Wine Politics or The New Elk Hunters Cookbook and Meat Care Guide

Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink

Author: Tyler Colman

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, Wine Politics exposes a little-known but extremely influential aspect of the wine business--the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, Wine Politics reveals just how deeply politics matters-- right down to the taste of the wine in your glass tonight.

Publishers Weekly

In this economic history of vino, writer, teacher and blogger Colman explains how the wines we drink-that is to say, the bottles that wind up on the shelves and on our tables-are shaped by politics: "not only which grapes grow where, what can be written on the label, which wines are exported or imported, which wines are available in local stores, and how much a wine costs, but, perhaps most importantly... affects the quality of the wine in the bottle." Colman focuses on two of the biggest producer nations in the world, France and the United States, comparing the hold each has had on the industry. In France, vines grew abundantly and consumption became a national tradition, but Americans have been trying to grow wine grapes for at least 400 years-and have really been successful only in the past 40. The author also examines the significance of terroir, wine critics and distribution networks, the alcohol laws of different states (some dating back to Prohibition) and other factors complicating the relationship between those who make wine and those who want to drink it. By exploring these and other crucial concerns, Colman provides an enlightening volume on a complex topic.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Interesting book: Dinner Doctor or Comfort Me with Apples

The New Elk Hunter's Cookbook and Meat Care Guide

Author: Rocky Mountain Elk Foundation

Ten years after the Rocky Mountain Elk Foundation published its original Elk Hunter's Cookbook, the national conservation organization is bringing out this completely revised and expanded edition. With 275 recipes, all contributed by people who love elk and elk country, The New Elk Hunter's Cookbook and Meat Care Guide is one of the most comprehensive and informative books ever published for cooking with wild game meat. You'll find new ways to prepare steaks, roasts, chops, fillets, stew meat, and ground meat; learn how to make your own jerky and sausage; enjoy creating more than a dozen marinades; and even discover how to use the tongue, liver, heart, and neck.
The New Elk Hunter's Cookbook and Meat Care Guide isn't limited to just elk, deer, moose, and antelope, however. There also are recipes for bear, squirrel, rabbit, rattlesnake, alligator, dove, quail, grouse, pheasant, goose, duck, wild turkey, frog legs, salmon, northern pike, and trout, as well as beef, chicken, pork, and ham.
Inside you'll find delicious appetizers, hearty soups, simple backpacking fare, quick sandwiches, and even fantastic dinner entrees. For your elk camp or during the winter at home, an all-new chapter devoted to sixty Dutch oven and camp cooking recipes entices you to make such foods as Elk Grillade, Dutch Oven Lasagna, Taco Soup, Squirrel Stew, Sociable Pinto Beans, Spicy Southwest Potatoes, Old-Fashioned Corn Bread, and John Woodman's Cake.
Nine essays by longtime hunters and game cooks will teach you: New strategies for field care of meat; how to build your own smokehouse; the advantages of dry aging; the fundamentals for ensuring better-tasting meat; how to prepare meals, eat well, andstay healthy in elk camp; butchers' trade secrets about elk hunting and field dressing; how to use a Dutch oven and much more
Try these hunter's kitchen favorites: Sourdough Doughnuts, Wild Goose and Wild Rice Soup, Wild Game Cocktail Meatballs, Elk Henley in Puffed Pastry, Venison Enchiladas, Phantom Creek Pot Roast, A.J.'s Garden Green Tomato Pie.
The mission of the Rocky Mountain Elk Foundation is to ensure the future of elk, other wildlife and their habitat.

Table of Contents:

Foreword, by Jim Zumbo
Preface, by Don Burgess
About the Rocky Mountain Elk Foundation

Stoking Up Prodigiously, by Dan Crockett
Appetizers and Soups
The Last Word on Meat Care from the Rocky Mountain Elk Foundation, by Don Burgess
Breads and Pancakes
Trade Secrets: What Butchers Know about Elk Hunting, by Ben Long
Field Dressing Step-by Step, by David Stalling
Side Dishes
Waste Not, by Ted Kerasote
Elk and Other Meats
Dry Aging and Slow Defrosting: Maximizing Your Wild Meat's Potential, by John McGannon
Fowl
Smoke-Curing Meats for Fun and Feast, by Tom Moysis
Fish and Seafood
Cheap Meat, by Ted Kerasote
Marinades, Spices, and Sauces
Desserts
Dutch Oven Cooking, by Phyllis Speer
Dutch Oven and Camp Cooking
What's to Eat? Staying Healthy in Camp, by Bill Rompa
Chronic Wasting Disease: Recommendations for Hunters, by the CWD Alliance

Index