This Fish Is Fowl

"In "This Fish Is Fowl," Xu Xi offers a transnational and feminist perspective of a contemporary "glocalized" American life, one with many Asian characteristics"--

A wonderful collection of fine decoys and calls from the Great Lakes region, shown in over 1100 color photographs, along with original vintage black and white photos, extensive related literature, and a price guide. This valuable reference book includes pieces ranging from the finest museum-quality artifacts to collectibles that are more likely to turn up at a local auction, garage sale, flea market, or antique mall. An extensive bibliography and appendix provide valuable sources for information, organizations, periodicals, and auction companies.

Learn how to make your own beef, venison, poultry, fish, fruit, and veggie jerky for a money-saving, whole-food, nutritional snack. There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it’s also surprisingly simple to make, and it’s much more flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see why—it lasts long, tastes great, and travels well. In The Jerky Bible, Kate Fiduccia shows you how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you’ll learn how to utilize more than forty flavorful marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes, such as: Aloha jerky Fast and easy teriyaki jerky Honey Lola sweet venison jerky Brian’s hot-to-trot venison jerky On the range jerky Skip the junk food and start enjoying this delicious snack today!

Rubs, relishes, and marinades.

Innovative wild game, fish, and fowl recipes for modern-day Providers: those who hunt, garden, cook, and live off the land In our modern ways of cooking and eating, we’ve gotten out of touch with Mother Nature. Those who hunt, fish, and enjoy wild game know that we should always respect and cherish our food and where it comes from. For hunter/chef Chad Belding and MMA star Chad Mendes, hunting and ethical farming are crucial ways to reinforce our connection to nature. In The Provider Cookbook, Belding and Mendes share recipes and stories to celebrate this way of life and keep it alive for generations to come. Here you’ll find everything from comfort-food classics to more refined cuisine, including: • Wild Game Stroganoff • Bear Bourguignon • Elk Pizza Meatballs • Korean Barbecue Venison Street Tacos • Wild Turkey and Dumplings • Mossy Pond’s Smother-Fried Quail • Duck Egg Rolls • Pulled Goose Barbecue Sandwiches • Seared Tuna Medallions • Cajun Fried Catfish Sandwiches • Brian’s Coconut Curry Halibut They also share tips for properly storing food, plus recipes for domestic meats and their favorite vegetable sides and sauces. Accompanied by gorgeous food and landscape photography, the recipes and stories in The Provider Cookbook will take you on a journey from field and farm to table.

A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.

Looking for new ways to prepare the wild game you harvested this season? Do you need tips for processing your venison that will all but guarantee top-notch flavor? America's most respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This illustrated cookbook features easy, step-by-step recipes that will please the most discriminating eaters. Napa winemaker Marc Mondavi lends his expertise to suggest wine pairings for each recipe.

Follows the 1998 Big Year competition between Sandy Komito, Al Levantin, and Greg Miller, during which the three rivals risked their lives to set a new North American birding record.

Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod -- frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. Cod is a charming tour of history with all its economic forces laid bare and a fish story embellished with great gastronomic detail. It is also a tragic tale of environmental failure, of depleted fishing stocks where once the cod's numbers were legendary. In this deceptively whimsical biography of a fish, Mark Kurlansky brings a thousand years of human civilization into captivating focus.

Includes recipes for fish, alligator, rabbit, venison, muskrat, elk, and bear, and includes tips for field-dressing game