Description
Written with A.D. Livingston's signature wit and wisdom, his Big Book of Meat is a down-to-earth guide to making sausage, jerky, and home-smoked and dry-cured meats easily and inexpensively in your own kitchen!
This book explains how to:
As A.D. once said, 'You can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hard-wood smoke.' All country cooks and sportsmen in particular will treasure this cookbook.
About the Author
The late A.D. Livingston, wrote a regular column for Gray's Sporting Journal and was the author of more than a dozen cookbooks, including Cast-Iron Cooking, The Curmudgeon's Book of Skillet Cooking, The Whole Grain Cookbook and On The Gill. he cooked, fished, hunted and wrote from his home in Florida.
Reviews
AD Livingston was a legendary food columnist for the Gray's Sporting Journal in the USA. Perhaps less known in the UK, he was, however, an avid huntsman, fisherman and a talented cook, so you might want to add his book to your collection. The Big Book of Meat is exactly what it says in the title - filled with meat from cover to cover. You will find recipes for jerky, sausages and cold-smoked and salt-cured meats - what's not to like? It covers all types of meat, from beef, through venison, all the way to fish - and it does cover them in depth as the book is over 390 pages! So, if you fancy a bit of yeehaw in your kitchen - grab a copy now. -- BASC * Shooting and Conservation Magazine *
Book Information
ISBN 9781493026029
Author A. D. Livingston
Format Paperback
Page Count 392
Imprint The Lyons Press
Publisher Rowman & Littlefield
This book explains how to:
- Choose the right equipment to make sausage and pork, venison, beef, chicken and fish.
- Create deli-style cold cuts.
- Dry and store jerky.
- Salt-cure country hams and other meats.
- Build a modern walk-in smokehouse.
- Adapt today's materials to yesterday's traditional methods.
- Choose woods and fuels for smoking.
As A.D. once said, 'You can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hard-wood smoke.' All country cooks and sportsmen in particular will treasure this cookbook.
About the Author
The late A.D. Livingston, wrote a regular column for Gray's Sporting Journal and was the author of more than a dozen cookbooks, including Cast-Iron Cooking, The Curmudgeon's Book of Skillet Cooking, The Whole Grain Cookbook and On The Gill. he cooked, fished, hunted and wrote from his home in Florida.
Reviews
AD Livingston was a legendary food columnist for the Gray's Sporting Journal in the USA. Perhaps less known in the UK, he was, however, an avid huntsman, fisherman and a talented cook, so you might want to add his book to your collection. The Big Book of Meat is exactly what it says in the title - filled with meat from cover to cover. You will find recipes for jerky, sausages and cold-smoked and salt-cured meats - what's not to like? It covers all types of meat, from beef, through venison, all the way to fish - and it does cover them in depth as the book is over 390 pages! So, if you fancy a bit of yeehaw in your kitchen - grab a copy now. -- BASC * Shooting and Conservation Magazine *
Book Information
ISBN 9781493026029
Author A. D. Livingston
Format Paperback
Page Count 392
Imprint The Lyons Press
Publisher Rowman & Littlefield
