Collection: Game, Birds and Fish Specialties

24 products
  • Cooking Wild in Kate's Kitchen: Fabulous Venison Dishes from Fast to Fancy by Kate Fiduccia 2001
    Kate Fiduccia is a professional chef who has hunted and fished throughout North America. In her travels, she's discovered many fabulous methods for preparing all types of game animals, birds and freshwater fish. Cooking Wild in Kate's Kitchen presents 150 recipes for venison, a low-fat alternative to beef and other domestic meat.
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  • Gourmet Game: Recipes and Anecdotes from Round the World by Philippa Scott 1990
     Gourmet Game is a collection of global recipes for pheasant, grouse, partridge, quail, pigeon, goose, duck, venison, wild boar, bear, rabbit, salmon, and swordfish. Philippa Scott has recipes and methods for cooking easily available game.  the book contains over 160 recipes and a wealth of antidotes and game facts
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  • Taste of the Wild: A Compendium of Modern American Game Cookery by A. J. McClane 1991
    Taste of the Wild offers advice on ageing and freezing game and contains recipes for woodcock, pheasant, partridge, grouse, quail, dove, turkey, duck, goose, snipe, venison, boar, buffalo, bear, and rabbit.  Taste of the Wild offers over 200 recipes and beautiful wilderness photography.
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  • A Taste of Norwegian Nature: Along a Waterway by Arne Brimi 1993
    Arne Brimi was a natural choice, as one of the most prominent representatives of the Norwegian kitchen. Arne Brimi's philosophy of life and knowledge of Norwegian food culture are paired with Bengt Wilson's wonderful pictures to make A Taste of Norwegian Nature a cultural cookbook worth owning
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  • A Taste Of Norway: A Cookbook Based On Nature's Own Ingredients by Arne Brimi 1990
    Publishing Details Hardcover: 141 pages Publisher: Norwegian University Press (1987) reprint 1990 ISBN-13: 978-8200036067 Weight: 710 g Dimensions: 21.7 x  1.5 x 25.6 cm
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  • New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi by Emi Kazuko 2008
    TRUE
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  • Fabulous Fishcakes: Recipes from Canada's Best Chefs by Elizabeth Feltham 2006
    Fabulous Fishcakes: Recipes from Canada's Best Chefs by Elizabeth Feltham 2006
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  • The Complete Book of Sushi by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii 2004
    The Complete Book of Sushi by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii 2004
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  • Sky Juice and Flying Fish: Traditional Caribbean Cooking by Jessica B. Harris 1991
    Sky Juice and Flying Fish Savour the food, flavour, rhythm, and romance of the Caribbean. . A culinary history of each of the Caribbean Islands provides the perfect introduction to the 150 recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring distinctly exotic seasonings.
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  • The Derrydale Fish Cookbook -1937 by Louis P. De Gouy Limited Edition 1987
    The Derrydale Fish Cookbook -1937 by Louis P. De Gouy Limited Edition 1987
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  • The Complete Book of American Fish and Shellfish Cookery by Elizabeth Bjornskov 1984
     More than 680 recipes, ranging from the classic seafood repertoire to light, easily prepared dishes, cover the full range of fish varieties available in the United States.
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  • The Encyclopedia Of Fish Cookery by A.J. McClane 1977
    catching, and culinary status of fish and shellfish and that include three hundred fifty-two recipes for their preparation contributed by some of the world's finest seafood chefs, supplement the entries on individual species, as well as entries covering sauces, stocks, aspics, butters, and all methods of preparation and preservation. The Encyclopedia of Fish Cookery has step-by-step photographs and instruction on fish preparation,
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  • Flavours of Prince Edward Island: A Culinary Journey by Jeff Mccourt, Allan Williams 2011
    Prince Edward Island abundance of fresh, local ingredients as its magnificent red sands or its salt-sprayed red cliffs. Now, bring the taste of PEI home with you, with a stunning collection of recipes from PEI`s top chefs, enriched by beautiful photographs and stories from the island`s cooks, farmers, and fishers.
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  • Gastro Grilling: Fired-up Recipes To Grill Great Everyday Meals: A Cookbook by Ted Reader 2013
    Gastro Grilling is for everyone who loves to fire up the grill at any time of the year and turn an everyday meal into a gastronomic delight. Within these pages you'll find recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat's Cheese, Grilled Half Chicken with Kick O'Honey BBQ Glaze, Grilled Squid with Prosciutto-Wrapped Radicchio and Caper Balsamic Sauce, and Grilled Pork Chop with Candied Chile Glaze. Or how about the ever-succulent Stone-Grilled Butter Burgers
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  • British and Irish Country Cooking by Tony Schmaeling 1983
    British and Irish Cooking shares traditional recipes for soups, appetizers, vegetables, fish, poultry, meat, game, pies, cakes, breads, and desserts served in the British Isles. This book has many colour pictures and drawings to accompany a large collection of recipes.
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  • James McNair's Grill Cookbook by James McNair 1990
    James McNair's Grill Cookbook presents inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, and even fruit. s. Among the recipes are Speckled Trout with Roasted Pecans, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade
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