Wild Gourmet
Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs
Published on 7. December 2014
Book
Hardback
272 pages
978-0-940864-93-1 (ISBN)
Description
Wild Gourmet makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal they'll never forget.
Looking for new ways to prepare the wild game you harvested this season? Do you want easy recipes that produce unique and delicious results? Do you need tips for processing your venison that will all but guarantee top-notch flavor?
In Wild Gourmet, America's most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey.
New to hunting and fishing? Locavores and health-conscious cooks are turning to wild game, and they're discovering what sportsmen have known all along: The tastiest, healthiest meat is wild meat. Wild Gourmet will demystify processing and preparing your harvest.
Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.
Wild Gourmet also includes an 84-page section that includes important tips for processing your game, fish, and fowl from Chef Daniel Nelson that will elevate the flavor of your meat to the next level. Also includes step-by-step, illustrated instructions for skinning game and butchering elk, squirrel, rabbit, duck, turkey, and salmon.
BONUS: Wild Game Meat poster included in every book! Beautiful, fully-illustrated 24x36-inch double-sided reference poster with venison cuts and preparation techniques.
Contributing Chefs include: Jon Bonnell (Texas), Daniel Boulud (New York), Travis Brust (Virginia), Michael Chiarello (California), Josh Drage (Montana), Chris Hughes (Texas), Bob Hurley (California), Emeril Lagasse (Louisiana), Scott Leysath (California), Jorge Morales (Montana), Daniel Nelson (Michigan), Holly Peterson (California), Susan Prescott-Havers (Wyoming), Anthony Scanio (Louisiana), and Hank Shaw (California).
Awards: 2015 Gold Award Winner – IBPA Benjamin Franklin Awards, Cookbooks
Looking for new ways to prepare the wild game you harvested this season? Do you want easy recipes that produce unique and delicious results? Do you need tips for processing your venison that will all but guarantee top-notch flavor?
In Wild Gourmet, America's most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey.
New to hunting and fishing? Locavores and health-conscious cooks are turning to wild game, and they're discovering what sportsmen have known all along: The tastiest, healthiest meat is wild meat. Wild Gourmet will demystify processing and preparing your harvest.
Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in Wild Gourmet. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.
Wild Gourmet also includes an 84-page section that includes important tips for processing your game, fish, and fowl from Chef Daniel Nelson that will elevate the flavor of your meat to the next level. Also includes step-by-step, illustrated instructions for skinning game and butchering elk, squirrel, rabbit, duck, turkey, and salmon.
BONUS: Wild Game Meat poster included in every book! Beautiful, fully-illustrated 24x36-inch double-sided reference poster with venison cuts and preparation techniques.
Contributing Chefs include: Jon Bonnell (Texas), Daniel Boulud (New York), Travis Brust (Virginia), Michael Chiarello (California), Josh Drage (Montana), Chris Hughes (Texas), Bob Hurley (California), Emeril Lagasse (Louisiana), Scott Leysath (California), Jorge Morales (Montana), Daniel Nelson (Michigan), Holly Peterson (California), Susan Prescott-Havers (Wyoming), Anthony Scanio (Louisiana), and Hank Shaw (California).
Awards: 2015 Gold Award Winner – IBPA Benjamin Franklin Awards, Cookbooks
More details
Language
English
Place of publication
United States
Product notice
sewn/stitched
Cloth over boards
Illustrations
300 colour illustrations, 3 tables
Dimensions
Height: 261 mm
Width: 210 mm
Thickness: 27 mm
Weight
1150 gr
ISBN-13
978-0-940864-93-1 (9780940864931)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Content
INTRODUCTION by Marc C. Mondavi, B&C Vice President of Communications
PREFACE by Julie Tripp, B&C Director of Publications
GAME RECIPES: And by game, we mean everything from squirrel to elk, including antelope, bear, caribou, elk, rabbit, squirrel, venison and wild boar
FISH RECIPES: If it comes from the ocean, stream or lake, you'll find it here, including abalone, Arctic char, blue crab, clams, halibut, salmon, sturgeon, trout, walleye and white fish
FOWL RECIPES: Covering the most common winged game in North America, including chukar, dove, duck, goose, grouse, pheasant, quail and turkey
PROCESSING: All facets of processing your game with a detailed processing overview | rabbit | squirrel | elk | duck | turkey | salmon
APPENDIX
Wine Glossary
Recommended Cooking Techniques and Internal Temperatures
Nutritional Benefits of Wild Game and Fish | Moira M. Tidball
Gourmet Gone Wild | Jordan Pusateri Burroughs & Erin McDonough
Meet the Chefs
Recipe Index
About the Boone and Crockett Club
Acknowledgments
PREFACE by Julie Tripp, B&C Director of Publications
GAME RECIPES: And by game, we mean everything from squirrel to elk, including antelope, bear, caribou, elk, rabbit, squirrel, venison and wild boar
FISH RECIPES: If it comes from the ocean, stream or lake, you'll find it here, including abalone, Arctic char, blue crab, clams, halibut, salmon, sturgeon, trout, walleye and white fish
FOWL RECIPES: Covering the most common winged game in North America, including chukar, dove, duck, goose, grouse, pheasant, quail and turkey
PROCESSING: All facets of processing your game with a detailed processing overview | rabbit | squirrel | elk | duck | turkey | salmon
APPENDIX
Wine Glossary
Recommended Cooking Techniques and Internal Temperatures
Nutritional Benefits of Wild Game and Fish | Moira M. Tidball
Gourmet Gone Wild | Jordan Pusateri Burroughs & Erin McDonough
Meet the Chefs
Recipe Index
About the Boone and Crockett Club
Acknowledgments