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 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 American cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars (including Thomas Jefferson’s review of New Brunswick stew), graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference. Author S.G.B. Tennant, Jr. has held a life-time interest in food with special emphasis on wild game and fish. He is the author of several cook books on these subjects including the Pheasant and Quail, Trout, Ducks & Geese, and Salmon editions of the Game & Fish Mastery Library. He has also served as food editor for Sports Afield and Shooting Sportsman magazines. 312 pages, hardcover, b/w illustrations.
Contents
One The Rise
Game
Pheasant, Quail, Grouse and Dove
Ducks, Geese, Woodcock and Snipe
Venison, Antelope and Elk
Wild Boar, Javelina, Bear and Rabbit
Fish
Trout, Walleye, Black Bass and Catfish
Striped Bass, Flounder, Seatrout and Redfish
Tuna, Sea Bass, Shark and Red Snapper
Shrimp, Crabs, Clams and Lobsters
From the Wild Kitchen
Soups, Stews, Chowders and Terrines
Bread, Crackers, Pastry and Pasta
Sauces, Gravies, Stocks and Marinades
Hazards of the Wild Kingdom: Cockleburrs in the Wild Salad
Resources and Suupliers
Index
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