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Southeastern Wildlife Cookbook Plastic Comb – December 1, 1989
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Top Customer Reviews
You can eat at expensive 5 star restaurants, but you won't find more delicious meals than what you can make yourself using these recipies.
The compliers tell you up front that this book is "for people not too uptight to try a 'dash' of this and a 'dollop' of that, but particular enough to know that sometimes only one brand name is the right one."
Both freshwater and saltwater foods are extensively covered as are pretty much any sort of bird, small game, and, of course, deer.
The shellfish section is especially good, with 15 pages on shrimp alone.
Even vegetarians will find this book a gold mine. The 20 page section on wild plants includes treats like crabapple jelly, huckleberry pie, and wild muscadine juice, and some unusual vegetable treats like squashpuppies or cattail pancakes that can be washed down with sassafrass tea.
Marinades and Sauces get almost 20 pages to themselves, and though not singled out for a separate section, jambalaya and etouffe dishes are here too.
The great world beyond the Southeast has never grasped how well we eat down here, but if you just read this book--much less actually savor the fare--you'll find yourself turning a jaundiced eye towards the uniform, homogenized cuisine of modern life.