Contains 125 recipes featuring over a dozen farm-raised game varieties.
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Book Description
Editorial Reviews
From Library Journal
Farm-raised game is becoming more readily available, and this cookbook shows how to make the most of it. There are good explanations, with recipes, of relevant cooking techniques, and separate chapters on various types of farm-raised game, each featuring one classic preparation and a number of more contemporary dishes, including many recipes from chefs around the country. Game and wine have a natural affinity, and the authors--both are food authorities, associated in different capacities with Fetzer Vineyards--also include (generic) wine suggestions for each dish. More practical than A.J. McClane's A Taste of the Wild ( LJ 8/91), this is recommended for most collections.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
About the Author
John Ash, creator of one of America's most influential restaurants, John Ash & Co. in Sonoma County, is a key figure in the development of California cuisine. Chef Ash is Culinary Director of Fetzer Vineyards.
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Most Helpful Customer Reviews
5.0 out of 5 stars
Game Cookbook Returned - Exchanged for Separate Item,
By MJS "Happy Amazon User" (Iowa USA) - See all my reviews
This review is from: American Game Cooking: A Contemporary Guide To Preparing Farm-raised Game Birds And Meats (Paperback)
Was very happy with the order of this cookbook, but decided it was not exactly what I wanted for a gift to my son-in-law.
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Inside This Book
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First Sentence:
those highly flavored dishes which make up truly gastronomical cookery. Game was clearly held in high esteem in the European kitchen. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
light sauce consistency, individual warm serving plates, cooking until nicely browned, slivered shallots, seeded ripe tomatoes, slotted utensil, serrano chili pepper, marinate quail, black buck antelope, game cooking, boar chops, teaspoon juniper berries, gamy flavor, squab breasts, game cookery, boneless quail, rabbit pieces, small game birds, duck pieces, freshly ground white pepper, sliced yellow onion, ancho chilies, individual serving plates, game products, freshly ground black pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Recommended Wine, United States, Cabernet Sauvignon, Basic Game Meat Stock, New York, Petite Sirah, Johannisberg Riesling, Pinot Noir, Sauvignon Blanc, San Francisco, Northern California, Gamay Beaujolais, New Zealand, Basic Liquid Game Marinade, Parsnip Purée, Long Island, Black Muscat, New Mexico, Sonoma County, Corn Cakes, Jack Daniels, Los Angeles, Parsnip Fries, Paula Wolfert, Ralph Tingle New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
those highly flavored dishes which make up truly gastronomical cookery. Game was clearly held in high esteem in the European kitchen. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
light sauce consistency, individual warm serving plates, cooking until nicely browned, slivered shallots, seeded ripe tomatoes, slotted utensil, serrano chili pepper, marinate quail, black buck antelope, game cooking, boar chops, teaspoon juniper berries, gamy flavor, squab breasts, game cookery, boneless quail, rabbit pieces, small game birds, duck pieces, freshly ground white pepper, sliced yellow onion, ancho chilies, individual serving plates, game products, freshly ground black pepper Key Phrases - Capitalized Phrases (CAPs): (learn more)
Recommended Wine, United States, Cabernet Sauvignon, Basic Game Meat Stock, New York, Petite Sirah, Johannisberg Riesling, Pinot Noir, Sauvignon Blanc, San Francisco, Northern California, Gamay Beaujolais, New Zealand, Basic Liquid Game Marinade, Parsnip Purée, Long Island, Black Muscat, New Mexico, Sonoma County, Corn Cakes, Jack Daniels, Los Angeles, Parsnip Fries, Paula Wolfert, Ralph Tingle New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 36
books:
See all 36 books this book cites
1
book
cites this book:
- The Physiology of Taste: Or Meditations on Transcendental Gastronomy by M. F. K. Fisher on page 3, and Back Matter
- Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe by Mark Charles Miller on page 155, and page 230
- The Time of the Buffalo by Tom McHugh on page 83, and Back Matter
- Cooking With the New American Chefs by Ellen Brown on page 75, and Back Matter
- Cooking of South West France by Paula Wolfert on page 130, and Back Matter
See all 36 books this book cites
- The New Cook's Tour of Sonoma: 200 Recipes and the Best of the Region's Food and Wine by Michele Anna Jordan in Back Matter
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