Wild about Game: 150 Recipes for Cooking Farm-Raised and Wild Game - From Alligator and Antelope to Venison and Wild Turkey

I am not a hunter. I won't even step on a spider, and open windows to let flies out. But as a food writer I am a big fan of game - both wild and farm-raised. Just don't ask me to catch my own. The new book, "Wild About Game" by Janie Hibler, is a cookbook plus more. Between the classy covers Hibler has produced a veritable treatise on game: how it is raised; information for each species on handling, seasoning, and best preparation tchniques; a varied group of both traditional and 90's recipes; nutrition data and mail-order game sources. What else does one ask from a cookbook? Recipes such as "slow-roasted duckling with red currant sauce", "venison with mustard-pepper marinade", and "pheasant with herb dumplings and chanterelles" are as comfortable for the home kitchen as in any five-star bistro. Just as nice as the recipes are the photos, historical prints and drawings, and petroglyphs that illustrate "Wild About Game". This reference-cookbook belongs in any complete culinary library.