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Eat Like a Wildman: 110 Years of Great Game and Fish Recipes

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Eat Like a Wildman: 110 Years of Great Game and Fish Recipes Cover

 

Synopses & Reviews

Publisher Comments:

Antelope and porcupines in Africa. Feral cats and wild goats in Australia. Deer, pheasants, and rabbits in the United States and Europe. These are just a few of the worldandrsquo;s game animals, or creatures hunted for food. Game has been central to the development of humanity and forms a core part of culturesandmdash;and meat industriesandmdash;from the Amazon to the Arctic. But despite the ubiquity of its consumption, it has never been the subject of a culinary overview. Paula Young Lee rectifies this oversight in Game, describing the fascinating history of a food so diverse it ranges from luxury good to staple of the poor.
and#160;
Describing how animals from quail and oryx to dormice were once so avidly pursued that they became semi-domesticated, Lee traces the rise and fall in the prevalence of hunting some animals, as well as illustrating how dishes like bear paws, reindeer pandacirc;tandeacute;, and lark pie have seen their popularity come and go. She provides insight into the politically charged arena of hunting laws and discusses the customs and difficulties in hunting game for food, while offering up fun factsandmdash;such as how venison was once so coveted that cookbooks gave instructions for disguising beef as a counterfeit. Featuring unusual recipes for many little-eaten animals and cuts of meat, Game will be gobbled up by readers alongside a steaming bowl of rabbit stew.

Synopsis:

From a collection of some of the wildest, most delicious wild game and fish recipes that Sports Afield magazine has published over the last 110 years, lifelong food connossieur and cookbook author Gray selected and infused a collection of wonderful-tasting old standards with her own culinary wizardry. She provides meticulous instruction on the best methods for cooking fish and game, redefining how to "eat like a wild man."

About the Author

and#160;Paula Young Lee is a faculty fellow at the Center for Animals and Public Policy at the Cumming School of Veterinary Medicine at Tufts University in Massachusetts. She is the author of Meat, Modernity, and the Rise of the Slaughterhouse and How to be a Homeless Frenchman.

Table of Contents

Introduction

1.and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; The Hunting of the Snark: A Brief Overview of Game

2.and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; The Culinary Crucible:and#160; Of Law and Lusciousness

3.and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; It Tastes Like Chicken: Falconry, Trapping and Subsistence Hunting

4.and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; The Raw and the Cooked: Making Your Own Meat

5.and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160; The Forlorn Table

Recipes

Select Bibliography

Websites and Associations

Acknowledgements

Photo Acknowledgements

Index

Product Details

ISBN:
9781572230880
Author:
Gray, Rebecca
Publisher:
Willow Creek Press
Author:
Lee, Paula Young
Author:
Grey, Rebecca
Location:
Mincocqua, Wis. :
Subject:
Cookery
Subject:
Cookery (fish)
Subject:
Meat
Subject:
Cookery (Wild foods)
Subject:
Cookery (game)
Subject:
Specific Ingredients - Meat
Subject:
Specific Ingredients - Game
Subject:
Cooking and Food-Meats
Subject:
General Cooking
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series:
Reaktion Books - Edible
Series Volume:
pt. 2
Publication Date:
19970831
Binding:
HARDCOVER
Language:
English
Illustrations:
40 color plates, 20 halftones
Pages:
152
Dimensions:
7.75 x 4.75 x 0.7 in

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Wild Game
Cooking and Food » By Ingredient » Wild Foods
Cooking and Food » General

Eat Like a Wildman: 110 Years of Great Game and Fish Recipes Used Hardcover
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Product details 152 pages Willow Creek Press - English 9781572230880 Reviews:
"Synopsis" by , From a collection of some of the wildest, most delicious wild game and fish recipes that Sports Afield magazine has published over the last 110 years, lifelong food connossieur and cookbook author Gray selected and infused a collection of wonderful-tasting old standards with her own culinary wizardry. She provides meticulous instruction on the best methods for cooking fish and game, redefining how to "eat like a wild man."
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