Delectable recipes for camp, kitchen, and patio cooking, for all types of game from abalone to whitetail deer. Instructions for field dressing and preparing meat.
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Editorial Reviews
From Library Journal
Livingston's comprehensive cookbook/ guide was originally published as Outdoor Life's Complete Fish and Game Cookbook (1986); this revision contains about 20 percent new material. The text displays the author's usual mix of quirky wit and vast knowledge of his subject. Some of the recipes seem rather nostalgic, but how many cookbooks cover "Rattlesnakes, Armadillos, and Varmints"? Libraries where the first edition was popular will want the revised version, as will other collections serving an appropriate clientele.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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3.0 out of 5 stars
Short on Pictorials and Game Dressing,
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This review is from: Comp Fish & Game Cookbook (Mind Body Spirit) (Hardcover)
If you're looking for a good fishing, field and eatible fowl game list, this is not the book for you. Although there are some sketches and simple instructions for dressing and preparing fish and game in the field this may not be enough for you. But if you want a good all around recipe book for most any fish, game and fowl, this is a pretty good book. It depends on what you are looking for, As for myself, I have just recently began seriously hunting game and fowl and was looking for, and expected, a definitive pictured book on the various standard and unusual eatible game and fowl available in the U.S. I wanted a book with both field and home dressing instructions and actual pictures of the processes involved. Many game and fowl are not the everyday variety and most people as myself do not know what species are eatible and what are not recommended to eat. For this reason, the book falls very short of expectations. The recipes for various game and fowl are numerous and seemingly tasty which takes up most of the 1-1/2" thick hardcover book. I would recommend Complete Fish and Game for good recipes, but not for good descriptive information on eatible species and dressing, preparation.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
Frying is by far America's favorite way of cooking fish. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cooking oil flour salt, ground game meat, turkey fingers, bass flakes, cooked fish flakes, garlic juice salt, coot breasts, other suitable pot, pan dredgings, medium oil content, muskrat pieces, dingle stick, nonmetallic container, pounds boneless fish fillets, good charcoal fire, bullfrog legs, biscuit halves, northern shark, bag with flour, pepper the fillets, ground venison, squirrel pieces, soft roe, ounces fresh mushrooms, gator meat Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pea Ridge, Zesty Italian, North Carolina, Larousse Gastronomique, New York, Big Scrub, North America, The Maine Way, American Indians, Coastal Carolina Cooking, New England, United States, Gulf Coast, Outdoor Highlights, Sea Grant, The South Carolina Wildlife Cookbook, Edible Plants, Nova Scotia Department of Fisheries, Sports Afield, Venison Cookbook, Gulf of Mexico, Middle Eastern, Outdoor Life, Add the Worcestershire, Choctawhatchee River New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Frying is by far America's favorite way of cooking fish. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cooking oil flour salt, ground game meat, turkey fingers, bass flakes, cooked fish flakes, garlic juice salt, coot breasts, other suitable pot, pan dredgings, medium oil content, muskrat pieces, dingle stick, nonmetallic container, pounds boneless fish fillets, good charcoal fire, bullfrog legs, biscuit halves, northern shark, bag with flour, pepper the fillets, ground venison, squirrel pieces, soft roe, ounces fresh mushrooms, gator meat Key Phrases - Capitalized Phrases (CAPs): (learn more)
Pea Ridge, Zesty Italian, North Carolina, Larousse Gastronomique, New York, Big Scrub, North America, The Maine Way, American Indians, Coastal Carolina Cooking, New England, United States, Gulf Coast, Outdoor Highlights, Sea Grant, The South Carolina Wildlife Cookbook, Edible Plants, Nova Scotia Department of Fisheries, Sports Afield, Venison Cookbook, Gulf of Mexico, Middle Eastern, Outdoor Life, Add the Worcestershire, Choctawhatchee River New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 20
books:
See all 20 books this book cites
2
books
cite this book:
- Cross Creek by Marjorie Kinnan Rawlings on 4 pages
- Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter on 4 pages
- Cross Creek Cookery by Marjorie Kinnan Rawlings on 4 pages
- Gourmet Cooking for Free by Bradford Angier on page 239, page 261, and page 397
- Complete Book of Outdoor Cookery by Mel Marshall on page 340, and page 350
See all 20 books this book cites
- American Game Cooking: A Contemporary Guide To Preparing Farm-raised Game Birds And Meats by Sid Goldstein in Back Matter
- Venison Cookbook (A. D. Livingston Cookbook) by A. D. Livingston in Front Matter
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