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cooking

ADDITIONAL TITLES

SAUSAGE 1-55821-526-3

THE BARBECUE AMERICA COOKBOOK 1-58574-689-4

JERKY 1-58574-248-1

CAST-IRON COOKING 1-55821-115-2

“Right when I thought Harold Webster couldn’t improve on his gourmet venison recipes, he knocks another home run.”

Gerald R. Barber former chairman, National Wildlife Foundation

“Webster’s techniques and formulas remove the mystery, showing that anyone can produce delicious sausage.”

THE VENISON SAUSAGE COOKBOOK A Complete Guide, from Field to Table HAROLD WEBSTER

When you’ve got more venison than you know what to do with, get out the sausage grinder. The Venison Sausage Cookbook provides step-by-step instructions for selecting condiments; grinding and stuffing; and packaging and storing your venison sausage. Includes recipes for more than seventy varieties of venison sausage, from the sweetest to the spiciest, and more than 100 delicious menus for all types of meals using venison sausage.

Harold Webster writes the syndicated newspaper column “Game For All Seasons,” conducts the Game For All Seasons Cooking School, and is also author of the best-selling The Complete Venison Cookbook. He resides outside Cooper’s Well, Mississippi, with his wife Anne.

  • Full of cooking school–tested recipes and techniques worthy of serious cooks, but easily understood by the novice

  • Broken into three easy-to-use sections: making sausage, sausage recipes, and venison- sausage dishes

  • Livens up the deer hunter’s kitchen with new flavors, approaches, and meals

  • Includes b|w photographs

  • Previous Edition: Paperback 08/03; 1-58574-859-5

Sarah R. Labensky, CCP co-author, On Cooking: A Textbook for Culinary Professionals

JULY 07 1-59921-076-2 978-1-59921-076-6

$29.95 US–37.50 CAN

WORLD ENG

PAPERBACK

1 8 2 x 11

304 PAGES

12/CTN

SPRING I SUMMER 07 LYONSPRESS.COM 31

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