Hank Shaw Reihenfolge der Bücher

"So many of us tense up when faced with a piece of fish or a bag of shrimp. It's understandable. Whether we wake up before dawn to catch our fish or we bring it home from the store, we all know that fish isn't cheap, in time or money--and we just don't want to mess things up. Hook, Line, and Supper aims to banish that fear forever by breaking down the essence of fish and seafood cookery, allowing cooks of all stripes to bring out the best in whatever comes home from the market or the water"--Inside cover

"Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds."--Publisher

This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen.You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks -- and even hunters -- have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, food writer, hunter, and cook, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw's recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami

Exploring the forgotten art of foraging, award-winning journalist Hank Shaw takes readers on a journey from field, forest, and stream to table. The book delves into the joys and techniques of gathering wild food, highlighting the connection between nature and culinary creativity. Shaw shares personal anecdotes, practical advice, and recipes that celebrate the flavors of foraged ingredients, making it a valuable guide for both novice and experienced foragers.