<DIV>They hunt and fish--and they cook. Here, from some of the country's top professional chefs-many who are also hunters and fishermen--are recipes for every kind of wild game.

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.


Reader Reviews
We bought this a couple of years ago at a game and wine pairing dinner at Mary's, featured chef Doug Mack's restaurant. With the availability of more and more game meats, and we are certainly blessed with a variety of game farms in our area of Vermont, it is not hard to find either exactly what the recipes call for or some excellent substitute. We have made several of the recipes in the book for special occasion dinners and they were real crowd pleasers.

This has become one of our go-to cookbooks whenever we get ready for a holiday dinner.

Available from Amazon Price: $24.95 Updated on 12-23-2008.