The Sporting Chef’s Better Venison Cookbook
Seiten
2012
Krause Publications (Verlag)
978-1-4402-3457-6 (ISBN)
Krause Publications (Verlag)
978-1-4402-3457-6 (ISBN)
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America's foremost wild-game chef dishes up his favorite venison recipes, guaranteeing that your venison will taste better than ever.
Scott Leysath has a mission: to give you venison recipes you'll use again and again. Nothing makes him happier than a cookbook full of food stains and hand-written notes. This book features 100 of his favorites, from appetizers, salads, soups and stews, stovetop dishes, great grilled venison and more. If you long for better-tasting venison, you're in for a treat.
Known as The Sporting Chef, Scott is America's leading authority on the proper preparation of fish and game. He has worked in the food industry since 1978. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His second show, HuntFishCook, has aired throughout the United States and Canada since 2005. And his newest show, Dead Meat, takes him across North America in search of folks who hunt, fish, trap and cook unusual creatures. He's also the cooking editor for Ducks Unlimited magazine.
Scott Leysath has a mission: to give you venison recipes you'll use again and again. Nothing makes him happier than a cookbook full of food stains and hand-written notes. This book features 100 of his favorites, from appetizers, salads, soups and stews, stovetop dishes, great grilled venison and more. If you long for better-tasting venison, you're in for a treat.
Known as The Sporting Chef, Scott is America's leading authority on the proper preparation of fish and game. He has worked in the food industry since 1978. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His second show, HuntFishCook, has aired throughout the United States and Canada since 2005. And his newest show, Dead Meat, takes him across North America in search of folks who hunt, fish, trap and cook unusual creatures. He's also the cooking editor for Ducks Unlimited magazine.
Scott Leysath, The Sporting Chef, is America's leading authority on the proper preparation of fish and game. He has worked in the food and beverage industry since 1978. After serving as vice-president of a 33-unit restaurant chain, Leysath opened his own restaurant. He has a passion for hunting, fishing and teaching others how to make the most of their catch but spends a considerable amount of time on the water and in the woods, hosting TV shows, conducting fish and game seminars and making personal appearances.
| Erscheint lt. Verlag | 11.12.2012 |
|---|---|
| Sprache | englisch |
| Maße | 210 x 276 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Angeln / Jagd | |
| ISBN-10 | 1-4402-3457-4 / 1440234574 |
| ISBN-13 | 978-1-4402-3457-6 / 9781440234576 |
| Zustand | Neuware |
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