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Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey |
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Wild About Game: 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey |
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by: Janie Hibler
Dewey Decimal Number: 641.691 EAN: 9780767901529 Edition: 1 ISBN: 0767901525 Label: Broadway Languages: Manufacturer: Broadway Number Of Items: 1 Number Of Pages: 320 Publication Date: October 13, 1998 Publisher: Broadway Release Date: October 13, 1998 Studio: Broadway Editorial Review: Product Description: From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low-fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm-raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere. Clearly, the time is right for Wild About Game, a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm-raised game. The 150 recipes range from simple dishes--Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs--to sophisticated ones--Venison Osso Buco and Ostrich Satay. Wild About Game is divided into chapters by the types of game--birds, large game, and small and exotic game. Each begins with an explanation of each type of animal--wild and farm-raised--including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part--the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non-game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes. Color photographs of favorite dishes and archival photographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from Wild About Game, and you'll soon be wild about game yourself. Related Items:
Average Rating:
 Rating: - This cookbook-reference book belongs in every complete culinI am not a hunter. I won't even step on a spider, and open windows to let flies out. But as a food writer I am a big fan of game - both wild and farm-raised. Just don't ask me to catch my own. The new book, "Wild About Game" by Janie Hibler, is a cookbook plus more. Between the classy covers Hibler has produced a veritable treatise on game: how it is raised; information for each species on handling, seasoning, and best preparation tchniques; a varied group of both traditional and 90's recipes; nutrition data and mail-order game sources. What else does one ask from a cookbook? Recipes such as "slow-roasted duckling with red currant sauce", "venison with mustard-pepper marinade", and "pheasant with herb dumplings and chanterelles" are as comfortable for the home kitchen as in any five-star bistro. Just as nice as the recipes are the photos, historical prints and drawings, and petroglyphs that illustrate "Wild About Game". This reference-cookbook belongs in any complete culinary library.
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