From the legendary food columnist for Gray’s Sporting Journal (US), three of his good-humoured, savvy and down-to-earth cookbooks have been combined in to one package.
A.D. Livingston’s Big Book of Meat 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'.
About A.D. Livingston
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; Cold-Smoking and Salt-Curing Meat, Fish and Game; The Curmudgeon’s Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooked, fished, hunted, and wrote from his home in Wewahitchka, Florida.
- Book Specifications
Sub Heading Home Smoking, salt curing, jerky and sausage ISBN 9781493026029 Author A.D Livingstone Binding Paperback Extent 234 x 190mm, 392 pages Illustrations No Ebook No
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