Grillin' Wild
(eBook)

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Published
Lyons Press, 2012.
Format
eBook
Status
Available Online

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Language
English
ISBN
9780762795086

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Rick Browne., & Rick Browne|AUTHOR. (2012). Grillin' Wild . Lyons Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Rick Browne and Rick Browne|AUTHOR. 2012. Grillin' Wild. Lyons Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Rick Browne and Rick Browne|AUTHOR. Grillin' Wild Lyons Press, 2012.

MLA Citation, 9th Edition (style guide)

Rick Browne, and Rick Browne|AUTHOR. Grillin' Wild Lyons Press, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work ID2ce61c98-eec6-9b07-84bc-9615dd1b16ed-eng
Full titlegrillin wild
Authorbrowne rick
Grouping Categorybook
Last Update2023-10-30 21:05:38PM
Last Indexed2024-03-27 02:38:53AM

Book Cover Information

Image Sourcehoopla
First LoadedAug 20, 2023
Last UsedAug 20, 2023

Hoopla Extract Information

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    [synopsis] => “Grillin' Wild”, a cooking show for hunters and fishermen that many consider the best outdoor cooking show on TV, finds creator and host Rick Browne as the Wild Game Chef, sharing recipes from hunting lodges, resorts, preserves, lakes, rivers, oceans, and campground across North America. “Grillin' Wild” shares the wonderful recipes, cooking tips, and menu suggestions that have made the TV series popular with Browne's audience. Recipes have been gathered from gulf fishing and wild boar hunting in the steamy swamplands of Florida, a trip to Alaska's Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Rick's new, creative, and easy-to-fix recipes broadly cover the entire range of wild game, game birds, waterfowl, and ocean, lake, and river fish, from Grilled Buffalo Ribeye Steaks with Roquefort Butter, Curried Bear Meatballs, and Grilled Gator Kabobs to Snow Goose with Brandy Sauce, Grilled Halibut with Crab and Shrimp Sauce, and Basil-Ginger Swordfish Steaks.
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