Overview

A comprehensive and fascinating cookbook on preparing sublime game dishes. This enticing and informative cookbook explains, from forest to table, how to make the most of wild game. Absorbing and engaging, it is not only full of information about game but also introduces you to several wild plants that pair especially well with the suggested dishes. In addition to 150 mouth watering recipes, it features numerous nuggets of information, such as recipes for making broths, gravies, marinades and glazes. From tips on preparing and cooking game to the different species available throughout North America, this is a valuable primer for anyone who already includes game in their diet or those home cooks who are just discovering wild game for the first time. Featuring: . Tips on Preparing and Cooking Game Birds and The Different Species of Game Birds. Game bird recipes for: Duck, Woodcock, Grouse, Ptarmigan, Guineafowl, Partridge, Rock Dove, Northern Bobwhite, Pheasant, Quail, Thrush, Lark and Lapwing . Tips on Preparing and Cooking Game Animals and The Different Species of Game Animals. Game animal recipes for: Caribou, Deer, Baby Wild Boar, Muskox, Black Bear, Beaver, Hare, Seal and Squirrel . Handy information on using the flesh and giblets of game, wine pairing suggestions, the various cuts of meat and general butchery terms. This wide-ranging book will lead you to rediscover the taste of nature. AUTHOR: Jean-Paul Grappe has been a teacher, an award-winning cookbook author, and the chef and owner of four major restaurants for nearly 25 years. 200 colour photos

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9780778805168

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Reviews

Grappe a chef and author of numerous cookbooks, dedicates this recipe collection to game meat, whose flesh is more substantial and flavorful than that of domestic animals. Grappe provides detailed recipes for preparing both game birds, such as geese, quail, and ducks, and game animals, including moose, deer, and rabbits, using the finest ingredients and methods to create works of high gastronomic art. In addition to recipes, he packs his book with sections detailing the structure and tenderness of different kinds of meat, as well as directions for cooking meat according to the animal's age and the level of applied heat. There are also field guide-style breakdowns of animal characteristics and habitats. Grappe's book is beautifully illustrated with large, color photos of the live animals in addition to prepared dishes. The niche subject matter may limit readership to hunters and gastrophiles, but those looking for a rich guide to fine wild dining need look no further.-- (11/20/2015)

Author Information

Jean-Paul Grappe has been a teacher, an award-winning cookbook author, and the chef and owner of four major restaurants for nearly 25 years.

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