A.D. Livingston’s Big Book of Meat
Home Smoking, Salt Curing, Jerky, and Sausage
From the legendary food columnist for Gray's Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray's Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks--three of his bestselling cookbooks in one amazing package! A.D. Livingston's Big Book of Sausage, Jerky, and Smoked and Salted Meats 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."
Reviews for A.D. Livingston’s Big Book of Meat
AD Livingston was a legendary food columnist for the Gray’s Sporting Journal in the USA. Perhaps less known in the UK, he was, however, an avid huntsman, fisherman and a talented cook, so you might want to add his book to your collection. The Big Book of Meat is exactly what it says in the title — filled with meat from cover to cover. 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 & Conservation Magazine