Synopses & Reviews
From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low-fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm-raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere.
Clearly, the time is right for ""Wild About Game, ""a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm-raised game. The 150 recipes range from simple dishes--Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs--to sophisticated ones--Venison Osso Buco and Ostrich Satay.
""Wild About Game"" is divided into chapters by the types of game--birds, large game, and small and exotic game. Each begins with an explanation of each type of animal--wild and farm-raised--including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part--the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non-game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes.
Color photographs of favorite dishes and archivalphotographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from ""Wild About Game,"" and you'll soon be wild about game yourself.
""Janie Hibler has been cooking the fish and game her husband has been bringing home for the last thirty-two years. She is a fine home cook who makes anything that swims, flies, or runs taste delicious. With detailed information on what to buy, where to buy it, and how to cook it, ""Wild About Game"" is the only game in town.""
--Marion Cunningham, author of ""The Fannie Farmer Cookbook""
""In recipes singing with simplicity, savvy, and sophistication, Janie Hibler leads us out of the woods in cooking game, both wild and farm-raised. Through stories and lore as well as dishes, she teaches home cooks to treasure America's natural bounty, giving us all reason to be ""Wild About Game.""""
--Cheryl Alters Jamison and Bill Jamison, authors of ""Born to Grill""
""In ""Wild About Game"" Janie has captured the flavor of the cookery as well as the rich culture and history of these foods, which link us to our ancient roots. The recipes, text, photos, and illustrations weave a wonderful web to ensnare any curious cook.""
--Greg Higgins, Chef/Owner, Higgins Restaurant and Bar
With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table.
About the Author
Janie Hibler is a contributing writer to ""Gourmet"", ""Food and Wine"", and ""Bon