Philip Hasheider

Broschiertes Buch

The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish

Beschreibung

From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

Autor

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.

Produktdetails

• Verlag: Quarto Publishing Group USA Inc
• Seitenzahl: 224
• Erscheinungstermin: 22. Juli 2013
• Englisch
• Abmessung: 228mm x 185mm x 22mm
• Gewicht: 668g
• ISBN-13: 9780760343753
• ISBN-10: 0760343756
• Artikelnr.: 36470540