Book Reviews

Food Lover’s Guide to Denver

The Food Lover’s Guide to Denver features our favorite Braised Colorado Goat Taco recipe and loads of other Denver foodie secrets.  We like to buy our goat meat at Arash International Marker, 2720 S. Parker Road, Aurora, 303-752-9272 (where we also stock up on other Middle East ingredients.  Serve it up with New Mexico green chile pico de gallo and corn tortilla chips.

Goat is not very popular in European and North American cuisine.  Probably because it is not available in tenderloin or steak form.  However, goats are not confined, less likely to be fed grain, not implanted with growth hormones or antibiotices, and not castrated.  Further, it has more iron and protein than most meats, and less cholesterol and saturated fats.  Goat meat, also known as chevon, is actually one of the cleanest, healthiest meats available.


By |November 8th, 2014|Book Reviews, Recipes|Comments Off on Food Lover’s Guide to Denver
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    Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Gary Ruppel of Kiowa, Colorado, has been helping me train my bird dogs for 20 years at his Kiowa Creek Kennels and before that at some local gun clubs.  I remember calling him when I got my first 8-week old Brittany puppy from a famous field trial lines, and the field trailer had asked to bring him back for summer camp when he was four months old.  I asked Gary, “When should I come out and start training with you, in two months?”  I’ll never forget Gary saying, “You are already four months late, I start training them in the womb, bring him out tomorrow.” 

Gary says that he starts training in the womb, like mother’s read to their unborn children.  He first bonds with the bitch, which is the foundation of all of his training.  “If the dog doesn’t do it because he loves you, you’ll never really get the full potential out of that dog.  You can do all the old methods of force breaking and whatever else you can think of, but a dog that it is doing something out of fear, rather than love, will never be performing at full potential.”  He says, “My pups already have heard all of the whistle commands when they are born, as they have head them in the womb.”
Books Featuring Gary Ruppel

Training the Versatile Retreiver to Hunt Upland Birds

By Bill Tarrant


Bill Tarrant has authored the first book designed to show the retriever enthusiast how to train his dog to hunt upland birds. Bill got together with the four top retriever trainers in America today: Mike Gould, shooting Labs; Gary Ruppel, pointing Labs; Butch Goodwin, Chesapeakes; and Jim Charlton, Golden Retrievers. Together they spent a week […]

By |February 22nd, 2014|Book Reviews, Dog Training|Comments Off on Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels


After reading Low & Slow, where the author graduates starts with a Weber Smokey Mountain (“WSM”), bought several “magic bullets” to make his barbecue better and then then returns to proclaim the WSM the best, after he “made every mistake (at least twice) and got suckered into buying all the bells and whistles… you don’t have to,” I have since concluded that my wish list for a Big Green Egg (“BGE”) may be unnecessary.  All methods of the barbeque, or the ancient French de barbe et queue (“beard to tail”) start with a platform of a wood-burning fire.  My French friend longed for a Weber Go Anywhere, which we hand carried to him, as charcoal barbeque grills are banned in France as being too high of a forest fire rick, but as the French government would have it, charcoal itself, by paradox, is not banned.

The first secret of Low & Slow, by Gary Wiviott, is the WSM, which is great, as we already have one, sparking the first debate about which rig is best.  The second is using lump charcoal, instead of baguettes and lighter fluid, which the King of BBQ Myron Mixon, disagrees with, favoring charcoal, a chimney, and lighter fluid.  Hence, the second debate.  Add the charcoal or baguettes in a chimney and newspaper underneath, light and burn for 10 minutes until white hot.  Add to the grill and wait 5 minutes.  The third component, sparks no debate, which is add fruit wood chunks (not mesquite, hickory, or other hardwoods).   Then the fourth debate, to add a hot water bath pan or not, to which they both agree to add.  Wait 5 more minutes, and you are at about 20 minutes overall to get the grill ready for cooking.  With the WSM, you will need to add more unlit charcoal every 30 minutes […]

By |February 21st, 2014|Book Reviews, Recipes|Comments Off on BBQ
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    Instinctive Shooting: The Making of a Master Gunner [Now Published in Hardcover]

Instinctive Shooting: The Making of a Master Gunner [Now Published in Hardcover]

At long last the book is published as of July 9, 2013.  Order your copy today through Amazon or other retailers.

Learn to point and shoot like a pro.

Here, point and shoot.” These words from his father propelled Buz Fawcett’s shooting success as a child, gaining him a number of High Gun awards at local trap clubs by the time he was fourteen. Because of his success, his father awarded him his grandfather’s Model 1912 Winchester, which he mastered, even though it “kicked the whey” out of him.

However, his amazing shooting abilities as a kid didn’t follow him into adulthood. Fawcett entered into what he calls his “Dark Ages” of shooting after accepting an associate editor position at Sports Afield in New York City, where he had to read and edit what other gunmen were writing about shooting techniques. Eventually, he took a position as editor of Guns & Ammo magazine, located in California. He soon found himself in a position where he could shoot as much as he liked.

After a number of years and extensive research into shooting methods, Fawcett rediscovered his talents through a technique called “Instinctive Shooting.” This research and a lot of practice finally led to teaching a workshop on instinctive shooting to help others become adept at this miraculous “point and shoot” method. Instinctive Shooting is Fawcett’s guide for other gunmen, describing exactly how and what needs to be done to achieve the ultimate shooting instincts. Practical and hands-on, the book covers such topics as determining your dominant eye, achieving proper shotgun fit, how to correct point and shoot, selecting equipment, practice regimens, mounting, and much more.
150 color Illustrations

By |July 16th, 2013|Book Reviews, Wingshooting|Comments Off on Instinctive Shooting: The Making of a Master Gunner [Now Published in Hardcover]

Eat Like a Wild Man

This collection is some of the wildest, most delicious wild game and fish recipes that “Sports Afield” magazine has published over the lasts 110 years, lifelong food connoisseur and cookbook author Rebecca Gray has selected and infused a collection of wonderful old standards with her own culinary wizardry.  We love this cookbook!

