by Rebecca Gray
Trade Paperback edition 6" X 9" 264 pages
“Game is ultimately the most American ingredient, the only possible food
capable of establishing itself as a defining element in a true American cuisine.”
So writes Rebecca Gray in the Preface of The New Gray’s Wild Game
Cookbook, and for the next 61 menus and 180 individual recipes she gives
us what amounts to a celebration of wild game as the ultimate gourmet food.
Here, in abundance, is the joy and exhilaration of preparing exquisitely
matched accompaniments to beautifully prepared main dishes of venison,
wild fowl, upland birds and other choice meats brought to the table by the
North American hunter. Laid to rest, through anecdote, personal experience
and technical exposition, is any vestige of the intimidation a cook might feel
when faced with a just-bagged bird.
Extensively revised and updated from the original, The New Gray’s Wild
Game Cookbook, in addition to separate, menu-filled chapters on Venison,
Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such
diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit),
contains detailed and stylishly-written chapters on Game Care (not the usual
field-dressing and cutting instructions, but a carefully-researched and wittily presented
discussion of what matters most to the cook) and A Few
Suggestions (advice and opinion that respects the reader’s own experience
while passing along nearly thirty years of absorbed interest in fine preparation
of tasteful wild game meals).
“Becky Gray is Martha Stewart with a shotgun.”