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Packed with over 100 savory recipes for bass, trout, northern pike, muskie, walleye, perch, catfish, panfish, salmon, and more. Along with the recipes, Eileen Clarke offers extensive advice for anglers on caring for fish from the hook to the table. Recipes include: * Barbecued Salmon Steaks with Mango Chutney
* Cajun Walleye Salad * Baked Trout Fillets in Paprika Sauce
* Catfish Gumbo * Pike Ravioli in Marinara Sauce
* Szechuan Bass Stir Fry * Baked Whole Perch with Parsley and Dill
* Pickerel Alfredo
"synopsis" may belong to another edition of this title.
The Fish and Game Kitchen series from Voyageur Press is designed to be the most comprehensive series ever developed for cooking fish and game. Our authors live what they teach; they are experienced hunters and anglers who offer years of practice and experimentation.
Also recommended: The Venison Cookbook, Classic Freshwater Fish Cooking, The Art of Wild Game Cooking.About the Author:
Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Art of Wild Game Cooking, Classic Freshwater Fish Cooking, and The Venison Cookbook.
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Book Description Voyageur Press (MN), 1996. Hardcover. Condition: New. Seller Inventory # DADAX0896583325
Book Description Voyageur Pr, 1997. Condition: New. book. Seller Inventory # M0896583325