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Big Game From Field To Freezer.
Stoneydale Press, Stevensville: . s Video Cassette. Brand New.
n this 65-minute film with noted Wyoming outfitter and instructor Ron Dube you will be taken from an exciting Rocky Mountain elk hunt through all the necessary steps of dressing, skinning, caping, quartering and processing an awesome 8x7 bull elk. Dube also explains how to process, cut and package the meat for delicious and nutritious meals, plus Marcus Simons demonstrates the final cape preparation, including splitting the lips, shaving the nose, turning the ears and fleshing and salting the cape. See how to dress, skin, cape and quarter big game - the technique will work for antelope, deer, elk and moose. Available in DVD.
Price:
18.95 USD
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2 |
Big Game From Field To Freezer.
Stoneydale Press, Stevensville: . s DVD BRAND NEW
n this 65-minute film with noted Wyoming outfitter and instructor Ron Dube you will be taken from an exciting Rocky Mountain elk hunt through all the necessary steps of dressing, skinning, caping, quartering and processing an awesome 8x7 bull elk. Dube also explains how to process, cut and package the meat for delicious and nutritious meals, plus Marcus Simons demonstrates the final cape preparation, including splitting the lips, shaving the nose, turning the ears and fleshing and salting the cape. See how to dress, skin, cape and quarter big game - the technique will work for antelope, deer, elk and moose. Available in DVD.
Price:
18.95 USD
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4 |
Secrets Of The Tsil Caf: A Novel With Recipes.
University of New Mexico Press, Albuquerque: 2012.. s Softcover. Brand new book.
Raised in the traditional kitchen from which his mother runs her Buen AppeTito catering service, Weston Tito Hingler's childhood is shaped by the foods he eats, especially those he must try before he is allowed to enter the Tsil Caf where his father invites-and at times challenges-diners to experience foods of the New World cooked New Mexican style. Filled with recipes and definitions of New World ingredients, Averill's novel follows Wes as he navigates his way through the dueling cuisines of his passionate parents and the signature recipes of his life. Thomas Fox Averill, a graduate of the University of Iowa Writers' Workshop, is professor of English and writerin-residence at Washburn University in Topeka, Kansas. An O. Henry Award winner, he is the author of several books, including rode (UNM Press). "A lovingly written coming-of-age gem." - Library Journal "Food is the talisman, the metaphor, and the basic aroma of this voluptuous novel . . . The tale is full of recipes, some on the very edge of bizarre but all bursting with flavor and history." - Booklist "An intriguing, educational, and delectable book, Secrets of the Tsil Cafe is an excellent and much recommended pick for both fiction and cooking history collections." - The Midwest Book Review
Price:
18.95 USD
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5 |
Solutions For Meat Cutting.
Stoneydale Press, Stevensville: . s DVD BRAND NEW
This hour-long DVD provides step-by-step instruction for hunters who want to process their own game animals - it offers complete instruction for the boning, cutting and wrapping of deer and elk, plus a complete guide to the making of sausage and jerky at home. Filmed in fine detail, the program provides complete instruction from Clem Stechelin, a master meat cutter who had cut and wrapped more than 12,000 game animals over his long career. Includes close-up shots to show you how to remove meat from the bones of deer and elk, and portions to use for steaks, roasts, stew, jerky and burger. In addition, in his jerky and sausage-making portion of the film, Clem instructs on how to do everything from slicing, seasoning and drying jerky ti mixing ground meats, seasoning, and shaping sausage rolls for oven baking. As author of the book "That Perfect Batch: Making Sausage & Jerky at Home," (described on page 6) and now this major film on the subject, Stechelin spends much of his time at clinics and outdoor shows demonstrating his techniques for simplifying meat cutting and sausage and jerky making. He also is the inventor of the acclaimed meat seasoning Clem's "Magic In A Bottle" Seasoning described elsewhere on this page.
Price:
14.20 USD
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9 |
ASHER, GERALD; DAVID, ELIZABETH (INTRODUCTION). On Wine.
Vintage Books, New York: 1986. 0394743288 / 9780394743288 Revised and updated edition. s Softcover. Good condtion.
Reading this book is the next best thing to taking a guided tour of the vineyards of Europe and America with a man who is one of the world's great wine experts and a wine merchant of international standing. "...I am glad to own this delightfully enjoyable bvook."-M. F. K. Fisher. Includes an Index.
Price:
9.69 USD
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10 |
ATLAS, NAVA. The Wholefood Catalog: A Complete Guide To Natural Foods.
Fawcett Columbine, New York: 1988. 0449901971 / 9780449901977 First Printing. s Softcover. Good condition.
Takes the confusion out of natural foods. A complete, compehensive guide to the "new age" of health foods, it's a compilation of wholefood basics. This sourcebook also contains over 200 recipes that allow you to fully enjoy your wholefood purchases. Includes an Index.
Price:
7.08 USD
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11 |
AYERZA JR, RICHARD; COATES, WAYNE. Chia: Rediscovering A Forgotten Crop Of The Aztecs.
University of Arizona Press, Tucson: . s Softcover. Brand new book.
One of the four main Aztec crops at the time of Columbus's arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in "chia pets." Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys. In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia's use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sourcesÑfish oil, flaxseed, and marine algaeÑand provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides: - chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops - chia has more protein, lipids, energy, and fiberÑbut fewer carbsÑthan rice, barley, oats, wheat, or cornÑand its protein is gluten-free - chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper - chia is low in sodium: salmon has 78 times as much, tuna 237 times as much - chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies - chia doesn't give off a "fishy flavor," unlike some other sources of omega-3 fatty acid The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world's important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world.
Price:
18.95 USD
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15 |
BARNARD, M.D., NEAL WITH A FOREWORD BY DEAN ORNISH, M.D. & RECIPES & MENUS BY JENNIFER RAYMOND. Food For Life: How The New Four Food Groups Can Save Your Life.
Abbeville Press, New York, London, Paris: . 0517592304 / 9780517592304 Fourth Printing. h Hardcover, no dustjacket. Very good condition.
Tells you not only why you may want to change your diet, he also shows you how. Offers detailed, practical guidance on state-of-the-art heathful eating, and a complete twenty-one day program to help make the transition from old dietary habits to new and better ones. Includes menus, recipes, and an Index.
Price:
4.66 USD
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19 |
BRANS, JO. Feast Here Awhile: Adventures In American Eating.
Ticknor & Fields, New York: 1993. 0395615933 / 9780395615935 First Printing. h Hardcover with dustjacket. Very good condition.
Describes the development of our palates during the latter half of the twentieth century. Covers the American menu from the Beats to the nouvellistes, from Chef Boyardee's pizza mix to David Bouley's sashimi-cured tuna and breast of quail - and everything in between.
Price:
9.25 USD
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