All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings - Couverture souple

Lightbody, Andy; Mattoon, Kathy

Couverture souple

ISBN 10 : 1634504895 ISBN 13 : 9781634504898

Editeur : Skyhorse, 2015

Synopsis

The definitive guide de fabrication offre délicieux en-cas saccadés et séchés. Par Andy Lightbody et Kathy Mattoon. Livre de poche. 173 pages. Une collection de quelques-unes des meilleures recettes, y compris tous les équipements, les outils et les conseils que vous devrez faire saccadé à la maison. Profitez de ces recettes comme : chew de l'île de Hawaii gingembre, bandes saccadés de montagne Hi, bouchées de porc miel, Smokey graines de citrouille, pêche de mangue poivrée, poulet, Cranapple fumoir saccadé et épicé doux Killer saumon. En plus de charges de recettes de la protéine, ce livre propose une gamme de fruits, offres de légumes et noix. & #xD;Cet article est destiné au travail, à la chasse, à la pêche, aux sports et aux loisirs.

A propos du livre

Présentation de l'éditeur :

A hardcore compilation of more than 100 tested recipes from around the world.

The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while traveling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family.

Enjoy such recipes as:
Hawaiian Islands Ginger Chew
Hi Mountain Jerky Strips
Black Forest Cherry Chew
Cranapple Chicken
These recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Biographie de l'auteur :

Jim Zumbo is a former hunting editor for Outdoor Life and has published more than two thousand articles in major outdoor magazines. He has written twenty-three books and is recognized as an award-winning outdoor photographer. Zumbo is a professional member of the Boone and Crockett Club, a three-time board member of the Rocky Mountain Elk Foundation, as well as holding board positions in other hunting and wildlife organizations. He lives near Cody, Wyoming.

À propos de cette édition

• Éditeur: Skyhorse
• Date d'édition: 2015
• ISBN 10: 1634504895
• ISBN 13: 9781634504898
• Reliure: Broché
• Nombre de pages: 192