Ariane Daguin and George Faison, owners of D'Artagnan, have been supplying top chefs around the country with game and foie gras for almost fifteen years. Meats such as venison, rabbit, and buffalo are now recognized as healthier and more flavorful alternatives to beef and chicken, and are increasingly available in local supermarkets. The authors provide both classic and contemporary recipes for game ranging from basic roasted birds to elaborate foie gras-enhanced dishes. The recipes often lighten traditional game preparations without losing any of their special character. Among the nearly zoo recipes are Rack of Venison with Szechuan Pepper and Spicy Fruit Chutney, Raspberry-Glazed Poussin with Wild Mushrooms, and Wild Game Sausages on Basil-Flecked Polenta. The authors include suggestions for a complementary vegetable or other side dish, as well as wine or other beverage pairings.
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Book Description
Editorial Reviews
Amazon.com Review
Americans are enjoying more game and fresh foie gras than ever. This happy state of affairs is due largely to D'Artagnan--the country's main purveyor of game and domestically produced foie gras--and the zeal of its game-enthusiast owners, Ariane Daguin and George Faisan. The two, joined by food writer Joanna Pruess, now offer D'Artagnan's Glorious Game Cookbook, a long-overdue look at game cookery today. The book presents more than 200 classic and contemporary recipes, many collected from some of the country's best chefs. Game novices and those wanting to explore more fully the wide range of game products now available should be delighted.
Chapters devoted to game birds and farm-raised poultry, game meats, foie gras, sausages, and charcuterie offer a rich range of modern, approachable recipes including grabbers like Roasted Capon with Chestnut Honey, Dixie Duck Confit, Venison Chili with Apples, and Partridge, Pear, and Wild Mushroom Strudel. More traditional dishes, like Poule au Pot or Moroccan Squab Pie, and foie gras specialties including foie gras terrine and Pan-Roasted Foie Gras Roti with Sauternes Sauce anchor the collection. Anecdotes such as "A Passionate Grouse Lover's Challenge," interviews with game growers and providers, cooking tips and how-tos, as well as a foie gras primer and liver lexicon entertain and inform. Once considered beyond the reach of most, game today is an ever-more available, affordable, and delicious treat, a point the book brings home in dozens of enticing ways. --Arthur Boehm
From Publishers Weekly
The owners of D'ArtagnanAthe country's main distributors of domestic foie gras and wild game, whose customers include Le Cirque and the White HouseAalong with food writer Pruess, present a dense, picturesque volume that is in parts shameless promotion, learned discourse on food exotica and intriguing recipes. Advertorials abound as the authors promote not only their own shop, but also bring in their suppliers to do riffs on what they raise and why it's good. An owner of South Carolina's Manchester Farms, for instance, explains more than readers need to know about her semiboneless quail. The authors' prose style switches from sturdy and useful explorations of wild meats (grouse and woodcock, deer and elk), to hyperbolic menu-speak like this description of a chicken dish: "Plump poussin, lacquered with sweet raspberry glaze, play against earthy wild mushrooms and toothy, hearty wild rice pancakes." Nonetheless, the dishes themselves make up for the excess verbiage. Ground cumin and a tomato-avocado pico de gallo enlivens a batch of Ostrich Fajitas. And wild boar, orange juice, beer, yucca and poblano chilies poured into a spicy pie shell becomes Yucatecan Boar Pot Pie with Jalape?o-Corn Crust. Adventuresome cooking comes rarely without sacrifice. Readers may have to fend off the boasting nature of the text in order to discover new dinner ideas. (Oct.)
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Most Helpful Customer Reviews
37 of 38 people found the following review helpful:
5.0 out of 5 stars
Easy to follow recipes and a thorough introduction to game.,
By A Customer
This review is from: D'Artagnan's Glorious Game Cookbook (Hardcover)
The book covers recipes for game birds (chicken, capon, poussin, duck, goose, guinea hen, ostrich,quail, etc.) game meats and foie gras, sausages and charcuterie. What is special is the detailed instructions that make it very easy for even an inexperienced cook to produce a delicious and different meal. Sidebars add interesting information on techniques, definitions and facts about game. The pictures are beautiful and the text well written. I enjoy reading the book as well as cooking the recipes.
10 of 12 people found the following review helpful:
5.0 out of 5 stars
Scrump-diddly-umptios!,
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This review is from: D'Artagnan's Glorious Game Cookbook (Hardcover)
This is not a book for beginners as it refers to demi-glaces, reductions, and terrines as integral parts of the dish. However, for those of us with the knack, this tells you everything you need to know about roasting Bambi or Daffy or multitudes of critters named after former vice-presidents and cities. If you think you will doze off if you eat anymore chicken, then it is time to venture into the exciting world of game. Get to know what complex flavors are and kick your cooking level up a notch (to borrow a phrase). We are grown-ups now. It is time to experience adult flavors. You will love this book and your appreciation of food, wine and therefor-life itself will rise.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
In this section, we give each bird its own chapter to highlight some of the flavors and preparations that work best for each one. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
celery root cakes, semiboneless quail, cup rendered duck fat, heat duck fat, cup duck, duck prosciutto, sweet potato croquettes, venison stew meat, guinea hen breasts, whole foie gras, cups duck, large heavy casserole, mediumhigh heat, place squab, garlic confit, canula oil, ostrich fillets, warmed dinner plates, cooking bits, browned particles, folded kitchen towel, large resealable plastic bag, add venison, cook second side, wing joints Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Cabernet Sauvignon, French Kisses, Granny Smith, New Zealand, George Faison, Bain of Tarves, Manchester Farms, Commonwealth Farms, Daniel Boulud, Middle Ages, North America, Old World, South Carolina, Yukon Gold, Chez Panisse, Great Northern, Latin American, Middle Eastern, Mullah Nasruddin, San Francisco, Stephen Day New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
In this section, we give each bird its own chapter to highlight some of the flavors and preparations that work best for each one. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
celery root cakes, semiboneless quail, cup rendered duck fat, heat duck fat, cup duck, duck prosciutto, sweet potato croquettes, venison stew meat, guinea hen breasts, whole foie gras, cups duck, large heavy casserole, mediumhigh heat, place squab, garlic confit, canula oil, ostrich fillets, warmed dinner plates, cooking bits, browned particles, folded kitchen towel, large resealable plastic bag, add venison, cook second side, wing joints Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Cabernet Sauvignon, French Kisses, Granny Smith, New Zealand, George Faison, Bain of Tarves, Manchester Farms, Commonwealth Farms, Daniel Boulud, Middle Ages, North America, Old World, South Carolina, Yukon Gold, Chez Panisse, Great Northern, Latin American, Middle Eastern, Mullah Nasruddin, San Francisco, Stephen Day New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 5
books:
- The Three Musketeers by Alexandre Dumas in Front Matter
- Directions for Cookery, in its Various Branches by Eliza Leslie on page 93
- Department of Agriculture: Forest Service: [Hc]: [1992-93]: House of Commons Papers: [1992-93] by Great Britain on page 224
- The Three Musketeers by Alexandre Dumas père in Front Matter
- The Man Who Ate Everything by Jeffrey Steingarten on page 186
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