A.D. Livingston's Big Book of Meat: Home Smoking, Salt Curing, Jerky, and Sausag

Description: A.D. Livingston's Big Book of Meat by A.D. Livingston From the legendary food columnist for Grays Sporting Journal (US), three of his good humoured, savvy and down-to-earth cookbooks have been combined in to one package. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description Written with A.D. Livingstons 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: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 todays materials to yesterdays traditional methods.Choose woods and fuels for smoking.And so much more!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. Back Cover Written with A D Livingstons 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: choose the right equipment to make sausage with 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 todays materials to yesterdays traditional methods choose woods and fuels for smoking and so much more! 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 by and American Master. Author Biography The late A.D. Livingston, wrote a regular column for Grays Sporting Journal and was the author of more than a dozen cookbooks, including Cast-Iron Cooking, The Curmudgeons Book of Skillet Cooking, The Whole Grain Cookbook and On The Gill. he cooked, fished, hunted and wrote from his home in Florida. Table of Contents Part One: JerkyPart Two: SausagePart Three: Cold-Smoking and Salt-Curing MeatMetric Conversion TablesGlossarySources of Materials and SuppliesFurther ReadingIndexAbout the Author Review AD Livingston was a legendary food columnist for the Grays 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 — whats 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 * Long Description From the legendary food columnist for Grays Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Grays Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks-three of his bestselling cookbooks in one amazing package! A.D. Livingstons Big Book of Sausage, Jerky, and Smoked and Salted Meats gives every country cook-and sportsmen in particular-a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called "an American master." Review Quote AD Livingston was a legendary food columnist for the Grays 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 -- whats 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. Details ISBN149302602X Year 2018 ISBN-10 149302602X ISBN-13 9781493026029 Format Paperback Author A.D. Livingston Imprint The Lyons Press Subtitle Home Smoking, Salt Curing, Jerky, and Sausage Place of Publication Guilford Illustrations 25 Illustrations, black and white Media Book Publisher Rowman & Littlefield DEWEY 641.66 Short Title A. D. Livingstons Big Book of Meat Language English Pages 392 Country of Publication United States NZ Release Date 2018-08-31 US Release Date 2018-08-31 Publication Date 2018-08-31 UK Release Date 2018-08-31 Audience General AU Release Date 2018-03-14 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:129269742;

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