Description
Book SynopsisFrying and sautéing steaks, fish, and other foods in a skillet may seem to be a simple procedure, but there are enough variations and subtleties to make it interesting. It’s a hands-on, special kind of cooking 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. With chapters on:* Skilletmanship * Beef and pork * Burgers * Poultry and fowl * Venison and game * Fish and shellfish * Exotic meats * Skillet vegetables * Skillet breads * Breakfasts * Skillet gravyFeaturing more than 101 delicious recipes—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—The Curmudgeon’s Book of Skillet Cooking is ideal for both indoor and outdoor chefs.
Trade ReviewPraise 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
Table of Contents1-Skilletmanship, 2-Beef and Pork in the Skillet, 2- Burger in the Skillet, 4-Birds in the Skillet, 5-Venison & Game in the Skillet, 6- Fish & Shellfish in the Skillet, 7- Exotic Meats, 8-Skillet Vegetables, 9- Skillet Breads, 10- Breakfast in the skillet, 11-Skillet Gravey, 12- Specialties
