Gourmet cooking for free

The late Bradford Angier was known as "Mr. Outdoors" by his generation, and eating off the land was his specialty. First published in 1970 Gourmet Cooking For Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants, that are here brought back to print. Angier included recipes for Big Game (venison, bear, moose, buffalo, caribou), Game Birds (grouse, duck, partridge, quail, pheasant, goose, turkey), Small Game (beaver, rabbit, squirrel), Fish (trout, Atlantic salmon, bass, pickerel, eels), Shellfish (clams, oysters, crabs, crayfish, mussels, turtle), Edible Plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and Wild Fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations in exceptional cuisine needs to take this carefully guided tour through nature's cupboard.