The Everything Wild Game Cookbook (Paperback (Trade Paper))

The Everything Wild Game Cookbook

Chefs Go Wild Fish and Game Recipes from Americas Top Chefs (Hardcover (Trade Cloth))

Chefs Go Wild Fish and Game Recipes from Americas Top Chefs They hunt and fish-and they cook. Here, from some of the countrys top professional chefs-including many who are also hunters and fishermen-are recipes for every kind of wild game and fish. Packed with interviews and recipes, each entry describes not just the chefs different backgrounds-how they came to cook professionally, their training, and their field experiences-but their theories and techniques for cooking wild and farm-raised fish and game. Wayne Nish, co-owner and executive chef of Manhattans March restaurant, weighs in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resorts Francine Forrester talks about her sage rubbed pheasant and roast garlic sauce, and roast prime rib of buffalo with chokecherry au jus. And from Birmingham, Alabama, Chris Hastings, owner and executive chef of the Hot and Hot Fish Club, provides a menu of sauteed grouse breast with roasted winter vegetables and thyme Dijon sauce. The chefs of Chefs Go Wild are not only extremely skilled, knowledgeable, and creative, but they are also charming and interesting individuals. The author has both cooked with these chefs, and hunted and fished with them as well. Bait the hook, set the oven for 350 degrees, and get ready to go wild They hunt and fish--and they cook. Here, from some of the countrys top professional chefs-many who are also hunters and fishermen--are recipes for every kind of wild game. Packed with interviews and recipes, each entry describes not just the chef s background-how he came to cook professionally, his training, and his field experiences--but his theories and techniques for cooking wild and farm-raised fish and game. Wayne Nish, co-owner and executive chef of Manhattans March restaurant, weighs in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resorts Francine Forrester talks about her sagerubbed pheasant and roast garlic sauce, and grilled mallard with cranberry chutney. And from Birmingham, Alabama, Chris Hastings, owner and executive chef of the Hot and Hot Fish Club, provides a menu of rabbit fricassee with roasted summer vegetables and tarragon Dijon sauce. The chefs of CHEFS GO WILD are not only extremely skilled, knowledgeable, and creative, but are charming and interesting individuals as well. The author has not only cooked with them, but hunted and fished with them. Bait the hook, set the oven for 350, and go wild. From field and stream to table, nearly 100 mouth-watering meals. They hunt and fish-and they cook. Here, from some of the countrys top professional chefs-including many who are also hunters and fishermen-are recipes for every kind of wild game and fish. Packed with interviews and recipes, each entry describes not just the chefs different backgrounds-how they came to cook profess

Preparing Fish and Wild Game The Complete Photo Guide to Cleaning and Cookikng Your Wild Harvest (Hardcover (Paper over Boards))

Preparing Fish and Wild Game The Complete Photo Guide to Cleaning and Cookikng Your Wild Harvest Preparing Fish Wild Game is a complete book of dressing, cleaning cooking techniques for preparing fish all types of wild game, including big small game animals, game birds, waterfowl, wild turkey. This photo guide gives complete instructions for dressing, cleaning and cooking all sorts of fish and wild game, including big and small game animals, game birds, waterfowl and wild turkey. Nutrition information accompanies each recipe. 600 photos and illustrations.

Easy Recipes for Wild Game and Fish (Comb Bound)

Easy Recipes for Wild Game and Fish Written by hunter-traveler-cook Ferne Holmes, this book features more than 200 wild recipes for large and small game, wild fowl, and fish. Includes recipes for side dishes to serve with wild game.

Wild Bounty Cookbook Simple and Savory Game Cooking (Paperback (Trade Paper))

Wild Bounty Cookbook Simple and Savory Game Cooking This is truly a one-of-a-kind game cookbook. What will strike you first is its beauty, from the stunning food photography to outdoor pictures celebrating the game and the hunt. And the 237 simple recipes are all absolutely delicious. There8217s not a lot of fuss here, just effective cooking methods to bring out the best in the food8212which is something game enthusiasts are sure to appreciate. Entire chapters are devoted to venison wild turkey upland birds upland game waterfowl soups, stews, and chili and 8220nature8217s garden.8221 There are even salads and desserts using freshly gathered nuts and fruit From Shrimp-Stuffed Tenderloin to Goose Breast in Wine, you8217ll always have plenty of new and exciting ways to prepare your bounty.

Native Indian Wild Game Fish and Wild Foods Cookbook 340 Mouthwatering Recipes from Native Cooks (2nd Edition) (Paperback (Trade Paper))

Native Indian Wild Game Fish and Wild Foods Cookbook 340 Mouthwatering Recipes from Native Cooks (2nd Edition) Celebrate the culinary heritage of Americas native people in this cookbook filled with fascinating cultural facts and tidbits. Over 340 recipes for wild edibles, fruits, fish and seafood, venison, small and big game. Gathered from Zuni, Pueblo, Cherokee, Tlingit, Ojibway and other tribes across North America and updated for the modern cook.