Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Cooking Wild PDF full book. Access full book title Cooking Wild by John Ash. Download full books in PDF and EPUB format.
Author: John Ash Publisher: Running Press Adult ISBN: 0762458283 Category : Cooking Languages : en Pages : 329
Book Description
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Author: John Ash Publisher: Running Press Adult ISBN: 0762458283 Category : Cooking Languages : en Pages : 329
Book Description
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
Author: Dave Canterbury Publisher: Simon and Schuster ISBN: 1440598525 Category : Cooking Languages : en Pages : 256
Book Description
“Practical and sized just right, for places where Google can’t always be summoned. Includes a guide to what’s edible for foragers and key illustrations, in addition to recipes.” —The Washington Post What to eat, where to find it, and how to cook it! Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive--and eat well--out in the wild. Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail. Complete with illustrations to accompany his instructions and a full-color photo guide of plants to forage and those to avoid, this is the go-to reference to keep in your pack. The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild helps you achieve the full outdoor experience. With it, you'll be prepared to set off on your trip and enjoy living off the land.
Author: John Sundstrom Publisher: Sasquatch Books ISBN: 163217071X Category : Cooking Languages : en Pages : 305
Book Description
"A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond." —Portland Monthly James Beard Award-winning chef John Sundstrom tells the story of Seattle’s popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years. Now available in paperback, Lark is John Sundstrom’s culinary homage to the Pacific Northwest, inspiration for his rustic yet elegant cuisine. In this new edition Sundstrom adds a chapter of his restaurant’s favorite everyday kitchen staples, including recipes for cordials and syrups, house-made pasta, mayonnaise, dressings, breads, and smoked and pickled foods. Lark celebrates the distinctly moody and majestic Northwest and its bounty of ingredients with more than 100 recipes and stunning full-color photographs.
Author: Frank Fol Publisher: Lannoo Publishers ISBN: 9789401480093 Category : Cooking Languages : en Pages : 192
Book Description
- Innovative and inspiring fresh fruit and vegetable recipies by master vegetable chef, Frank Fol - An original taste experience for every season - Deliciously simple dishes, served on beautiful ceramics created by Wild Moon - Ilse De Vis and Frank Fol combine artisanal passion with innovative vegetable preparations Wild Cooking presents innovative and inspiring fruit and vegetable recipes for wonderful, seasonal meals, served on handmade artisanal ceramics. Throughout his career, Frank Fol, the former chef/owner of a Michelin starred restaurant in Belgium, has been passionate about vegetables. In this new cookbook, he teams up with Ilse De Vis of Wild Moon Ceramics to create delicious recipes for cooking vegetables immaginatively, yet simply. Their culinary television program, "Z-Mastercooks" on Kanaal Z (a Belgian television channel), is currently one of the most-watched programs on the platform.
Author: Jesse Griffiths Publisher: ISBN: 9780578880600 Category : Languages : en Pages :
Book Description
The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.
Author: Sarah Glover Publisher: ISBN: 9780646970608 Category : Languages : en Pages : 340
Book Description
GET WILD, STAY WILD Imagine yourself on the beach, by a roaring fire, as you fry the fish you just pulled out of the ocean. This is Wild. Sarah Glover has travelled the coasts of Australia to create dishes from beautiful Australian produce ? all of which is available right at our fingertips. Rock hop with her, from Tasmania to Byron Bay, from rabbit to seaweed, and learn how to combine the simplicity of food and travel in the great, great outdoors.
Author: Teresa Marrone Publisher: Voyageur Press (MN) ISBN: 0760347190 Category : Cooking Languages : en Pages : 211
Book Description
"A cookbook for wild game (including big game, small game, upland birds, and waterfowl), with a guide to field dressing and a nutritional chart"--
Author: Kay Young Publisher: U of Nebraska Press ISBN: 9780803299047 Category : Cooking Languages : en Pages : 356
Book Description
For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persim-mons and Jerusalem artichokes), Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. ø 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish). ø Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food.
Author: John Ash Publisher: Running Press Adult ISBN: 0762457945 Category : Cooking Languages : en Pages : 330
Book Description
Provides recipes that feature natural ingredients, including nettle pesto, ramp kimchi, pine caramel sauce, and slow-roasted leg of boar.
Author: Sarah Glover Publisher: National Geographic Books ISBN: 3791387200 Category : Cooking Languages : en Pages : 0
Book Description
This evocative cookbook invites kids of all ages to the table for more mouthwatering innovative outdoor fare put together by the James Beard Award-nominated author of Wild: Adventure Cooking. In her first cookbook, Sarah Glover showed the world how liberating, satisfying, and easy it is to cook beautiful healthy food outdoors. Now she brings kids of all ages into the mix, proving that they too can take part in collecting, preparing, and cooking campfire meals the whole family can enjoy. Glover's simple yet elegant meals are inspired by the land and the sea: fish and ears of corn dangled on a stick over an open flame; perfect bread baked directly on hot coals; kale and potatoes simmered in saltwater; eggs fried alongside spicy sausage and toast; chili-brined cherry tomatoes--and more. Glover emphasizes fresh seasonal food that can be acquired locally. And, while her techniques date back to ancient traditions, the flavors are distinctly modern. Brimming with gorgeous landscape photography from across the Australian continent, this stylish yet down-to-earth cookbook encourages families to embrace the outdoors, teaches young chefs valuable techniques and life skills, and proves once again that everything tastes better cooked over an open flame.
Author: John Ash
Author: John Ash
Author: Dave Canterbury
Author: John Sundstrom
Author: Frank Fol
Author: Jesse Griffiths
Author: Sarah Glover
Author: Teresa Marrone
Author: Kay Young
Author: John Ash
Author: Sarah Glover