Wild at the Table or Zest

Wild at the Table

Author: Jr S G B Tennant

Here is an extensive and fascinating look back on 275 years of North American game and fish recipes from our forebears who used the same indigenous ingredients still available to us today. This historical record shows that, from a culinary perspective, North America does not constitute a "melting pot," but rather a vast and distinctive buffet that spreads across the centuries with individual influences from American Indians, African Americans, Creoles, Cajuns, Mexicans, thrifty New Englanders, founding fathers, western settlers, and immigrants whose adaptations of Old World cooking techniques to New World foods created timeless recipes. Edited and designed in the spirit of the book Eat Like a Wildman, Wild At The Table is a fascinating history of the development of North American wild game and fish cooking from colonial times to contemporary. Featured are the same freshwater fish, seafood, venison, small game, and game birds that gave rise to regional cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars, graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference.

Table of Contents:

	On the Rise: An Anecdotal History of American Game and Fish Cookery	7
	Game
	Pheasant, Quail Grouse and Dove (also Turkey, Partridge and Pigeon/Squab)	18
	Ducks, Geese Woodcock and Snipe (also Coots, Rails, Cranes and Swans)	46
	Venison, Antelope and Elk (also Moose, Buffalo and Big Horn Sheep	70
	Wild Boar, Javelina, Bear and Rabbit (also Alligator, Squirrel, Raccoon, Frogs Legs and Rattlesnake)	90
	Fish
	Trout, Walleye, Black Bass and Catfish (also Salmon, Pike, Steelhead and Pan Fish)	118
	Striped Bass, Flounder, Seatrout and Redfish (also Snook, Grouper, Bluefish and Pompano)	146
	Tuna, Sea Bass, Shark and Red Snapper (also Mahi Mahi, Swordfish, Cod and Halibut)	175
	Shrimp, Crabs, Clams and Lobsters (also Crayfish, Scallops, Oysters and Conch)	205
	From the Wild Kitchen
	Soups, Stews, Chowders and Terrines	236
	Bread, Crackers, Pastry and Pasta	265
	Sauces, Gravies, Stocks and Marinades	287
	Hazards of the Wild Kingdom: Cockleburrs in the Wild Salad	306
	Resources and Suppliers	308
	Index	310

See also: Psychologie de le fait d'Investir

Zest

Author: Michele Cranston

Celebrate life with ZEST! This superb cookbook from acclaimed chef Michele Cranston shows you how to prepare the tastiest dishes using fresh ingredients and simple methods. You will relish the clean, refreshing flavors of these delicious appetizers, crisp salads, hearty soups, savory entrees, and scrumptious desserts. More than 200 delightful recipes will inspire you to make the most of fresh foods in delectable home-cooked meals. With gorgeous color photography by Petrina Tinslay, ZEST will make your mouth water.