Most Popular Books by Jim Casada

Born in Bryson City, North Carolina, Jim Casada has had a long career as a teacher, author, and avid outdoorsman. He grew up in a time and place where families depended on the land and their community to survive. Many of the Smoky Mountain customs and practices that Casada reflects on are gradually disappearing or have vanished from our collective memories. In A Smoky Mountain Boyhood, Casada pairs his gift for storytelling and his training as a historian to produce a highly readable memoir of mountain life in East Tennessee and western North Carolina. His stories evoke a strong sense of place and reflect richly on the traits that make the people of Southern Appalachia a unique American demographic. Casada discusses traditional folkways; hunting, growing, preparing, and eating wide varieties of food available in the mountain region; and the overall fabric of mountain life. Divided into four main sections—High Country Holiday Tales and Traditions; Seasons of the Smokies; Tools, Toys, and Boyhood Treasures; and Precious Memories—each part reflects on a unique and memorable coming-of-age in the Smokies. Containing a strong sense of adventure, nostalgic tone, and well-paced prose, Casada’s memoir will be appreciated by those who yearn to rediscover the Smokies of their childhoods as well as those who wish to imaginatively climb these mountains for the first time.

High country cooking fit to grace any table. Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to "pull up a chair and take nourishment." Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.

Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, and meatballs and chilis, along with offerings for slow cooker, casserole dish, and grill. Healthier and more natural than overly processed beef, venison is a low-fat, low-cholesterol, high-protein option, and the Casadas have focused on providing health-smart recipes. They also include tips on the best spices and cooking methods, as well as processing, packaging, and safe handling of the meat. From appetizers to full meals, old-fashioned favorites, and popular choices for today’s diets, you’ll find creative and innovative ideas for cooking venison. The American Heart Association endorses venison as a heart-healthy red meat, and when properly handled, processed, and prepared, it is every bit as delectable as the finest cuts of beef. The information on field processing and care will result in the best-tasting venison whether you process the meat yourself or have it commercially done.

For self-defense with a handgun, target shooting, or hunting, this new book is a must read! The expertise of the world’s leading handgun experts—Charles Askins, Jr., Jeff Cooper, Julian S. Hatcher, Jack O’Connor, William Reichenbach, plus excerpts from US Army Field Manuals—is brought together for the first time in this convenient pocket-sized edition—everything you need to know to improve upon your handgun marksmanship skills. This informative, 160-page, fact-filled book is guaranteed to improve your handgun accuracy. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

The Marksmanship Primer serves as a roadmap to greater shooting proficiency as well as greater enjoyment of the sport of shooting. Jim Casada, renowned outdoors author and editor, has brought together the best selections from America''s great gun writers of yesterday and today. Marksmen of all levels of experience—beginners, pros, and hobbyists—can benefit from this collection of shooting wisdom. Topics include: Positions for Rifle and Handgun Shooting Sighting In Ballistics Rifle Marksmanship for the Hunter Accuracy at All Distances Hunting with the Handgun Physical and Mental Fitness for the Marksman Achieving accuracy and a high degree of competence is an immediate joy; refining it through regular trips to the range or the field can provide a lifetime of pleasure. The Marksmanship Primer is the best book to seek hunting and target shooting knowledge.

The Ultimate Cookbook for Cooking Outdoors! Preparing meals outdoors is becoming more and more popular. It''s not restricted to burgers-any food can be a success. The recipe can be simple or elegant; the process quick or slow. This book covers all types of grilling equipment and other outdoor cookers with tips for using each one. More than 150 recipes include complete cooking instructions for beef, poultry, pork, and fish-with a variety of substitutes for wild game and fish. Grill Types - hibachi, open-style, covered kettles, homemades Fuel Types - propane, hardwood, charcoal, composed briquettes Cooking Methods - wet or dry, indirect or direct Hot or Cold Smoking - using brines, rubs, marinades Roasting - spit and in-ground Deep Frying - turkey, goose, duck, pheasant, whole fish Want more reasons why you will love this book? Each co-author has outdoor industry recognition as a cookbook expert. All regions of the country are represented in specialty ingredients, cooking methods and utensils. Includes 150 recipes for domestic meat, poultry, and fish along with game substitutes-venison and other big game, upland gamebirds, waterfowl, saltwater and freshwater fish. All ingredients and recipes are fully cross-referenced in the Index. Complete nutrition information for each recipe.

Venison fans will love this new cookbook, featuring 175 fabulous venison recipes. The Ultimate Venison Cookbook discusses important tips and techniques for dressing, processing and preparing venison for cooking. The recipes cover a wide range of dishes from soups to sausages, to grilled meals and a special section on Venison Through the Seasons provides fantastic recipe ideas for cold winter evenings, warm summer days, camping, barbeques and more. Health-conscious chefs will enjoy the expanded coverage on the health benefits of venison and low-carb diets, as well as the selection of low-carb recipes. The comb-bound design of the book makes it easy for lay-flat use in the kitchen, and the easy-to-follow recipes and instructions will have beginners as well as experts producing fantastic, delicious meals.

Turkey hunting superstars Drury and Harris share their unparalleled experience and expertise on calling and hunting America''s #1 game bird. Written by Casada, editor-at-large for "Turkey & Hunting" magazine, the book condenses years of wisdom into a revealing and insightful guide. 150 photos.

The phrase, straight shooter, is as American as apple pie, and there was a time when those words were an important link to another time-honored phrase, putting meat on the table. Today, however, most of us no longer live close to the land and we tend to associate the essentials for meal preparation with grocery store shelves and showcases rather than fields and forests. Yet, enjoying a game feast brings a special sense of self-satisfaction. Sitting down to a fine meal featuring game you have killed, cleaned and cooked offers a reward no food from a restaurant or meat market can match. The folks at Remington Arms Company, along with the untold millions of Americans who have hunted with Remington guns and ammunition for generation, are keenly aware of this aspect of the sporting experience. For them, the allure of the quest remains strong, and appreciation of the fact that the sportsman eats what he kills is a defining aspect of hunting ethics. This book is written with that sense of what is right and proper firmly in mind, but it is also intended to provide a culinary excursion into realms of pure pleasure. With the exception of a chapter where various Remington employees, past and present, share their favorite ways of preparing food, the recipes come from Jim and Ann Casada. For them, wild fare and its preparation is an integral part of daily life. Both grew up in homes where game on the family table was a mainstay of life. Over the years their shared background in game cookery, along with a love of the culinary arts, has led to the development of hundreds of recipes and publication of a number of widely acclaimed cookbooks. In these pages the Casadas offer a wide array of recipes ranging across the whole spectrum of game cookery. From sumptuous dishes featuring prime cuts of venison that would do a four-star restaurant proud to simple yet delicious soups and stews, you will find something for every taste. The authors recipes mirror their cooking philosophy.

To undertake the awesome responsibility of self-defense with a handgun, you must train yourself by target shooting. It is the absolute prerequisite to the effective and accurate use of the handgun in defense of your self and others. --Introduction.

Venison fans will love this all-new volume, featuring 175 brand-new recipes! The Complete Venison Cookbook, Volume II discusses important tips and techniques for dressing, processing and preparing venison for cooking.