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Chefs
Go Wild : Fish and Game Recipes from America's Top Chefs
Editorial
Reviews - From the Back Cover:
They hunt and
fish - and they cook. Here, from some of the country's 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 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 Resort's 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
sautéed 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!
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here for more information or to order "Chefs Go Wild"
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