The Curmudgeon's Book of Skillet Cooking: More Than 101 Easy Recipes for Jackleg Cooks, One-Armed Chefs, and Practical Housewives

Overview

Frying and sautéing steaks, fish, and other foods in a skillet may look like a simple procedure, but in fact it's a hands-on, special kind of cooking-one in which success often depends more on technique, skill, and tender-loving care than on a complicated recipe with a long list of ingredients. In The Curmudgeon's Book of Skillet Cooking, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. This book is ideal for both indoor and ...

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Overview

Frying and sautéing steaks, fish, and other foods in a skillet may look like a simple procedure, but in fact it's a hands-on, special kind of cooking-one in which success often depends more on technique, skill, and tender-loving care than on a complicated recipe with a long list of ingredients. In The Curmudgeon's Book of Skillet Cooking, A. D. Livingston demonstrates that if you enjoy good eating and take pleasure in your cooking, a skillet may be the only pan you need. This book is ideal for both indoor and outdoor chefs, with complete, easy-to-follow cooking instructions for such treats as Sumac Trout, Cross Creek Crackling Bread, Versatile Venison Burgers, Steaks Cognac, and Sopchoppy Pancakes.

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Editorial Reviews

From the Publisher
Praise for A. D. Livingston's Jerky:

"Your mouth will water just reading the recipes."—Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)

Praise for A. D. Livingston's On the Grill:

"Simple, savory recipes . . . Very comprehensive."—The New York Times

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Product Details

  • ISBN-13: 9781599219837
  • Publisher: Lyons Press, The
  • Publication date: 10/5/2010
  • Pages: 240
  • Product dimensions: 5.50 (w) x 8.40 (h) x 0.70 (d)

Meet the Author

A. D. Livingston writes a regular column for Gray’s Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon’s Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes.

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Table of Contents

Preface v

1 Skilletmanship 1

2 Beef and Pork in the Skillet 33

3 Burger in the Skillet 47

4 Birds in the Skillet 60

5 Venison and Other Game in the Skillet 74

6 Fish and Shellfish in the Skillet 94

7 Exotic Meats 124

8 Skillet Vegetables and Fruits 139

9 Skillet Breads 161

10 Breakfast in the Skillet 179

11 Skillet Gravy 192

12 Skillet Specialties 203

Metric Conversion Tables 223

Index 224

About the Author 234

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