I sure do appreciate all of you who have "jumped" on to the "Wholesale Lots". It is giving me room in the Distribution Center for the NEW PRODUCTS that are arriving ... finally. Anza Knives, Silver Pearl Ranch Jewelry, Damascus Steel Knives and a few swords, books from the BOOK HOARD as well as some great new titles, as well. Keep Checking and as always, my best wishes. Oh; hit 35 degrees this morning - October 17th. Finally a break from the heat ... but right down to freezing.
Great Great work from a true master chef. Done with beef cuts in Canada back when we were first getting into working with bison. After a short bit of experimentation Frank told us what we thought we already knew; you can easily substitute bison for beef cuts in the recipes. Probably have to adjust cooking time (up) and temp (down), but it's not too difficult to make those adjustments.
I forgot how many of his books we actually bought ... it was a dang big couple boxes .... but there are only about 10 left. This is a great read as well as an exceptional ... and exceptionally simple ... recipe book.
Plastic slip case; hard covered with very nice photography. 90 pages.
Frank Wiedmer, at the time, was the Head/Executive Chef at the Park Hyatt Zurich in Switzerland. He had earned it!
I am a fan of all things Bison. I have introduced bison meat to all most all of my friends. This book is another tasty round of recipes. As I use these recipes, I will review each one. That is gonna be fun (: !! Stay tuned.
