Chefs Go Wild: Fish and Game Recipes from America's Top Chefs

by Rebecca Gray

They hunt and fish--and they cook. Here, from some of the country's top professional chefs-many who are also hunters and fishermen--are recipes for every kind of wild game.

Packed with interviews and recipes, each entry describes not just the chef 's background-how he came to cook professionally, his training, and his field experiences--but his theories and techniques for cooking wild and farm-raised fish and game.

Wayne Nish, co-owner and executive chef of Manhattan's March restaurant, weighs in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resorts' Francine Forrester talks about her sagerubbed pheasant and roast garlic sauce, and grilled mallard with cranberry chutney. And from Birmingham, Alabama, Chris Hastings, owner and executive chef of the Hot and Hot Fish Club, provides a menu of rabbit fricassee with roasted summer vegetables and tarragon Dijon sauce. The chefs of CHEFS GO WILD are not only extremely skilled, knowledgeable, and creative, but are charming and interesting individuals as well. The author has not only cooked with them, but hunted and fished with them. Bait the hook, set the oven for 350, and go wild.

227 pages, Hardcover

First published December 1, 2004

About the author

Rebecca Gray has written eleven books about food, including the best-selling Eat Like a Wild Man and the companion to this book, The New Gray's Wild Game Cookbook. She has been a contributing editor for Sports Afield and Attaché and written for Field & Stream, SAVEUR, Town & Country, Playboy, Outside, Martha Stewart Living, and many other publications.
Most recently she served as an expert editor for the 75th anniversary edition of the Joy of Cooking. With her husband, Ed Gray, she founded Gray’s Sporting Journal, the prestigious magazine about hunting and fishing. She lives in Lyme, NH.