Chefs Go Wild: Fish and Game Recipes from America's Top Chefs by Rebecca Gray

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1592289002
  • ISBN 13 9781592289004
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Lyons Press
  • Imprint Lyons Press

Publishers Text

They hunt and fish--and they cook. Here, from some of the country's 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 Manhattan's 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.

Other cookbooks by this author