A. D. Livingston - Böcker

Grain truly is the staff of life—tasty, versatile, and highly nutritious. This terrific and comprehensive cookbook offers authentic, eclectic, homespun recipes that showcase a variety of different grains at their best, whether on their own or cooked with vegetables or meat. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts. Also included is information on how to store whole grain and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, this is a resource you'll return to again and again.

Written with A. D. Livingston's signature wit and wisdom, Chili provides a wealth of recipes, expertise, and outspoken opinion on making the best, most bodacious bowl of red. A chili-head's delight, this book wrestles with the chili arguments that rage in cookoffs and home kitchens country-wide--with beans or without, tomatoes yes or no, ground meat or cubed, and more. Recipes include chili made with beef, pork, venison, fowl, elk, bison, and "what-ya-got?"; also jerky chili for camp or trail; chili dogs; regional renditions, and more. Whether you're in the mood for Crock-Pot Chili Con Carne, Easy Deer Camp Chili, Chili Meatloaf, or A.D.'s Jerky Chili, you're in for a treat.

"A.D. knows how to cook venison." --Gray's Sporting JournalPresents 150 ways to prepare this healthy, versatile, low-fat meatLearn techniques to cook roasts, filets, stews, soups, chili, sausageRecipes for traditional American fare and international dishesBlackened Venison, Montana Venison Loaf, Easy All-American Chili

Written with A.D. Livingston's signature wit and wisdom, his Big Book of Meat is a down-to-earth guide to making sausage, jerky, and home-smoked and dry-cured meats easily and inexpensively in your own kitchen! This book explains how to:Choose the right equipment to make sausage and pork, venison, beef, chicken and fish.Create deli-style cold cuts.Dry and store jerky.Salt-cure country hams and other meats.Build a modern walk-in smokehouse.Adapt today's materials to yesterday's traditional methods.Choose woods and fuels for smoking.And so much more!As A.D. once said, 'You can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hard-wood smoke.' All country cooks and sportsmen in particular will treasure this cookbook.

Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary. In Mastering the Skillet, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. Cast-iron pans are a favorite for Livingston and he shares all of his favorite cast-iron cooking recipes in this book. Livingston also goes into complete detail for seasoning and care for one of the world’s most perfect skillets. With chapters on:* Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravy * Cast-Iron Skillet SpecialtiesFeaturing more than 150 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—A.D. Livingston’s Mastering the Skillet is ideal for both novice and advanced chefs.

Nothing cooks like cast iron, and Livingston tells you why, with seventy-five delicious recipes

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats

Frying and sautéing steaks, fish, and other foods in a skillet may seem to be a simple procedure, but there are enough variations and subtleties to make it interesting. It’s a hands-on, special kind of cooking in which success often depends more on technique, skill, and tender-loving care than on a complicated recipe with a long list of ingredients. In The Curmudgeon’s Book of Skillet Cooking, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. With chapters on:* Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Exotic meats * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravyFeaturing more than 101 delicious recipes—with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes—The Curmudgeon’s Book of Skillet Cooking is ideal for both indoor and outdoor chefs.

A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.