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Venison Format: Hardback - Paper Over Boards
US $19,54
OngeveerEUR 16,77
Objectstaat:
Nieuw
Een nieuw, ongelezen en ongebruikt boek in perfecte staat waarin geen bladzijden ontbreken of beschadigd zijn. Bekijk de aanbieding van de verkoper voor de volledige details.
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- Nu kopenVenison Format: Hardback - Paper Over Boards
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Bevindt zich in: 07001, Verenigde Staten
Levering:
Geschatte levering tussen wo, 3 sep en wo, 10 sep tot 94104
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eBay-objectnummer:364567952952
Specificaties
- Objectstaat
- Narrative Type
- book
- Type
- book
- Intended Audience
- General / adult
- ISBN
- 9780760352403
Over dit product
Product Identifiers
Publisher
Quarto Publishing Group USA
ISBN-10
0760352402
ISBN-13
9780760352403
eBay Product ID (ePID)
236827598
Product Key Features
Book Title
Venison : the Slay to Gourmet Field to Kitchen Cookbook
Number of Pages
176 Pages
Language
English
Publication Year
2017
Topic
Sustainable Living, Hunting, General, Specific Ingredients / Meat
Illustrator
Yes
Features
New Edition
Genre
Cooking, House & Home, Sports & Recreation
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
25 oz
Item Length
10 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2017-015689
Edition Description
New Edition
Synopsis
From the woods to the table, Venison shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game , Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer , as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts , middles , and rears before proceeding to more specific cuts like sirloins , shanks , ribs , loins , roasts , sausage scraps , and more. Whether the reader has been hunting for two years or for thirty, there's a good chance they've never approached processing by muscle groups . Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople., From the woods to the table, Venison shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout! Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game , Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer , as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts , middles , and rears before proceeding to more specific cuts like sirloins , shanks , ribs , loins , roasts , sausage scraps , and more. Whether the reader has been hunting for two years or for thirty, there's a good chance they've never approached processing by muscle groups . Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople., Venison is a contemporary approach to cooking this unique meat; it is sure to appeal to hunters who love the kitchen as much as the field., A contemporary approach to venison cookery sure to appeal hunters who love the kitchen as much as the field., A contemporary approach to venison cookery sure to appeal hunters who love the kitchen as much as the field. Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specialising in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipflis technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there's a good chance they've never approached processing by muscle groups. Wipfli demystifies them and in the process shows the value of individual cuts and how to maximize ones quarry. More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.
LC Classification Number
TX556.V4W57 2017
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- t***a (833)- Feedback gegeven door koper.Afgelopen maandGeverifieerde aankoopFast shipping. Item as described.