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 392 pages. 234 x 190mm Illustrations No Ebook No
'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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