THE WILD GAME AND FISH COOKBOOK by Jim Bryant

THE WILD GAME AND FISH COOKBOOK

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KIRKUS REVIEW

Not THE game and fish cookbook for American cooks--at all. Anybody with a recent Joy of Cooking can find out more about the likes of ptarmigan, squirrels, and woodchucks, or about successfully gutting a bear or a buck, than the scraps of information Bryant provides. As for the 180-odd recipes: there are lots of simple, inoffensive stews, roasts, and fish dishes, but also a large number of things full of garlic powder and condensed soup. There are no decent guidelines on the special difficulties of cooking most game to achieve tender, moist results, just as there is no intimation that pokeweed can be poisonous if you gather anything but the new spring shoots for the ""poke sallet"" given here. If you don't know how to cook nature's bounty already, you're not going to learn it from this book. The recent L. L. Bean Came and Fish Cookbook by Angus Cameron and Judith Jones isn't THE book either, but it's a masterpiece--particularly in the fish department--compared to this.

Pub Date: Jan. 24th, 1983
Publisher: Little, Brown