Wild at the Table: 275 Years of American Game & Fish Cookery

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Summary: Stories, sidebars, graphics, cooking customs, & traditions
Review: Compiled, edited, and designed by cookbook author S.G.B. Tennant, Jr., Wild At The Table: 275 Years Of North American Fish & Game Recipes is more than just another compilation of recipes. It presents the American culinary history of preparing wild game and fish from colonial times to the modern day against a background of stories, sidebars, graphics, cooking customs, traditions, and cuisines. From Barbequed Pheasant Halves; Yuletide Roast Goose; Salt Mountain Moose Roast; Butterflied Squirrel; Batter-Fried Bluegills; and George Washington's Black Sea Bass Roast; to Stuffed Colossal Tiger Prawns; Spiny Lobster Newburg; Terrine of Boar and Venison; Crab Alfredo with Pasta and Black Pepper, Wild At The Table dishes covers all manner of game and fish. Offering information on "Resources and Suppliers" and a not-to-be missed is the unusual chapter for the novice on "Hazards of the Wild Kingdom: Cockleburrs in the Wild Salad". Wild At The Table is a welcome addition to personal, professional, and community library cookbook collections.