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

Gray, Rebecca

Hardcover

ISBN 10: 1592282482 ISBN 13: 9781592282487

Verlag: The Lyons Press, 2004

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

REBECCA GRAY has written seven books about food, including the best-selling Eat Like A Wild Man. She is a contributing editor to Sports Afield and Attache, and has written for Field & Stream, Saveur, Town & Country, Playboy, Outside, Martha Stewart Living, and many other national publications. She also founded Gray's Sporting Journal with her husband in 1975. She lives in Lyme, New Hampshire.

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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!

Details zur Ausgabe

• Verlag: The Lyons Press
• Erscheinungsdatum: 2004
• Sprache: Englisch
• ISBN 10: 1592282482
• ISBN 13: 9781592282487
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 227
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: WordUnited GmbH; distribution@wordunited.com; ; Theodorstrasse 105; DUSSELDORF; 40472; Deutschland