Grillin' Wild
Innovative Recipes for Hunters, Fishermen, and Outdoor Enthusiasts
- Publisher's listprice GBP 16.99
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8 116 Ft (7 730 Ft + 5% VAT)
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- Discount 8% (cc. 649 Ft off)
- Discounted price 7 467 Ft (7 112 Ft + 5% VAT)
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8 116 Ft
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number MTI
- Publisher Lyons Press
- Date of Publication 1 July 2012
- ISBN 9780762773794
- Binding Paperback
- No. of pages224 pages
- Size 233x187x12 mm
- Weight 35 g
- Language English 0
Categories
Long description:
Grillin' Wild, a cooking show for hunters and fishermen that many consider the best outdoor cooking show on TV, finds creator and host Rick Browne as the Wild Game Chef, sharing recipes from hunting lodges, resorts, preserves, lakes, rivers, oceans, and campground across North America. Grillin' Wild shares the wonderful recipes, cooking tips, and menu suggestions that have made the TV series popular with Browne's audience. Recipes have been gathered from gulf fishing and wild boar hunting in the steamy swamplands of Florida, a trip to Alaska's Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Rick's new, creative, and easy-to-fix recipes broadly cover the entire range of wild game, game birds, waterfowl, and ocean, lake, and river fish, from Grilled Buffalo Ribeye Steaks with Roquefort Butter, Curried Bear Meatballs, and Grilled Gator Kabobs to Snow Goose with Brandy Sauce, Grilled Halibut with Crab and Shrimp Sauce, and Basil-Ginger Swordfish Steaks.
MoreTable of Contents:
Chapter 1 General principals, tips, techniques for wild game, fowl, and fishChapter 2 Black and Brown BearChapter 3 Buffalo and Musk OxChapter 4 Duck, Goose, and Wild TurkeyChapter 5 Elk and CaribouChapter 6 Fish – Ocean, River, Lake, and ShellfishChapter 7 Goat and SheepChapter 8 MooseChapter 9 Pheasant, Quail, Partridge & other GamebirdsChapter 10 Rabbit, Squirrel, PossumChapter 11 Venison and AntelopeChapter 12 Wild Boar and JavalenaChapter 13 AppetizersChapter 14 Side DishesChapter 15 DessertChapter 16 Resource and Cooking Supply Guide
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