Especially for huntsmen, fishermen and ladies who consider wining and herbing their bag/ catch immediately, one of the prime joys of the sport. The authors have included material and recipes from Game Cookery (1958) by the late Ray Camp, a sportsman of considerable reputation; but there is a good deal of new matter particularly game fish recipes. The essentials of larding (often disastrously omitted in game-cookery) utensils (a new non-piercing rotisserie is mentioned); curing, etc., introduce a heady selection of recipes, including the apoccryphal Cape Cod coot stew. Wines, herbs, sauces, delectable side dishes receive sympathetic attention. With illustrations and a preface by Silas Spitzer of Holiday Magazine, this is an attractive lure for the imaginative gourmet sportsman and his indefatigable wife.