D'artagnan's Glorious Game Cookbook

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"D'Artagnan is America's foremost supplier of game meats and foie gras. In this sumptuous book, owners Ariane Daguin and George Faison team up with veteran food writer Joanna Pruess to adapt outstanding game recipes for the home cook. The result is a collection of nearly 200 game classics and original creations to be enjoyed year-round, ranging from simple roasted birds to elaborate foie gras-enhanced dishes. For fifteen years D'Artagnan has been supplying top chefs with quality game. Now that these products are available in local supermarkets ...
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1999 Hardcover New Never read; top front of dust jacket has a little shelf-wear. 100% Money Back Guarantee! Ships within 1 business day, includes tracking. Carefully packed. ... Serving satisfied customers since 1987. Read more Show Less

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Hardcover with Dust Jacket: The book may have remainder mark at its edge.: Ships F A S T !!!! : 2 to 4 Business days to deliver to most locations within Continental USA if you pay ... EXPEDITED SHIP Option. Please note the ISBN Number is: 0316170155:: Description: D'Artagnan is America's foremost supplier of game meats and foie gras. In this sumptuous book, owners Ariane Daguin and George Faison team up with veteran food writer Joanna Pruess to adapt outstanding game recipes for the home cook. The result is a collection of nearly 200 game classics and original creations to be enjoyed year-round, ranging from simple roasted birds to elaborate foie gras-enhanced dishes. For fifteen years D'Artagnan has been supplying top chefs with quality game. Now that these products are available in local supermarkets and specialty food shops, home cooks can prepare a wide variety of dishes like those served in America's finest restaurants for their friends and family. Ariane Daguin, George Faison, and Joanna Pruess have include Read more Show Less

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Overview

"D'Artagnan is America's foremost supplier of game meats and foie gras. In this sumptuous book, owners Ariane Daguin and George Faison team up with veteran food writer Joanna Pruess to adapt outstanding game recipes for the home cook. The result is a collection of nearly 200 game classics and original creations to be enjoyed year-round, ranging from simple roasted birds to elaborate foie gras-enhanced dishes. For fifteen years D'Artagnan has been supplying top chefs with quality game. Now that these products are available in local supermarkets and specialty food shops, home cooks can prepare a wide variety of dishes like those served in America's finest restaurants for their friends and family. Ariane Daguin, George Faison, and Joanna Pruess have included many of their own recipes as well as those of outstanding chefs and game cooks from around the country. Game meats and game birds - including everything from venison, ostrich, buffalo, and rabbit (all lower in fat and healthier than chicken) to duck, goose, wild turkey, and exotic game birds - are thoroughly covered, as are foie gras, sausages, and charcuterie. The recipes are arranged in order of increasing complexity within chapters. Start with Crispy Pan-Fried Duck and work up to more elaborate preparations. Ostrich Fajitas or Venison Chili with Apples will enliven your daily repertoire. And dishes as celebratory as Partridge, Pear, and Wild Mushroom Strudel; Roasted Gascon Quail with Grapes, Foie Gras, and Armagnac; and Winter Pheasant Pbti are perfect for special occasions. This is, above all, deeply flavorful food. Something as uncomplicated to prepare as Jerk Buffalo Ribeye or Wild Game Sausages on Basil-Flecked Polenta willdazzle the palates of both sophisticated game fanciers and those who have just begun to savor the gustatory glories of game. "
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The owners of D'Artagnan--the country's main distributors of domestic foie gras and wild game, whose customers include Le Cirque and the White House--along with food writer Pruess, present a dense, picturesque volume that is in parts shameless promotion, learned discourse on food exotica and intriguing recipes. Advertorials abound as the authors promote not only their own shop, but also bring in their suppliers to do riffs on what they raise and why it's good. An owner of South Carolina's Manchester Farms, for instance, explains more than readers need to know about her semiboneless quail. The authors' prose style switches from sturdy and useful explorations of wild meats grouse and woodcock, deer and elk, to hyperbolic menu-speak like this description of a chicken dish: "Plump poussin, lacquered with sweet raspberry glaze, play against earthy wild mushrooms and toothy, hearty wild rice pancakes." Nonetheless, the dishes themselves make up for the excess verbiage. Ground cumin and a tomato-avocado pico de gallo enlivens a batch of Ostrich Fajitas. And wild boar, orange juice, beer, yucca and poblano chilies poured into a spicy pie shell becomes Yucatecan Boar Pot Pie with Jalape o-Corn Crust. Adventuresome cooking comes rarely without sacrifice. Readers may have to fend off the boasting nature of the text in order to discover new dinner ideas. Oct. Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780316170758
  • Publisher: Little, Brown and Company
  • Publication date: 10/1/1999
  • Edition number: 1
  • Pages: 318
  • Product dimensions: 7.90 (w) x 10.28 (h) x 1.03 (d)

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