A. D Livingston
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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 ofSausage, Jerky, and Smoked and Salted...
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Shellfish Cookbook offers a complete course on the world's edible shellfish, from baby shrimp to Alaska king crab and lesser-known species such as bulldozers and lobsterettes. Steamed blue crabs, stir-fried shrimp, crawfish jambalaya and hundreds more are served up with a good dose of A.D.'s wit and practical advice on the varieties that make good eating, where they can be found, and how best to preserve their flavor.
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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."...
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A.D. knows how to cook venison:
• 150 ways to prepare this healthy, versatile, low-fat meat
• Learn techniques to cook roasts, filets, stews, soups, chili, sausage
• Recipes for traditional American fare and international dishes
• Blackened Venison, Montana Venison Loaf, Easy All-American Chili
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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,...
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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...
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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...
