|
|||||||||||||||||||||||||||||||||||
|
2 Reviews
|
Average Customer Review
Share your thoughts with other customers
Create your own review
|
|
Most Helpful First | Newest First
|
|
1 of 1 people found the following review helpful:
5.0 out of 5 stars
An outstanding culinary reference,
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,
By
Amazon Verified Purchase(What's this?)
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.
|
|
Most Helpful First | Newest First
|
|
Gourmet Cooking for Free by Bradford Angier (Paperback - Apr. 2001)
$14.95
In Stock | |
 
| ||
