Description
John Willard, Billings, Mont., Published date: 1970. Hardcover; 106 pp; 22 cm; Third edition. Illustrated throughout with black and white drawings by Vern Craig and black and white photographic illustrations.
Rare, out-of-print & unusual books · Since 1997
120
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Catalog notes
Condition & notes
In very good condition with an acceptable+ dust jacket. Original brown paper over boards with red lettering and illustration on front cover; light bumping to edges and mild surface wear; binding sound. Interior pages clean and unmarked. Dust jacket has several 1 inch or less nicks and tears and creasing along edges; moderate overall scuffing and mild surface wear and soiling to jacket; price clipped; now in an archival quality (removable) Brodart cover. A practical and narrative-oriented wild game cookbook by outdoors writer John Willard, combining hunting and fishing lore with preparation, dressing, aging, and cooking methods for big game, fish, and birds. Includes instructional diagrams for field dressing, filleting, smoking, carving, and freezer wrapping, along with recipes and anecdotal profiles of noted outdoorsmen. Contents include: So Youve Shot Something; How Americas Most Famous Outdoorsmen Like Their Wild Game; Big Game; Fish; Smoke Them, Too!; Game Birds; Small Game; Eat It or Freeze It; Aging Table for Wild Game and Birds; Whats Sauce for the Goose; When You Cook with Wine; The Right Wine with Your Game; Index; Your Own Recipes. Diagrams include: Location of Big Game Organs; Separation of Bone Bridge in Cleaning Big Game; Dressed Animal, Ready for Hanging; Cuts of Meat on Big Game Carcass; Cleaning Trout; Filleting Trout; Filleting Warm-Water Fish; Homemade Fish Smokers; Removal of Oil Sack on Game Birds; Cuts Used in Dressing Game Birds; Carving Game Birds; Freezer Wrapping Procedures.