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Chefs go wild : fish and game recipes from America's top chefs by Gray, Rebecca is a cooking available to read on EtoBox.

What is Chefs go wild : fish and game recipes from America's top chefs about?

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. <br> 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. <br> 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. <br> 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 wit

Who reads Chefs go wild : fish and game recipes from America's top chefs?

Author

Gray, Rebecca

Publisher

The Lyons Press

Published

2004

Language

EN

ISBN

9781592282487

Category

cooking

Subjects

Cooking

Rating

5 / 5 (1 ratings)

Updated

2026-03-14