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Laddar... The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (utgåvan 2018)av Steven Rinella (Autor)
VerksinformationThe MeatEater Game and Fish Cookbook: Recipes and Techniques for Every Hunter and Angler av Steven Rinella
   Ingen/inga Det finns inga diskussioner på LibraryThing om den här boken.  kaitlynn_g | Dec 13, 2020 |  inga recensioner | lägg till en recension
From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes "As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."--Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it's often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you're cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. "Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table."--Guy Fieri "[A] must-read cookbook for those seeking a taste of the wild."--Publishers Weekly (starred review) Inga biblioteksbeskrivningar kunde hittas. |
Pågående diskussionerIngen/ingaPopulära omslag 
 Google Books — Laddar...GenrerMelvil Decimal System (DDC)641.66Technology Home and family management Food And Drink Cooking specific materials Meat from domesticated animalsKlassifikation enligt LCBetygMedelbetyg: (4.5)
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I was really, really impressed with this cookbook. Like, more than I thought I could ever be impressed by a cook book.
-The pictures, both of the food but other illustrations and graphics, are absolutely gorgeous.
-The recipes are well-formatted and the instructions are well-written.
-The food is delicious.
I know, the above points should be a given, but I've seen plenty of cook books fall short of this!
-It has the right balance of recipes to anecdotes. I don't mind some personal stories with recipes - provided they aren't Beowulfian sagas completely unrelated to the recipe. Food is personal and social and we shouldn't forget that. The stories here were always directly related, brief, and told well.
-The tone is professional, ethical, and informative. I have to admit: I am no hunter. I do shoot a recurve bow, but I don't hunt. From my experiences at the range, I was a bit apprehensive going into this, fearing it would be written with a certain "boys' club" tone, a macho attitude, an unabashed love for violence and death. Dare I say it? I feared it would be filled with toxic masculinity. Instead, I was pleasantly surprised. Rinella speaks with respect towards the animals and emphasizes how important it is to not be wasteful. Rinella speaks with respect towards the reader. Rinella speaks with respect towards the environment, towards other hunters and cooks.
-Its incredibly informative in butchering and other prep that you might not see in other cookbooks. I definitely learned some new things reading this. Ditto for meat - I had no idea sea cucumber could be good eating!
-It has a wide swath of recipes covering different kinds of meat and different kinds of preparation. Really, that is perhaps my only criticism: unlike most other cookbooks, I think one would be hard-pressed to cook their way through the whole thing. How fortunate I am to have the excellent butcher and fishmonger nearby.
That also made the book hard to review, since I couldn't make 5-7 dishes from it in a week or two. I'm going to work my way through it as best I can over the next few months, updating as I go:
1/14: Made the fried smelt. I had never had smelt of any kind before, but these came out delightfully crispy. Made a simple sriracha-mayo dip for them.
2/5: Made the salmon gravlax with jalapenos, cumin, cilantro, and tequila. Instructions were easy to follow, and it was fucking spectacular. I've made gravlax before, but this was the best gravlax I've ever had, with the most balanced flavor. My only change would be using a gallon Ziploc bag over plastic wrap if you can.
2/14: Made the grilled marinated duck hearts with grilled grapes. Had to substitute chicken hearts. Surprisingly quick and easy, marinade really came through. It was easy to overpower the meat with the suggested pesto, though, so go easy on it. Grapes were shockingly good!
2/17: Made the salt-crusted whole fish with a nearly 3-pound red snapper. Had to cook it a few more minutes due to the size. Added some ground sweet orange peel to the salt with the other spices. This recipe wasn't too different from other salt domes we've tried in the past, but the addition of smashed garlic to the interior and spices to the dome itself made a noticeable difference in flavor. Fish turned out exceptionally light, flavorful, and moist. We served it with roasted vegetables. Would do again.
2/18: Made the turtle soup (albeit with gator since the fishmonger was out of turtle). This was a hearty, gumbo-like soup with great flavor. My only real complaint is I wish the recipe was formatted a bit differently. Also: you can make a really dark roux by putting your whisked butter and flour in the oven (in a Dutch oven) rather than standing over the hot stovetop. I cooked mine for 45m in a 350 degree oven and it was great! (