Hunter Gather Cook Handbook PDF Download

Author: Nick Weston
Publisher: GMC Publications
ISBN: 9781784946333
Category : Cooking
Languages : en
Pages : 176

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Book Description
Hunter Gather Cook Handbook combines accessible and inspirational instruction for foraging, game & fire cookery with over 40 recipes for the finest wild food. This new gift edition aims to set the reader on a fulfilling, lifelong path of culinary adventures and food DIY, and inspire them to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. With clear guides to foraging wild plants and fungi, and extensive information on deer, rabbit, pheasant, partridge, wood pigeon and duck, including hunting and butchery, it makes wild food accessible and aims to take away any sense of trepidation. For readers that already consider themselves well versed in the ways of the 21st-century hunter-gatherer, it hopes to extend their culinary repertoire, and take their experimentation and enjoyment to the next level. - Includes methods of making and cooking with fire, including clay ovens and Swedish log candles. - Illustrated butchery guides, recipes for deer, rabbit, pigeon, partridge, pheasant and duck - Advice on foraging, wild plant and mushroom identification guides, recipes for sauces, sides and basics.

Author: Nick Weston
Publisher: GMC Publications
ISBN: 9781784944179
Category :
Languages : en
Pages : 248

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Book Description
Hunter Gather Cook aims to set you on a fulfilling, lifelong path of culinary adventures and food DIY, and show you how to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. It will make wild food accessible to you, and take away any sense of trepidation at making your first brew, burger or carpaccio. And if you're already a 21st-century hunter-gatherer, then it will help you to expand your culinary repertoire, taking your experimentation and enjoyment to the next level. A cookbook for those wishing to reconnect with nature and the source of their food Includes butchery guides and wild-plant indexes Recipes include wild meats, vegetables, sauces, sides, oils and cocktails While there's no doubt the world is a very different place to how it was 10,000 years ago, some things have remained the same. We are still hunter-gatherers, just like our ancestors.

Author: Dave Canterbury
Publisher: Simon and Schuster
ISBN: 1440598525
Category : Cooking
Languages : en
Pages : 256

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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: Philip Hasheider
Publisher: Zenith Press
ISBN: 0760343756
Category : Cooking
Languages : en
Pages : 229

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Book Description
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

Author: Heather Heying
Publisher: Penguin
ISBN: 0593086880
Category : Psychology
Languages : en
Pages : 321

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Book Description
A provocative exploration of the tension between our evolutionary history and our modern woes—and what we can do about it. We are living through the most prosperous age in all of human history, yet we are listless, divided, and miserable. Wealth and comfort are unparalleled, but our political landscape is unmoored, and rates of suicide, lone­liness, and chronic illness continue to skyrocket. How do we explain the gap between these truths? And how should we respond? For evolutionary biologists Heather Heying and Bret Weinstein, the cause of our troubles is clear: the accelerat­ing rate of change in the modern world has outstripped the capacity of our brains and bodies to adapt. We evolved to live in clans, but today many people don’t even know their neighbors’ names. In our haste to discard outdated gender roles, we increasingly deny the flesh-and-blood realities of sex—and its ancient roots. The cognitive dissonance spawned by trying to live in a society we are not built for is killing us. In this book, Heying and Weinstein draw on decades of their work teaching in college classrooms and explor­ing Earth’s most biodiverse ecosystems to confront today’s pressing social ills—from widespread sleep deprivation and dangerous diets to damaging parenting styles and back­ward education practices. Asking the questions many mod­ern people are afraid to ask, A Hunter-Gatherer’s Guide to the 21st Century outlines a science-based worldview that will empower you to live a better, wiser life.

Author: Michael Hunter
Publisher: Penguin
ISBN: 073523695X
Category : Cooking
Languages : en
Pages : 288

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Book Description
"I recognized that Michael Hunter knows what he is talking about the minute I opened this book. Hunter is the kind of guy--and the kind of work--that you get when you combine passion, creativity, inventiveness, and elbow grease. This book makes me hungry, and Michael Hunter makes me proud to be a hunter and angler." --Steven Rinella, outdoorsman, host of the TV series and podcast MeatEater, and author The MeatEater Fish and Game Cookbook Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter. Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries.

Author: Kristen Blizzard
Publisher: Simon and Schuster
ISBN: 1510749454
Category : Nature
Languages : en
Pages : 707

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Book Description
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include:​ Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.

Author: Hugh Fearnley-Whittingstall
Publisher: A&C Black
ISBN: 9780747588696
Category : Cooking
Languages : en
Pages : 616

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Book Description
Provides an understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. This book explains the ins and outs of procuring a good fish, as well as how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.

Author: Ruby McConnell
Publisher: National Geographic Books
ISBN: 1632170051
Category : Sports & Recreation
Languages : en
Pages : 0

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Book Description
"The book every outdoor-loving woman should have on her shelf." —Misadventures Magazine Hike, camp, backpack, and navigate the wilderness like a pro with this personable guide to outdoor adventure. This fun, practical handbook covers everything from “feminine functions” (like dealing with your period and peeing in the woods) to staying safe (like protecting yourself from strangers). You'll also find chapters that help you prepare for—and make the most of—your time in the wilderness with information and advice on: • Gear lists • Personal Care • Camp setup • Fire building • Weather • Navigation • Food & Water Fun and informative, A Woman's Guide to the Wild will inspire you to get out on your own or with your girlfriends, explore the wilderness, and get a little dirty.

Author: Ray Mears
Publisher: Bloomsbury Publishing
ISBN: 1844865819
Category : Cooking
Languages : en
Pages : 273

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Book Description
Gather round an open fire. Share delicious food inspired by the outdoors and infused with age-old wisdom. This is living. This is the way of the wilderness chef. Ray Mears has spent his life travelling the world, living with and learning from trackers, adventurers and indigenous peoples in the desert, the rainforests and the Arctic north. In this book he presents us with a delicious array of his most popular and enduring recipes, tried-and-tested for all levels of skill and in all conditions, from quick and tasty meals to opulent gourmet feasts. Opening with advice on setting up your outdoor kitchen and essential cooking techniques, Ray shows how to assess your ingredients, light a fire, cook in ashes and leaves, steam, smoke, and build a ground oven. He then shares his fabulous and enjoyable recipes, including: - easy ideas that children and grownups can try out (campfire s'mores, wilderness hot dog, egg on a stick, lemon chicken wrapped in dock leaves) - gourmet meals (Italian hunter's rabbit, succulent split-stick roasted salmon) - recipes learned from bushmen and indigenous peoples around the world (potjiekos, canoe country pancakes, fragrant and intense Gurkha curry) Woven throughout are colourful stories of Ray's cooking around the world, from baking a birthday cake using ingredients sourced in the rainforest, to steaming fish Maori-style using bags crafted from Bull Kelp, and pulling a giant Emu leg drumstick out of a ground oven built by a Pitjantjatjara elder in the Central Australian desert. This is a practical and inspiring book drawing on the love of the outdoors, cooking in the open air and creating delicious food from scratch.