Synopses & Reviews
This new combined and expanded edition of Carol Vance's two bestselling cookbooks, Wild Game Cookery and Fish and Fowl Cookery, includes everything you need to know to bring your game from field to table. Let her be your guide to all manner of wild food, including:
-- Stuffed steelhead trout and Lake Eric coho salmon steaks
-- Quail with wild rice, whole barbecued wild turkey, and grilled duck breasts
-- Venison sausage, barbecued bear, and moose stew
-- Fiddlehead soup, dandelion salad, and wild scuppernong jelly
Vance is a knowledgeable guide to the special cooking requirements of wild game. In addition, she provides easy, appealing recipes for little-known but commonly available wild greens and edibles. There are comprehensive instructions on making homemade sausage and smoking fish, and tips on the safe field preparation and handling of wild game.
Now completely revised and updated, Carol Vance's classic guide to wild foods offers delicious new ideas for the hunter, fisher, forager, and adventurous cook.