preparation techniques.Contributing Chefs include: 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).Awards: 2015 Gold Award Winner – IBPA Benjamin Franklin Awards, Cookbooks read more

Harcourt Children's Books

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. (Sheesh!) 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!     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. read more

Voyageur Press

Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. 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. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish 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. 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, 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. With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without. read more


A ducky new bedtime tale from the creators of Where’s My Mommy?   It’s bedtime for the five little ducklings. The first littl...e 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.         read more

Brand: Weldon Owen

Field & Stream magazine’s Jonathan Miles brings us from field to table with the best recipes, techniques, and tools from his h...ugely 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 read more

Page Street Publishing

James Beard Best Chef Award WinnerMaster the Art of Charcuterie With Outstanding Recipes From An Award-Winning ChefYou haven't bec...ome 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?The New Charcuterie Cookbook 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. 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. read more

Brand: Ten Speed Press

A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the awar...d-winning blog Hunter Angler Gardener Cook.  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. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. 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. Duck, Duck, Goose 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 Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.   The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose 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

Everything you need to know to prepare wonderful food from scratch - and your catch.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!Preparing Fish & Wild Game 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.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! read more

Brand: Simon Spotlight

Dancing diva Katy Duck is not happy about staying home with a new babysitter in this playful beginning reader.Dancing diva Katy 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…     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

William Morrow Cookbooks

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fil...lets, 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 Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.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.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.In addition to the recipes, Bones 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. read more

Brand: Running Press

Not just a major vacation destination, Montana is a veritable melting pot of delicious grub. Add to it the wide-open spaces, outdo...or 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. Open Range 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.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. read more

Brand: Ten Speed Press

A rich and unapologetic celebration of this luscious food.For all of history, minus the last thirty years, fat has been at the cen...ter of human diets and cultures. When scientists theorized a link between saturated fat and heart disease, industry, media, and government joined forces to label fat a greasy killer, best avoided. But according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn’t benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates, and fostered punitive, dreary attitudes toward food–that wellspring of life and pleasure. In Fat, McLagan sets out with equal parts passion, scholarship, and appetite to win us back to a healthy relationship with animal fats. She starts by defusing fat’s bad rap, both reminding us of what we already know–that fat is fundamental to the flavor of our food–and enlightening us with the many ways fat (yes, even animal fat) is indispensable to our health. Mostly, though, Fat is about pleasures–the satisfactions of handling good ingredients skillfully, learning the cultural associations of these primal foodstuffs, recollecting and creating personal memories of beloved dishes, and gratifying the palate and the soul with fat’s irreplaceable savor. Fat lavishes the reader with more than 100 recipes from simple to intricate, classic to contemporary, including: • Butter-Poached Scallops • Homemade Butter • Carnitas • Duck Confit• Prosciutto-Wrapped Halibut with Sage Butter • Steak and Kidney Pie• Salted Butter Tart  Observing that though we now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavoring, using, and storing animal fats, whether butter or bacon, schmaltz or suet. Stories, lore, quotations, and tips touching on fat’s place in the kitchen and in the larger culture round out this rich and unapologetic celebration of food at its very best.   read more

Murdoch Books

The highly acclaimed author of French Feasts and Pork & Sons explains what to do with gizzards, kidneys, feet, brains, ta...ils, and all the restFrom much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stéphane's recipes showcase everything from traditional dishes to more modern fare including Chicken Liver Soufflés, Pig Trotter and Dandelion Salad, Lamb's Liver and Caramelised Apples, Sweetbreads with Cream, Pan-fried Duck Hearts with Ginger, Peppered Brain Fritters, and Curried Pork Cheeks among many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe. Recipes include dual measurements. read more

Skyhorse Publishing

A new way to look at hunting and deer meat that anyone who owns a venison cookbook must read!Is a doe better eating than a buck? I...s hanging really necessary? Why can’t venison be aged? Will soaking in milk make that gamy taste go away? The Hunter’s Haunch provides straightforward and fascinating answers for these and other questions that every hunter-cook has faced, delving into myths, folklore, hunting history, and modern culinary science in order to explain why certain techniques still work and others don’t.Many wild game cookbooks offer recipes for venison chili, venison burgers, venison sausage, and other solutions that make tough and gamy meat edible. By contrast, The Hunter’s Haunch aims to rethink the entire process so that rescuing tough meat never becomes necessary in the first place. Focusing on the relationship of the hunt to the rhythms of nature, The Hunter’s Haunch examines the deer as a living creature in the wild, showing how the skills of the hunter affect its treatment in the kitchen, and ultimately how the venison tastes when served at the table.Covering the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, The Hunter’s Haunch is an essential read for anyone who hopes to transform their quarry into the best possible venison.Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home. read more

