Gourmet Cooking for Free

By Bradford Angier and Illustrated by Don Berger Angier, Bradford

Book Overview

Willow Creek Press is proud to bring back to print Bradford Angier's classic Gourmet Cooking for Free , first published in 1970. Believing that no store can supply food as fresh or nutritious as nature's own wild bounty, Angier gathered unique and delicious recipes for preparing wild game, fish, and wild plants. Readers will learn and enjoy the flavor, variety, and nutrition wild foods have to offer. Chapters include Big Game (venison, bear, moose, buffalo, caribou), Game Birds (grouse, duck, partridge, quail, pheasant, goose, turkey), Small Game (beaver, rabbit, squirrel), Fish (trout, Atlantic salmon, bass, pickerel, eels), Shellfish (clams, oysters, crabs, crayfish, mussels, turtle), Edible Wild Plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and Wild Fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations in exceptional cuisine will want to take this carefully guided tour through nature's cupboard.

• Format: Paperback
• Language: English
• ISBN: 1572234008
• ISBN13: 9781572234000
• Release Date: January 2001
• Publisher: Willow Creek Press
• Length: 223 Pages
• Weight: 0.74 lbs.
• Dimensions: 0.6" x 5.9" x 8.9"

Customer Reviews

mostly meat

good, although it does not have any information on actually gathering and identifying the vegetables and fruits listed. better for hunters and people who already know much of the plants around them by common name. the majority of the book consists of meat and fish, and the greens and fruits tend to have fairly basic recipes.

An outstanding culinary reference

Originally published in 1970, Bradford Angier's Gourmet Cooking For Free has been brought back into print and showcases more than 300 unique, delicious recipes for the preparation of wild game, fish, and edible wild plants that can be harvest by anyone from nature's natural bounty. From Venison Steaks with Pepper; Pheasant with Water Cress; Broiled Frog Legs; and Porcupine Stew; to Broiled Oysters; Water Cress Sandwiches; Plantain with Vinegar Sauce; and Cold Blackberry Soup; Gourmet Cooking For Free is an outstanding culinary reference and a highly prized addition to any kitchen cookbook shelf!