A Greek-American hunter, fisherman and chef has written a well-rounded book not only on cooking game and fish, but on how to hunt, how to fish, the dressing of game and cleaning of fish, on protecting the ""bag"", using all parts, preparation for freezing, etc. The section devoted to cooking covers many facets:- the marinades and the sauces, the procedures with different types of game (venison perhaps carrying the major space) and throughout there are bits of personal experience that liven the whole. The final part on game has to do with Shish Kabobs- and some of the secrets of Greek preparation are shared. Fishing deals first with fresh, then with salt water fish- the preparation, dressing, cooking and serving. The market- the hunter and the fisherman, rather than the home cook.