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 $32.95

YOU MAY ALSO LIKE

Black Trumpet

Black Trumpet

By Evan Mallett

Featuring more than 250 innovative recipes that respect and transcend regional food traditions.

The basis of great cooking has always been the creative use of fresh, seasonal ingredients – whether the kitchen is at home or in a high-end restaurant.

At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, and foraged foods in their ever-changing menus that rotate roughly every six weeks throughout the course of the year.

From deep winter’s comfort dishes to the first run of maple syrup during Mud Season; from the first flush of greens in early spring to the embarrassment of high summer’s bounty and fall’s final harvest—Evan Mallett offers more than 250 innovative recipes that draw not only on classic regional foodways, but on the author’s personal experiences with Mexican, Mediterranean, and other classic world cuisines. Recipes include inspired and delicious dishes such as:

  • Quail Adobado with Quince Hash;
  • Scallops with Couscous and Cider Cream;
  • Lobster and Kelp Tamales; and
  • Cauliflower and Chickpea Fritter with Curried Spinach Puree; as well as a wide range of soups, salads, starters, condiments, desserts, and cocktails.

Black Trumpet not only tells the story of a great restaurant—how the Black Trumpet became nationally famous as a model for local food sourcing and community involvement—but it also traces the growth and evolution of the local food movement. In some ways, it can be viewed as a how-to manual for building a community around good food, featuring not only creative and delicious recipes, but autobiographical vignettes, and sidebars containing technical how-to information, profiles, anecdotes, and essays.

In this cookbook, the trappings of technology are eschewed, and the bare-bones essentials of extracting flavor and combining both commonplace and unusual ingredients take center stage. Genuine flavor and hospitality are what set Black Trumpet apart, and this cookbook will reflect those special qualities and inspire a new generation of adventurous American cooks.

Available in: Hardcover

Read More

Black Trumpet

Evan Mallett

Hardcover $40.00

Discovering the Truffle

Discovering the Truffle

An aura of mystery surrounds the most precious of the earth’s fruits. This Slow Food manual dispels it, describing the various types of tuber, explaining how to recognize and select them, and offering suggestions for buying truffles, cleaning them, storing them, and using them in the kitchen. This practical advice is complemented by a series of itineraries in the homeland of the Alba white truffle and a selection of classic and creative recipes.

Available in: Paperback

Read More

Discovering the Truffle

$

The Fruit Forager's Companion

The Fruit Forager's Companion

By Sara Bir

From apples and oranges to pawpaws and persimmons

Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with recipes, devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. It will tell readers where and when to find them, and how to gather and cook them—everything from pontack, an elderberry-based condiment, to caramel apple clafoutis. Written by a seasoned chef, curious gardener, and foraging convert in a witty, welcoming style, it’s a must-have for seekers of both flavor and fun.

Available in: Paperback

Read More

The Fruit Forager's Companion

Sara Bir

Paperback $29.95

The Healthy Bones Nutrition Plan and Cookbook

The Healthy Bones Nutrition Plan and Cookbook

By Laura Kelly and Helen Bryman Kelly

A Medicine Through Food™ Guide

Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. It’s a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations.

The authors’ quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen’s body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals.

Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health.

The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys’ recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

Available in: Paperback

Read More

The Healthy Bones Nutrition Plan and Cookbook

Laura Kelly, Helen Bryman Kelly, Sidney MacDonald Baker

Paperback $24.95