Chefs Go Wild: Fish and Game Recipes from America's Top Chefs [Hardcover]

Rebecca Gray (Author)

Book Description

Publication Date: December 1, 2004

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.

Editorial Reviews

Review

"Truly a book that has a place in both the kitchen and the library...one of the only cookbooks ever written that gives the reader valuable insight on the attitudes and characteristics of individula chefs as well as how to create their signature recipes."--Big Game Fishing Journal

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 sauteed 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!

See all Editorial Reviews

Product Details

• Hardcover: 240 pages
• Publisher: The Lyons Press; 1st edition (December 1, 2004)
• Language: English
• ISBN-10: 1592282482
• ISBN-13: 978-1592282487
• Product Dimensions: 9 x 6.8 x 1.1 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,337,985 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Well Worth Owning, April 30, 2007

By 

Bob Turcot (Monkton, Vermont) - See all my reviews
(REAL NAME)   

This review is from: Chefs Go Wild: Fish and Game Recipes from America's Top Chefs (Hardcover)

We bought this a couple of years ago at a game and wine pairing dinner at Mary's, featured chef Doug Mack's restaurant. With the availability of more and more game meats, and we are certainly blessed with a variety of game farms in our area of Vermont, it is not hard to find either exactly what the recipes call for or some excellent substitute. We have made several of the recipes in the book for special occasion dinners and they were real crowd pleasers.

This has become one of our go-to cookbooks whenever we get ready for a holiday dinner.

1 of 2 people found the following review helpful:

5.0 out of 5 stars Chefs Offer Favorite Game Recipes, January 7, 2005

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: Chefs Go Wild: Fish and Game Recipes from America's Top Chefs (Hardcover)

This is allstar collection from chefs who like to hunt and prepare game, all kinds of game: venison, fish, rabbit, moose, birds, alligator. You get the picture. Actually only improvement would be some color pictures of finished dishes.

Each chef is given brief writeup about his career and involvement with hunting and game and then presents few of his favorite recipes. These are not the chefs of TV fame, not many in fact many of us will recognize, but don't let this be discouragement to this excellent work. There is chef who cooks at times for George Bush, and Robert Mondavi Jr.

Only limited sources of game [when given to by hunter friends] or that which can acquire at local stores. But have managed to try several with excellent results: Herb-Cured Duck Breast with Cranberry and Tawny Port Sauce; Seared Grouper with Purple Mashed Potatoes, Steamed Asparagu, and Crawfish Remoulade; Sauteed Pheasant Breast with Sage Rub and Roast Garlic Sauce.

Each recipe has tips on prep at each stage with some alternatives given and accompaniment tips as well as wine.

What a gift for that game fan of yours.