Description:
Americans are enjoying more game and fresh foie gras than ever. This happy state of affairs is due largely to D'Artagnan--the country's main purveyor of game and domestically produced foie gras--and the zeal of its game-enthusiast owners, Ariane Daguin and George Faisan. The two, joined by food writer Joanna Pruess, now offer D'Artagnan's Glorious Game Cookbook, a long-overdue look at game cookery today. The book presents more than 200 classic and contemporary recipes, many collected from some of the country's best chefs. Game novices and those wanting to explore more fully the wide range of game products now available should be delighted. Chapters devoted to game birds and farm-raised poultry, game meats, foie gras, sausages, and charcuterie offer a rich range of modern, approachable recipes including grabbers like Roasted Capon with Chestnut Honey, Dixie Duck Confit, Venison Chili with Apples, and Partridge, Pear, and Wild Mushroom Strudel. More traditional dishes, like Poule au Pot or Moroccan Squab Pie, and foie gras specialties including foie gras terrine and Pan-Roasted Foie Gras Roti with Sauternes Sauce anchor the collection. Anecdotes such as "A Passionate Grouse Lover's Challenge," interviews with game growers and providers, cooking tips and how-tos, as well as a foie gras primer and liver lexicon entertain and inform. Once considered beyond the reach of most, game today is an ever-more available, affordable, and delicious treat, a point the book brings home in dozens of enticing ways. --Arthur Boehm
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