By |June 23rd, 2012|Book Reviews, Recipes|Comments Off on Eat Like a Wild Man

Hachette Atlas Of French Wines & Vineyards

Book Description
Publication Date: June 2001
A veritable encyclopedia, alphabetically arranged by area and with 418 color illustrations and 74 maps, presents the entire panorama of French wine civilization: the regions, climates, soils, methods of winemaking, the wine economy, and even artistic representations of the drink and its role in tourism. Thanks to the collaboration of the Institut National des Appellations and the National Geographic Institute, there are the most detailed maps every drawn of all the recognized vineyards, with their specialties and their reputation in the wine world. Introduce yourself to the thousand nuances of grapes, wines, and vintages from every one of France’s appellations and regions. Take a voyage of pleasure into the heart of wine civilization!

By |June 22nd, 2012|Book Reviews, Wine|Comments Off on Hachette Atlas Of French Wines & Vineyards


Tenkara has it s roots in the mountains of Japan, in the practical approach of the subsistence fisherman and the pared-down efficiency of the professional.  It places a premium on accurate presentation.  The original tenkara fisherman used silk lines and bare hooks.  Flies become high fashion and by 1703 gold foil was even being used.  Ayu hooks are now barbless and eyeless.  The author discusses bamboo rods to the Tenkara Ayu and Diawa rods.  Dr. Ichihashi or Ichigaki’s bamboo rods are discussed and from the Internet posts on sites such as they look amazing.  The book discusses level lines to tapered lines and furled lines to fluorocarbon lines.  Spools and cast holders are detailed, as are knots from the traditional girth hitch to attach the furled line to the rod tip or simple overhand knots around the standing part of the line to form a o around the lilian through the loop twice and tighten.

By |June 22nd, 2012|Book Reviews, Fishing|Comments Off on Tenkara

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time

Girl Hunter:  Revolutionizing the Way We Eat, One Hunt at a Time is an admirably catchy title.  The recipes for Braised Pheasant Legs with Cabbage and Grapes, Chukar Pie, Quail en Papillote, Pheasant Tagine, Duck Confit, Fireplace Venison Tenderloin, Chorizo Sausage, Jugged Hare, Game Bird Stock to Everyday Dry Rub and tips on aging game, should have been all right up my alley.  But, somehow I couldn’t get that into the book, nor the recipes beyond the initial appearances which are good.  Maybe I was just in bad mood, as it has all the right elements, including the author being a classically trained chef and devoted hunter.  Maybe it was the lack of pictures of the recipes.  Maybe it was the lack of wild, edible foods.  But, we can agree that, “Whatever your journey, wherever you find it, may it be a wild one.”

And the  on a Moveable Hunt, harkens to Hemingway and I particularly like the Waiting for Pate in the Floatant chapter.  And, who can’t appreciate the Jose Ortega y Gasset quotes, such as “One does not hunt in order to kill, on the contrary, one kills in order to have hunted.”  I wanted to love this book from the cover and the title, but maybe it just requires catching me on a better night, so I am avoiding any star-based review, as I like the concept of it and hope to hear from others who really enjoyed it, as I really want to like it.

By |June 22nd, 2012|Book Reviews, Recipes, Wingshooting|Comments Off on Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time

Riding for Ladies and Ladies on Horseback

Two great free online books from the Project Gutenberg.

Riding for Ladies – 1891 Complete with fetching illustrations of appropriate habits.

Ladies on Horseback, 1881  This one includes chapters on hunting:


By |June 20th, 2012|Book Reviews, Foxhunting|Comments Off on Riding for Ladies and Ladies on Horseback

Seven Fires: Grilling the Argentine Way by Francis Mallmann (book review 5/5 *****)

My new favorite cookbook is Seven Fires, which has gorgeous photos and great techniques. The author is a famous US/Argentinian chef named Francis Mallmann and he writes, “I believe that the ability to cook meat over a wood fire is inborn in all of us.” Another favorite is Canal House Cooking, written by Christopher Hirsheimer and Melissa Hamilton, who own a food studio called Canal House, in Lambertville, New Jersey. This is as unassuming as Seven Fires is overreaching.  I loved this book and recommend you add it to your collection.  It is filled with great Argentine recipes and photographs.  I liked it even more after watching a cooking show, which featured Mallmann in his rustic home/restaurant in Argentina, cooking these recipes for friends, neighbors and a very few paying guests, from the likes of the extremely small town he lives in.  This book is the real deal and is endorsed by our Argentine friends who even commented that it is the “only true book on the Argentine asado style of cooking” and it features it is a very simple, yet romantic and tasty way.  We love it!
Mallmann describes la parrilla, the cast iron barbecue grate, and the la chapa which is a flat piece of cast iron over a fire, but a cast iron skillet will also do in a pinch.  Asador is a method for cooking whole animals, pig, lamb or goat, which are butterflied and hooked to an iron cross.  Every estancia has a caldero, a big iron pot, for feeding large groups on the ranch, including the gauchos out on the vast pampas.

Mallmann subscribes to the only turn it once method of grilling.  Don’t flip it too much.  Not sure […]

By |June 20th, 2012|Book Reviews|Comments Off on Seven Fires: Grilling the Argentine Way by Francis Mallmann (book review 5/5 *****)