Gourmet Cooking for Free [Paperback]

Bradford Angier (Author), Don Berger (Illustrator)

Book Description

Publication Date: April 2001

The late Bradford Angier was known as "Mr. Outdoors" by his generation, and eating off the land was his specialty. First published in 1970 Gourmet Cooking For Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants, that are here brought back to print. Angier included recipes for Big Game (venison, bear, moose, buffalo, caribou), Game Birds (grouse, duck, partridge, quail, pheasant, goose, turkey), Small Game (beaver, rabbit, squirrel), Fish (trout, Atlantic salmon, bass, pickerel, eels), Shellfish (clams, oysters, crabs, crayfish, mussels, turtle), Edible Plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and Wild Fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations in exceptional cuisine needs to take this carefully guided tour through nature's cupboard.

Editorial Reviews

About the Author

Bradford Angier (May 13, 1910 – March 3, 1997) was a wilderness survivalist and proponent of back to earth living. He authored more than 35 books on how to survive in the wild and how to live minimalisticly off the land.

Product Details

• Paperback: 223 pages
• Publisher: Willow Creek Press (April 2001)
• Language: English
• ISBN-10: 1572234008
• ISBN-13: 978-1572234000
• Product Dimensions: 8.9 x 5.9 x 0.6 inches
• Shipping Weight: 12.3 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,457,607 in Books (See Top 100 in Books)

More About the Author

Bradford Angier (1910 - 1997) was a wilderness survivalist and the author of numerous best-selling books on nature, survival, and living off the land.

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars An outstanding culinary reference, February 7, 2002

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Gourmet Cooking for Free (Paperback)

Originally published in 1970, Bradford Angier's Gourmet Cooking For Free has been brought back into print and showcases more than 300 unique, delicious recipes for the preparation of wild game, fish, and edible wild plants that can be harvest by anyone from nature's natural bounty. From Venison Steaks with Pepper; Pheasant with Water Cress; Broiled Frog Legs; and Porcupine Stew; to Broiled Oysters; Water Cress Sandwiches; Plantain with Vinegar Sauce; and Cold Blackberry Soup; Gourmet Cooking For Free is an outstanding culinary reference and a highly prized addition to any kitchen cookbook shelf!

4.0 out of 5 stars mostly meat, February 4, 2007

By 

Nora Frankel (los angeles) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Gourmet Cooking for Free (Paperback)

good, although it does not have any information on actually gathering and identifying the vegetables and fruits listed. better for hunters and people who already know much of the plants around them by common name. the majority of the book consists of meat and fish, and the greens and fruits tend to have fairly basic recipes.