From the legendary food columnist for Gray’s Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D.

Frying and sautéing steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can ea

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teache

A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.

The most comprehensive book available on sausage making and meat curing.