Picnics: Delicious Recipes for Outdoor Entertaining

Chronicle Books
Free sample

This is sunshine and lazy afternoons in book form, updated for the way we eat now. Picnics serves forth fresh, flavorful, and portable recipes for today's casual to elegant outdoor entertaining. Picnickers can choose from more than 45 recipes for savory salads, sumptuous sandwiches, mouth-watering main dishes, and decadent desserts—and whip up outdoor menus in no time, guided by easy-to-follow instructions and 24 inviting color photographs. Imagine: Open with tasty tidbits such as Crusty Focaccia with Rosemary or Curried Deviled Eggs. Let the serious feasting begin with Spicy Turkey Burgers or Grilled Beef Skewers (paired here with black pepper–lime dipping sauce). Top it all off with a piece de resistance dessert such as Brown Sugar Blondies with Pecans or Moist Chocolate-Walnut Cake. At the park, at the beach, in the woods, or in the backyard garden, the gang will be back for more whenever the fabulous fare in Picnics is on the menu.
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About the author

Sara Deseran is the food editor of 7x7 magazine in San Francisco. She has contributed to such publications as Saveur and The San Francisco Chronicle as well as serving as food editor for Taste magazine.

Jonelle Weaver—whose clients include Food & Wine, Martha Stewart Living, and Gourmet—lives in New York City.

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Additional Information

Publisher
Chronicle Books
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Published on
Jul 2, 2013
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Pages
96
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ISBN
9781452128481
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Language
English
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Genres
Cooking / Methods / Outdoor
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

“Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

“[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)
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