Brand: Welcome Books

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Fi...nalist (TBA)2013 James Beard Foundation Book Awards, Nominee FinalistBorn from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know.  Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement.  Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include:Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more. read more

Willow Creek Press

Each book in this special series showcases the uniqueness and versatility of specific North American fish, wildfowl, or game while... examining both traditional and modern culinary techniques. Expert cooks bring a thoughtful balance of both simple and gourmet recipes spectacularly presented in full color by noted food photographers and stylists. read more

Brand: Bloomsbury USA

Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion,... 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.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.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. read more

Brand: Stackpole Books

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.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.Step-by-step color photos for preparing large and small game, birds, and fish Covers deer, rabbit, grouse, duck, goose, woodcock, turkey, trout, and salmon Spiral binding for easy, lay-flat use read more

Brand: National Trust

From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal, 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. read more


By Duangkamol, these whimsical figurines depict a mother duck and three charming ducklings. The Thai artisan works in cool green c...eladon ceramic to create the charming family. read more

Schiffer Publishing, Ltd.

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 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

Gibbs Smith

What do you do with a 'gator after you catch it? EIizabeth Choate, from the History Channel's popular "Swamp People," has a few de...licious 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. read more

Living Ready

FROM THE FIELD TO YOUR TABLENorth America is blessed with a diverse landscape and wide variety of game and fish species offering s...portsmen and women the chance to experience the hunt, the preparation and ultimately the ability to eat some of the healthiest meat available.Hunting for Food is a practical field guide that will teach new and experienced outdoor enthusiasts how to hunt, fish, clean and cook delicious, hearty meals of wild game. Learn what you need to enjoy the full field-to-table experience with chapters on popular species such as deer, hogs, rabbits, turkeys, pheasants, ducks, fish, frogs and more.INSIDE YOU'LL FIND:Tips and tactics for finding and harvesting gameThe best firearms, ammunition, archery gear and fishing tackle for each game speciesEssential equipment for each step of the processDetailed photos and step-by-step instruction on field dressing and preparationEasy-to-follow recipes for delicious table fare everyone will want to taste read more

Robert Rose

This enticing and informative cookbook explains, from forest to table, how to make the most of wild game. Absorbing and engaging, is not only full of information about game but also introduces you to several wild plants that pair especially well with the suggested dishes. In addition to 165 mouth watering recipes, it features numerous nuggets of information, such as recipes for making broths, gravies, marinades and glazes. 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. Featuring: 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 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 Handy information on using the flesh and giblets of game, wine pairing suggestions, the various cuts of meat and general butchery terms. This wide-ranging book will lead you to rediscover the taste of nature. read more

Shelley Press

This early work is a fascinating read for fishermen, hunters and cooks alike containing a wealth of information and anecdote that still useful and practical today. Written in a discursive, conversational style. Contents Include: Part I - In The Field - Life's Search for Food; Caring for Game and Fish; The Aging of Game; Fires; Utensils; Provisions; Cookery in General; Part II - Game Cookery - Quail; Doves, White-wings and Wild Pigeons; Grouse and Pheasant; Turkey; Venison; Rabbits and Hares; Squirrel; Bear; Peccary, Wild, Pig, Musk Hog or Javelina; Opossum; In Case of an Emergency; Ducks, Geese, Coots, Cranes and Shore Birds; Garnishings and Sauces for Game; Game Forcemeat; Part III - Fish Cookery - Fish Cookery; The Whitefishes; The Smelts; The Pompanoes; The Swad; The Lake Trout of Namaycush; The Brook or Speckled Trout; Marine Fishes; Fresh-water Fishes; The Sunfishes; Pan Fish; The True Pikes; The Eel; The Catfishes; Carp, Sucker, Drum and Buffalo; Frogs; Turtles and Terrapins; Part IV - Fish and Game Soups - Soups; Soup Accessories; and Index. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. read more


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

Bloomsbury Publishing PLC

Game offers some of the most intense, delicate, rich, and varied meat around. And not only is it delicious, it can also be a healt...hy and more nutritious alternative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing, and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar, and duck.Tim begins by describing the characteristics of game species, followed by a discussion of ethical and sustainable hunting, preservation, and seasonality. Next, he gives a step-by-step guide to skinning, feathering, and butchering techniques (and how to buy game meat if you don't have a fresh supply). Lastly, he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-Roast Spiced Soy Duck, Quick-Smoked Mallard, Pheasant and Wild Mushroom Lasagna, Partridge with Pumpkin and Cider, Goose Sausages, Gamekeeper's Pie, and Roasted Hen Pheasant with All the Trimmings.With an introduction by Hugh Fearnley-Whittingstall and color photography throughout, Game is the indispensable guide to enjoying wild meat. read more

WestWinds Press

From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at h...ome. 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.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.""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.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. read more

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