A.D. Livingston's Big Book of Meat

A.D. Livingston's Big Book of Meat

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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.

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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

Additional Information

Sub Heading Home Smoking, Salt Curing, Jerky and Sausage
ISBN 9781493026029
Author A.D Livingstone
Binding Paperback
Extent 392 pages. 234 x 190mm
Illustrations No
Ebook No
Reviews

'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 — what's 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

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