D'Artagnan's Glorious Game Cookbook (Hardcover)

by Ariane Daguin (Author), George Faison (Author), Joanna Pruess (Author) "In this section, we give each bird its own chapter to highlight some of the flavors and preparations that work best for each one..." (more)
Key Phrases: celery root cakes, semiboneless quail, cup rendered duck fat, United States, New York, Cabernet Sauvignon (more...)

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.

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Product Details

• Hardcover: 336 pages
• Publisher: Little, Brown (October 1, 1999)
• Language: English
• ISBN-10: 0316170755
• ISBN-13: 978-0316170758
• Product Dimensions: 10.3 x 7.9 x 1 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #647,261 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

36 of 37 people found the following review helpful:

5.0 out of 5 stars Easy to follow recipes and a thorough introduction to game., October 26, 1999

By A Customer

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.

9 of 11 people found the following review helpful:

5.0 out of 5 stars Scrump-diddly-umptios!, November 14, 2001

By	"lavamp" (New York, NY United States) - See all my reviews

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.