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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl

Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl Cover

 

Synopses & Reviews

Publisher Comments:

There's nothing like tasty, chewy jerky for satisfying those hunger cravings. Moreover, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make. A.D. Livingston shows you how, including: which cuts of meat to buy and how to prepare them; jerky drying methods; where to buy supplies and equipment; how to store jerky; mouthwatering recipes for beef, venison, fish, fowl, and exotic meats. For backpackers, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook. (5 1/2 x 8 1/4, 160 pages, recipes) <BR>

Synopsis:

From Salmon Jerky to Wyoming Jerked Elk to Thai Jerky and South African Ostrich Jerky, this cookbook offers scores of tongue-tempting recipes for all kinds of meats.

Synopsis:

A guide to making the popular high-protein, low-fat dried meat snack.

Product Details

ISBN:
9781585742486
Subtitle:
Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
Author:
Livingston, A. D.
Publisher:
Lyons Press
Location:
Guilford, Conn.
Subject:
Cookery
Subject:
Meat
Subject:
Cookery (meat)
Subject:
Methods - Canning & Preserving
Subject:
Dried meat.
Subject:
Specific Ingredients - Meat
Edition Number:
First edition
Edition Description:
First
Series Volume:
3326
Publication Date:
20010801
Binding:
Paperback
Language:
English
Pages:
160
Dimensions:
8.25 x 5.5 in

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking

Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
0 stars - 0 reviews
$ In Stock
Product details 160 pages Lyons Press - English 9781585742486 Reviews:
"Synopsis" by , From Salmon Jerky to Wyoming Jerked Elk to Thai Jerky and South African Ostrich Jerky, this cookbook offers scores of tongue-tempting recipes for all kinds of meats.
"Synopsis" by ,
A guide to making the popular high-protein, low-fat dried meat snack.

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