Wild Gourmet : Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs
Overview - 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? Read more...
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More About Wild Gourmet by Marc Mondavi; Jon Bonnell; Daniel Boulud; Travis Brust
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"
- ISBN-13: 9780940864931
- ISBN-10: 0940864932
- Publisher: Boone & Crockett Club
- Publish Date: December 2014
- Page Count: 272
- Dimensions: 10.3 x 8.3 x 1.1 inches
- Shipping Weight: 2.5 pounds