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    Cooking Books -> Seafood

    The Fish and Game Cookbook: Over Two Hundred Time-Honored Recipes

    by:
    Bashline, Sylvia




    Publisher:
    The Lyons Press
    Published: August 2000
    ISBN: 158574011X
    Format:Hardcover
    Pages:272


       Read More, Buy It

    Book Description
    Back Cover Copy
    The Fish and Game Cookbook provides dozens of outstanding dishes, many of which have been neglected by standard cookbooks. Sylvia Bashline presents an array of tempting options for preparing all manner of fish and game: pheasant, quail, woodcock, ruffed grouse, wild turkey, rabbit, deer, all types of trout, northern pike, salmon, shad, bluefish, and more. The simple, yet elegant recipes include: Venison Moussaka, Shark Tetrazzini, Trout with Cucumber Sauce, Broiled Goose in Mustard Sauce, Curried Fried Squirrel, Baked Striped Bass with Shrimp Stuffing, Almond-stuffed Shad, and much, much more. Also here are tips and recipes for clay pot cooking, Dutch oven cooking, making jerky and pemmican, and cooking and baking with berries, fruit, wild greens, mushrooms, and wild nuts. Bashline also suggests appropriate wine to go with each type of game. This bountiful cookbook is perfect for the sportsman or anyone who enjoys dining on fresh fish and game. (6 X 9, 272 pages)


    About the Author
    Sylvia Bashline is a former food columnist for Outdoor Life magazine. She has won top awards from the Outdoor Writers Association of America and has written for a dozen outdoor periodicals.

    Book Description
    Here is a unique cookbook by the former food columnist for Outdoor Life magazine.

    Included here are dozens of outstanding recipes, many of which have been neglected by standard cookbooks:

    * Venison Moussaka * Shark Tetrazzini * Trout with Cucumber Sauce * Broiled Goose in Mustard Sauce * Curried Fried Squirrel * And over 200 more!

    In addition to tempting options for preparing all manner of game and fish, Sylvia Bashline both educates and amuses us with spirited stories about her own wild cooking experiences. (Have you ever fried venison liver in the midst of a snowstorm or broiled salmon fillets on a slab of birchbark?)

    Also included are instructions for cleaning fish and game, as well as tips on selecting appropriate wine for each dish.


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