Wild Rice Goose and Other Dishes of the Upper Midwest by John G. Motoviloff (201

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Item specifics

Condition
Like New: A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is ...
ISBN
9780299299033
EAN
9780299299033
Category

About this product

Product Identifiers

Publisher
University of Wisconsin Press
ISBN-10
0299299031
ISBN-13
9780299299033
eBay Product ID (ePID)
203484110

Product Key Features

Topic
Specific Ingredients / Game, Specific Ingredients / Natural Foods, Specific Ingredients / Seafood, General, Regional & Ethnic / American / Middle Western States, Regional & Ethnic / Middle Eastern
Publication Year
2014
Book Title
Wild Rice Goose and Other Dishes of the Upper MidWest
Number of Pages
152 Pages
Language
English
Genre
Cooking
Author
John G. Motoviloff
Format
eBook

Additional Product Features

Intended Audience
Trade
Reviews
"John Motoviloff possesses an unequaled breadth of knowledge in combining regional hunting and fishing. His enthusiasm for the subject leads to equally enthusiastic, indeed sometimes lyrical, prose."--Jerry Minnich, author of The Wisconsin Garden Guide "Motoviloff digs deeply into hunting, fishing, and foraging culture to provide unique insight into local and often underutilized and misunderstood food resources."--James Norton, coauthor of The Master Cheesemakers of Wisconsin "A must-have addition to the outdoorsman's home or cabin kitchen bookshelf. Motoviloff knows his stuff--and his stuffing. Wild Rice Goose offers a culinary sampler of the wild bounty of the Upper Midwest, along with just enough advice to help the budding hunter-gatherer collect and prepare the fruits of our lands and waters."--Dan Small, host of Outdoors Radio and coauthor of the Wild Harvest Cookbook
Dewey Edition
23
eBook Format
EPUB,Ebrary,Portable Document Format
Dewey Decimal
641.5977
Table Of Content
Preface Introduction Big Game Red-Wine Marinated Venison Steaks Best Venison Burgers Grilled Venison Tenderloin Venison Chili Venison Stew Venison with Broccoli Venison Meatloaf Venison Pot Pie Josh and Amanda Harford''s Mineral Point Pasty Everything That''s Old Is New Again: Wildfoods in the Restaurant Kitchen Fruited Venison Roast Bohemian Pickled Venison Venison Goulash Serbian Sausages with Venison What Goes into Sausage Making Venison Kielbasa Venison Pozole Moose Stroganoff Grilled Moose Chops Thai Curry with Moose Sweet and Sour Bear Steaks Biscuits and Gravy with Ground Bear Meat Bear Kotlety Wild Boar Chops Small Game Best Fried Squirrel Squirrel Stew Squirrel with Dumplings Dressing the Part Rabbit Pie Rabbit Creole French Rabbit with Mustard Sauce Hassenpfeffer Marinated Grilled Rabbit Rabbit with Currants Braised Snowshoe Hare Denny Weiss''s Roast Beaver Upland Birds Whole Roasted Pheasant Pheasant Avgolemono Orange Pheasant Cherry Pheasant Breasts Pheasant Paprikás Oyster Mushrooms with Pheasant Breasts Farm-Raised Game Grilled Small Gamebirds Gamebirds au Vin Quail à la Bud Mango Wild Turkey Waterfowl Simple Roasted Duck
Synopsis
This is your guide to cooking wildfoods that you can hunt, fish, or forage-or buy from a growing number of wildfoods vendors-in the Upper Midwest. You'll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy's Plum Lake Bluegill. You'll also discover a wealth of dishes reflecting the region's ethnic riches-from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry. "Wild Rice Goose" also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing. You'll find here: more than 100 recipes for wildfoods from asparagus to venison sidebars on regional foods, specialty preparations, and folk history tips on finding and cleaning game, fish, and wild edibles advice on freezing and drying a list of Upper Midwest wildfoods vendors.", This is your guide to cooking wildfoods that you can hunt, fish, or forage--or buy from a growing number of wildfoods vendors--in the Upper Midwest. You'll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy's Plum Lake Bluegill. You'll also discover a wealth of dishes reflecting the region's ethnic riches--from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry. Wild Rice Goose also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing. You'll find here: * more than 100 recipes for wildfoods from asparagus to venison * sidebars on regional foods, specialty preparations, and folk history * tips on finding and cleaning game, fish, and wild edibles * advice on freezing and drying * a list of Upper Midwest wildfoods vendors. Best Regional Special Interest Books, selected by the American Association of School Librarians Best Regional General Interest Books, selected by the Public Library Reviewers
LC Classification Number
TX751

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