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Venison: The Slay to Gourmet Field to Kitchen Cookbook

Venison: The Slay to Gourmet Field to Kitchen Cookbook


作者  /  Jon Wipfli

繪者/攝影者  /  Matt Lien/ Photo

出版社 / Voyageur Press

出版日期 / 2017/10/01

商品語言 / 英文

裝訂 / 精裝

定價 / NT$875

售價 / 9折, NT$ 788

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Venison: The Slay to Gourmet Field to Kitchen Cookbook 其它優惠/消息


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內容簡介

From the woods to the table, Venison shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout!

Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides.

Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there’s a good chance they’ve never approached processing by muscle groups. Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.

More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.

















詳細資料

誠品26碼 /2681525121005
ISBN 13 /9780760352403
ISBN 10 /0760352402
EAN /9780760352403

頁數176
尺寸24.6X19CM
裝訂精裝
級別
語言英文




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