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Management: the Essentials by Mary Coulter, Megan Woods, Stephen Robbins, David De Cenzo (Paperback, 2015)
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About this product
- DescriptionThis is your guide to cooking wildfoods that you can hunt, fish, or forage-or buy from a growing number of wildfoods vendors-in the Upper Midwest. You'll savor treasured recipes like Rabbit Pie, Venison Stew, Orange Pheasant, Morel Mushroom Scramble, and Cathy's Plum Lake Bluegill. You'll also discover a wealth of dishes reflecting the region's ethnic riches-from Hassenpfeffer to savory Pierogies with Oyster Mushrooms, from flaky-crusted Goose Tortiere to Catfish Curry. Wild Rice Goose also revives overlooked dishes popular in times past. If you have carp, redhorse, smelt, or turtle, dandelion greens or mulberries, you can turn these humble finds into tasty treats with tips from experienced fishermen and foragers. Cooks will appreciate the clear, kitchen-tested recipes, and fans of sporting literature will enjoy the lyrical writing.
- Author BiographyJohn G. Motoviloff is a hunter, fisher, forager, and writer. He's out in the field more than 100 days a year and shares his kitchen expertise in wildfoods-cooking workshops throughout the region. He's the author of the books Wisconsin Wildfoods and Fly Fisher's Guide to Wisconsin and Iowa.
- Author(s)John G. Motoviloff
- PublisherUniversity of Wisconsin Press
- Date of Publication30/05/2014
- SubjectNational & Regional Cuisine
- Place of PublicationWisconsin
- Country of PublicationUnited States
- ImprintUniversity of Wisconsin Press
- Content Note6 black & white illustrations
- Weight327 g
- Width190 mm
- Height235 mm
- Spine12 mm
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