Dry Aging Meat At Home

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The Food Lab: Better Home Cooking Through Science

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
ISBN 13 : 0393249867
Total Pages : 1645 pages
Book Rating : 4.3/5 (932 download)

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Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt

Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Dry Aging Meat at Home

Author : Warren R. Anderson
Publisher :
ISBN 13 : 9781580801799
Total Pages : 0 pages
Book Rating : 4.8/5 (17 download)

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Book Synopsis Dry Aging Meat at Home by : Warren R. Anderson

Download or read book Dry Aging Meat at Home written by Warren R. Anderson and published by . This book was released on 2016-04-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dry-aged meat is a meat lover's dream, featuring succulence and flavor that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide. All that's needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included. Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home.

Franklin Steak

Author : Aaron Franklin
Publisher : Ten Speed Press
ISBN 13 : 0399580964
Total Pages : 226 pages
Book Rating : 4.3/5 (995 download)

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Book Synopsis Franklin Steak by : Aaron Franklin

Download or read book Franklin Steak written by Aaron Franklin and published by Ten Speed Press. This book was released on 2019-04-09 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Hardcore Carnivore

Author : Jess Pryles
Publisher : Agate Surrey
ISBN 13 : 9781572842519
Total Pages : 224 pages
Book Rating : 4.8/5 (425 download)

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Book Synopsis Hardcore Carnivore by : Jess Pryles

Download or read book Hardcore Carnivore written by Jess Pryles and published by Agate Surrey. This book was released on 2018 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This first US edition has been updated and revised."

Butchering Beef

Author : Adam Danforth
Publisher : Storey Publishing
ISBN 13 : 1612121837
Total Pages : 353 pages
Book Rating : 4.6/5 (121 download)

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Book Synopsis Butchering Beef by : Adam Danforth

Download or read book Butchering Beef written by Adam Danforth and published by Storey Publishing. This book was released on 2014-01-01 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat.

A Burger to Believe In

Author : Chris Kronner
Publisher : Ten Speed Press
ISBN 13 : 0399579273
Total Pages : 242 pages
Book Rating : 4.3/5 (995 download)

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Book Synopsis A Burger to Believe In by : Chris Kronner

Download or read book A Burger to Believe In written by Chris Kronner and published by Ten Speed Press. This book was released on 2018-05-22 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: A deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements. Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, musings on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than forty burger accompaniments and alternatives—from superior onion rings to seasonal salads to Filet-O-Fish-inspired Crab Burgers—this book is not only a burger bible, but also a meditation on creating perfection in simplicity.

MEAT

Author : Pat LaFrieda
Publisher : Simon and Schuster
ISBN 13 : 1476726019
Total Pages : 256 pages
Book Rating : 4.4/5 (767 download)

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Book Synopsis MEAT by : Pat LaFrieda

Download or read book MEAT written by Pat LaFrieda and published by Simon and Schuster. This book was released on 2014-09-02 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

The Offset Smoker Cookbook

Author : Chris Grove
Publisher : Simon and Schuster
ISBN 13 : 161243925X
Total Pages : 231 pages
Book Rating : 4.6/5 (124 download)

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Book Synopsis The Offset Smoker Cookbook by : Chris Grove

Download or read book The Offset Smoker Cookbook written by Chris Grove and published by Simon and Schuster. This book was released on 2019-07-22 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover how to make authentic, competition-quality BBQ with your offset smoker in this cookbook and guide by a professional pitmaster. Serving up flavor-packed recipes and step-by-step techniques, The Offset Smoker Cookbook will have you smoking like a true pitmaster in no time. It features everything from pro tips on flavoring with smoke to little-known tricks for maintaining perfect temperature control. The easy-to-follow recipes and helpful color photos guarantee you’ll be making the best barbecue of your life, including mouth-watering meals such as: Green Chile Crusted Flank Steak Tacos Beef Chorizo Stuffed Peppers Pineapple Habanero Baby Back Ribs Your offset smoker is the best appliance for taking your barbecue to the next level. So open this book, fire up your smoker and start impressing family, friends and neighbors with your delicious barbecue.

The Prairie Homestead Cookbook

Author : Jill Winger
Publisher : Flatiron Books
ISBN 13 : 1250305942
Total Pages : 538 pages
Book Rating : 4.2/5 (53 download)

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Book Synopsis The Prairie Homestead Cookbook by : Jill Winger

Download or read book The Prairie Homestead Cookbook written by Jill Winger and published by Flatiron Books. This book was released on 2019-04-02 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Great Sausage Recipes and Meat Curing

Author : Rytek Kutas
Publisher : The Sausage Maker Inc
ISBN 13 : 0025668609
Total Pages : 562 pages
Book Rating : 4.0/5 (256 download)

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Book Synopsis Great Sausage Recipes and Meat Curing by : Rytek Kutas

Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.

