Author: Publisher:
ISBN:
Category : Fishes
Languages : en
Pages : 634
Book Description
Fishing, Fish Culture & the Aquarium
Author: The American Angler
Author: William Charles HarrisPublisher:
ISBN:
Category : Fishing
Languages : en
Pages : 436
Book Description
The Fishing Gazette
Author: Standing in a River Waving a Stick
Author: John GierachPublisher: Simon and Schuster
ISBN: 1439127557
Category : Sports & Recreation
Languages : en
Pages : 201
Book Description
Brilliant, witty, perceptive essays about fly-fishing, the natural world, and life in general by the acknowledged master of fishing writers. With his inimitable combination of wit and wisdom, John Gierach once again celebrates the fly-fishing life in Standing in a River Waving a Stick and notes its benefits as a sport, philosophical pursuit, even therapy: “The solution to any problem—work, love, money, whatever—is to go fishing, and the worse the problem, the longer the trip should be.” After all, fly-fishing does teach important life lessons, says Gierach—about solitude, patience, perspective, humor, and the sublime coffee break. Recounting both memorable fishing spots and memorable fish, Gierach discusses what makes a good fly pattern, the ethics of writing about undiscovered trout waters, the dread of getting skunked, and the camaraderie of fellow fishermen who can end almost any conversation with “Well, it’s sort of like fishing, isn’t it?” Reflecting on a lifetime of lessons learned at the end of a fly rod, Gierach concludes, “The one inscription you don’t want carved on your tombstone is ‘The Poor Son of a Bitch Didn’t Fish Enough.’” Fortunately for Gierach fans, this is not likely to happen.
Four Fish
Author: Paul GreenbergPublisher: Penguin
ISBN: 1101442298
Category : Nature
Languages : en
Pages : 304
Book Description
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
Shooting and Fishing
Author: Forest and Stream
Author: The Saturday Evening Post
Author: Backpacker
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 104
Book Description
Backpacker brings the outdoors straight to the reader's doorstep, inspiring and enabling them to go more places and enjoy nature more often. The authority on active adventure, Backpacker is the world's first GPS-enabled magazine, and the only magazine whose editors personally test the hiking trails, camping gear, and survival tips they publish. Backpacker's Editors' Choice Awards, an industry honor recognizing design, feature and product innovation, has become the gold standard against which all other outdoor-industry awards are measured.
The Flavor of Wisconsin
Author: Harva HachtenPublisher: Wisconsin Historical Society
ISBN: 0870204041
Category : Cooking
Languages : en
Pages : 418
Book Description
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.