Overview

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.

Full Product Details

9781943328062

Table of Contents

Reviews

Janie Hibler has been cooking the fish and game her husband has been bringing home for the last thirty-two years. She is a fine home cook who makes anything that swims, flies, or runs taste delicious. With detailed information on what to buy, where to buy it, and how to cook it, Wild About Game is the only game in town. --Marion Cunningham, author of The Fannie Farmer Cookbook In recipes singing with simplicity, savvy, and sophistication, Janie Hibler leads us out of the woods in cooking game, both wild and farm-raised. Through stories and lore as well as dishes, she teaches home cooks to treasure America's natural bounty, giving us all reason to be Wild About Game. --Cheryl Alters Jamison and Bill Jamison, authors of Born to Grill In Wild About Game Janie has captured the flavor of the cookery as well as the rich culture and history of these foods, which link us to our ancient roots. The recipes, text, photos, and illustrations weave a wonderful web to ensnare any curious cook. --Greg Higgins, Chef/Owner, Higgins Restaurant and Bar

Author Information

James Beard award-winning cookbook author, cooking teacher, and frequent magazine contributor Janie Hibler was a founder of the International Association of Culinary Professionals and served as president from 1999-2000. She was selected as Fiale des Estats Unis (Woman of the Year) in 2006 by the Academie Culinare de France, the American chapter of French Master Chefs. Among the magazines for which Janie has written are Gourment, Food and Wine, Ladies' Home Journal, Bon Appetit, Woman's Day, Sunset, The Oregon Magazine, The Northwest Palate, Cuisine, Fine Cooking and Cooking Light. Janie has taught and lectured extensively on game cooking and the food of her native Pacific Northwest. Having been director of the Kitchen Kaboodle Cooking School and the Discriminating Palate, she has since conducted cooking classes and has appeared on television in New York, Atlanta, Salt Lake City, Connecticut, Seattle, and Portland. In 1992 she was selected speaker in a program titled, ""Cook America: Our Culinary Heritage,"" at the Smithsonian Institute. In 1995 and 1998 she was hired by the State of Oregon to orchestrate a dinner at the James Beard House to showcase the food and wine from the Pacific Northwest. She has been a spokesperson for the Agri-Business Council of Oregon, and since its inception, an active committee member working to establish a year-round Portland public market.

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