Guy Gourmet

Author : Adina Steiman
Publisher : Rodale Books
ISBN 13 : 1609619811
Total Pages : 339 pages
Book Rating : 4.6/5 (96 download)

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Book Synopsis Guy Gourmet by : Adina Steiman

Download or read book Guy Gourmet written by Adina Steiman and published by Rodale Books. This book was released on 2013-05-14 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Man cannot live on bread alone. He also needs chili and steak, tacos and jambalaya, barbecued ribs and burgers. But what about keeping body and mind in top-notch condition? How do you satisfy your appetite and stay lean and healthy? From Adina Steiman, the food and nutrition editor of Men's Health, and Paul Kita, who oversees the Guy Gourmet blog on MensHealth.com, comes Guy Gourmet, the ultimate guide to crafting easy, delicious meals at home. Guy Gourmet, the first-ever cookbook from Men's Health magazine, features more than 150 healthy, delicious recipes, many from the best chefs in the nation--including Thomas Keller, Rick Bayless, Kenny Callaghan, Tyler Florence, Adam Perry Lang, Chris Lilly, Anita Lo, Masaharu Morimoto, Seamus Mullen, Eric Ripert, John Stage, and Marcus Samuelsson. Written for seasoned cooks and beginners alike, Guy Gourmet satisfies readers' hunger with nutrient-packed, soul-satisfying dishes like Steak au Poivre with Roast Potatoes, Crab Cakes, Grilled Fish Tacos with Chipotle Crema, Backyard Baby Back Ribs and more. Highlights of Guy Gourmet include: - Fast Weeknight Meals: Instead of takeout, try these fast, protein-packed, delicious dinners - Cooking for a Crowd: Round up the crew for big-batch meals designed to feed the masses - Celebration Meals: Craft holiday meals that won't wipe out or weigh down readers (or their guests) - A Guide to Imbibing: Pair the right beers and wines with food; make cocktails a breeze and more - Date Night Meals: Impress her with failsafe recipes and chef-worthy tricks - How to Master the Grill: Learn all the skills you need to become a backyard grilling champ In addition to tons of great recipes and cooking techniques, the 320-page manual packs in all the basics on essential cooking equipment and tools, tips on stocking a pantry, organizing a fridge, and more. And throughout, quick kitchen tricks on how to flip a flapjack, roll dough with a wine bottle, and zest a lime will transform any hungry guy into a confident home cook.

Salumi: The Craft of Italian Dry Curing

Author : Michael Ruhlman
Publisher : W. W. Norton & Company
ISBN 13 : 0393084167
Total Pages : 302 pages
Book Rating : 4.3/5 (93 download)

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Book Synopsis Salumi: The Craft of Italian Dry Curing by : Michael Ruhlman

Download or read book Salumi: The Craft of Italian Dry Curing written by Michael Ruhlman and published by W. W. Norton & Company. This book was released on 2012-08-27 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

It Must've Been Something I Ate

Author : Jeffrey Steingarten
Publisher : Vintage
ISBN 13 : 0307486443
Total Pages : 529 pages
Book Rating : 4.3/5 (74 download)

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Book Synopsis It Must've Been Something I Ate by : Jeffrey Steingarten

Download or read book It Must've Been Something I Ate written by Jeffrey Steingarten and published by Vintage. This book was released on 2008-11-26 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.” It Must’ve Been Something I Ate finds Steingarten testing the virtues of chocolate and gourmet salts; debunking the mythology of lactose intolerance and Chinese Food Syndrome; roasting marrow bones for his dog , and offering recipes for everything from lobster rolls to gratin dauphinois. The result is one of those rare books that are simultaneously mouth-watering and side-splitting.

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Author : Hector Kent
Publisher : The Countryman Press
ISBN 13 : 1581576528
Total Pages : 482 pages
Book Rating : 4.5/5 (815 download)

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Book Synopsis Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More by : Hector Kent

Download or read book Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More written by Hector Kent and published by The Countryman Press. This book was released on 2014-11-03 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

The Forager Chef's Book of Flora

Author : Alan Bergo
Publisher : Chelsea Green Publishing
ISBN 13 : 1603589481
Total Pages : 290 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis The Forager Chef's Book of Flora by : Alan Bergo

Download or read book The Forager Chef's Book of Flora written by Alan Bergo and published by Chelsea Green Publishing. This book was released on 2021-06-24 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

Planet Barbecue!

Author : Steven Raichlen
Publisher : Workman Publishing Company
ISBN 13 : 0761164472
Total Pages : 657 pages
Book Rating : 4.7/5 (611 download)

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Book Synopsis Planet Barbecue! by : Steven Raichlen

Download or read book Planet Barbecue! written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2015-12-22 with total page 657 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

The MeatEater Fish and Game Cookbook

Author : Steven Rinella
Publisher : National Geographic Books
ISBN 13 : 0399590072
Total Pages : 0 pages
Book Rating : 4.3/5 (995 download)

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Book Synopsis The MeatEater Fish and Game Cookbook by : Steven Rinella

Download or read book The MeatEater Fish and Game Cookbook written by Steven Rinella and published by National Geographic Books. This book was released on 2018-11-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)