Chefs Go Wild Fish and Game Recipes from America's Top Chefs
Language: English
Published by Lyons Press, Guildford Ct., 2004
- First Edition
- Hardcover
- Used
Seller: Lavender Path Antiques & Books, harwinton, CT, U.S.A.Lavender Path Antiques & Books
AbeBooks seller since September 8, 2005
Association member: SNEAB
Condition: Used - Fine
£ 9.34
Quantity: 1 available
Add to basketItem description from seller
Hardcover, 227 pages in fine condition with near fine dustjacket, faint rubbing to jacket. Jacket is price clipped. 1st edition, 1st printing. Packed with interviews and recipes, each entry describes not just the chef's 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. The author has both cooked with these chefs, and hunted and fished with them as well.; 8vo - over 7¾" - 9¾" tall.
Seller Inventory # 004848
- Title
- Chefs Go Wild Fish and Game Recipes from America's Top Chefs
- Author
- Rebecca Gray
- Publisher
- Lyons Press, Guildford Ct.
- Publication year
- 2004
- Condition
- Fine
- Dust jacket
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1592282482
- ISBN 13
- 9781592282487
- Edition
- First Edition.
- Seller catalogs
- Cookbooks
Packed with interviews and recipes, each entry describes not just the chef 's background-how he came to cook professionally, his training, and his field experiences--but his theories and techniques for cooking wild and farm-raised fish and game.
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 Resorts' Francine Forrester talks about her sagerubbed pheasant and roast garlic sauce, and grilled mallard with cranberry chutney. And from Birmingham, Alabama, Chris Hastings, owner and executive chef of the Hot and Hot Fish Club, provides a menu of rabbit fricassee with roasted summer vegetables and tarragon Dijon sauce. The chefs of CHEFS GO WILD are not only extremely skilled, knowledgeable, and creative, but are charming and interesting individuals as well. The author has not only cooked with them, but hunted and fished with them. Bait the hook, set the oven for 350, and go wild.
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About the Author
"About the title" may belong to another edition of this title.
Lavender Path Antiques & Books
harwinton, CT, U.S.A.
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We are located in an old schoolhouse built in 1783, in the quaint village of Harwinton, Ct. Browse our bookshop with over 15,000 tittles. Mostly hardcover, many 1st editions. Ask about book search services. Our adjoining antique shop specializes in vintage jewelry, accessories, china, silver and glass. Over 300 vintage hats on display. We have everything you need for the "Ultimate Teaparty" from 100's of cookbooks to teapots and cups, and vintage hats and gloves to wear. We have been at this location for 16 years. We are open by chance or appointment during the week,(call 860-689-8081 for hours) 11am to 5pm on Saturdays and Sundays. Closed Mondays.…
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Lavender Path Antiques & Books
CT, U.S.A.
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Address: 50 South Rd. Harwinton, Ct. 06791 USA
Email: caromano@snet.net
Phone (860)689-8081
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