Chelsea Green Publishing

Buck, Buck, Moose

Pages:304 pages
Book Art:Full-color illustrations throughout
Size: 8.25 x 9.25 inch
Publisher:H&H Books
Hardcover: 9780996944809
Pub. Date March 02, 2017

Buck, Buck, Moose

Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things

Categories:
Food & Drink

Availability: In Stock

Hardcover

Available Date:
March 02, 2017

$29.95

A new wild game cookbook by the James Beard Award-winning author of Hunt, Gather, Cook, and Duck, Duck, Goose

This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.

You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

REVIEWS AND PRAISE

"There is no reference that celebrates the outdoor lifestyle and dedication to responsibly harvesting everything antlered like Buck, Buck, Moose. As a chef and outdoors enthusiast I have been searching for a complete guide from hunt to table. It has now arrived."--Bryan Voltaggio, Top Chef finalist, deer hunter and James Beard Award nominee

"I've lived on a cattle ranch for twenty years, so venison in all its forms has always been a bit of a mystery to me. For that reason, I devoured every page of Buck, Buck, Moose. Hank Shaw lives, sleeps, eats, and breathes venison--and his passion is palpable. From laying out the ancient connection between man and deer to presenting clear, hands-on instructions for handling and cooking venison, no stone is left unturned. Hank has absolutely outdone himself, and I know this book will be enjoyed by venison enthusiasts and novices alike."--Ree Drummond, New York Times Bestselling author of The Pioneer Woman Cooks

"All of the serious hunters that I hang around with -- and I hang around with a lot of them -- use Hank Shaw's wild game recipes. His stuff is authentic, fail-safe, and well-written. They oughta give this man a Nobel prize."--Steve Rinella, author and host of “Meateater” on Sportsman Channel

ABOUT THE AUTHOR

Hank Shaw

A former restaurant cook and journalist, Hank Shaw is the author of two successful wild game cookbooks: Hunt, Gather Cook, and Duck, Duck, Goose -- both of which won critical acclaim. Shaw also runs the wild foods website Hunter Angler Gardener Cook, (honest-food.net) which has won both the James Beard Award as well as the International Association of Culinary Professionals award for best food website. His work has appeared in magazines ranging from Food & Wine to Organic Gardening, Field & Stream, Garden & Gun, Petersen's Hunting, Outdoor Life and Sunset. He lives near Sacramento, California.

ALSO BY THIS AUTHOR

Pheasant, Quail, Cottontail

Pheasant, Quail, Cottontail

By Hank Shaw

A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook.
  
Game birds have always held a high place at the table, whether it’s a hunter’s prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more – these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.

Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You’ll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw’s global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso’s Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines.

The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.

Available in: Hardcover

Read More

Pheasant, Quail, Cottontail

Hank Shaw, Holly A. Heyser

Hardcover $29.95

YOU MAY ALSO LIKE

Genetic Roulette

Genetic Roulette

By Jeffrey M. Smith

Eating genetically modified food is gambling with every bite.

The biotech industry's claim that genetically modified (GM) foods are safe is shattered in this groundbreaking book. Sixty-five health risks of the foods that Americans eat every day are presented in easy-to-read two-page spreads. The left page is designed for the quick scanning reader; it includes bullets, illustrations, and quotes. The right side offers fully referenced text, describing both research studies and theoretical risks. The second half of Genetic Roulette shows how safety assessments on GM crops are not competent to identify the health problems presented in the first half. It also exposes how industry research is rigged to avoid finding problems.

This book, prepared in with input by more than 30 scientists, is for anyone wanting to understand GM technology, to learn how to protect themselves, or to share their concerns with others. It is presented in the clear, accessible style that made Jeffrey Smith's Seeds of Deception the world's best-selling book on genetically engineered foods. As the world's most complete reference on the health risks of GM foods, Genetic Roulette is also ideal for schools and libraries.

Available in: Hardcover

Read More

Genetic Roulette

Jeffrey M. Smith

Hardcover $27.95

Miracle Brew

Miracle Brew

By Pete Brown

Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four—a grass, a weed, a fungus, and water—has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered.

Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.

Available in: Paperback

Read More

Miracle Brew

Pete Brown

Paperback $19.95

Organic Mushroom Farming and Mycoremediation

Organic Mushroom Farming and Mycoremediation

By Tradd Cotter

What would it take to grow mushrooms in space? How can mushroom cultivation help us manage, or at least make use of, invasive species such as kudzu and water hyacinth and thereby reduce dependence on herbicides? Is it possible to develop a low-cost and easy-to-implement mushroom-growing kit that would provide high-quality edible protein and bioremediation in the wake of a natural disaster? How can we advance our understanding of morel cultivation so that growers stand a better chance of success? 

For more than twenty years, mycology expert Tradd Cotter has been pondering these questions and conducting trials in search of the answers. In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life—whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale. 

The book first guides readers through an in-depth exploration of indoor and outdoor cultivation. Covered skills range from integrating wood-chip beds spawned with king stropharia into your garden and building a “trenched raft” of hardwood logs plugged with shiitake spawn to producing oysters indoors on spent coffee grounds in a 4×4 space or on pasteurized sawdust in vertical plastic columns. For those who aspire to the self-sufficiency gained by generating and expanding spawn rather than purchasing it, Cotter offers in-depth coverage of lab techniques, including low-cost alternatives that make use of existing infrastructure and materials. 

Cotter also reports his groundbreaking research cultivating morels both indoors and out, “training” mycelium to respond to specific contaminants, and perpetuating spawn on cardboard without the use of electricity. Readers will discover information on making tinctures, powders, and mushroom-infused honey; making an antibacterial mushroom cutting board; and growing mushrooms on your old denim jeans.

Geared toward readers who want to grow mushrooms without the use of pesticides, Cotter takes “organic” one step further by introducing an entirely new way of thinking—one that looks at the potential to grow mushrooms on just about anything, just about anywhere, and by anyone.

Available in: Paperback

Read More

Organic Mushroom Farming and Mycoremediation

Tradd Cotter

Paperback $39.95

From Asparagus to Zucchini

From Asparagus to Zucchini

Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.

Organized by vegetable—fifty-three in all—each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!

From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.

Available in: Paperback

Read More

From Asparagus to Zucchini

Doug Wubben

Paperback $19.95