Home - Books/Reviews - Classes - Order Books - Recipes - Awards - Lecture Schedule - Newsletter

 

Wild About Game
Book Review

From Booklist
With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Elk, which used to be available only to hunters, is now farmed in New Zealand and imported into the U.S. And virtually everyone has seen both buffalo and ostrich offered for sale in supermarkets. Most of these meats require special handling, since they can't always be cooked just the same as beef. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table. Libraries near hunting areas will especially profit from this book's helpful information on all manner of wild game. Mark Knoblauch

Review
"Janie Hibler has been cooking the fish and game her husband has been bringing home for the last thirty-two years.  She is a fine home cook who makes anything that swims, flies, or runs taste delicious.  With detailed information on what to buy, where to buy it, and how to cook it, Wild About Game is the only game in town."
--Marion Cunningham, author of The Fannie Farmer Cookbook

"In recipes singing with simplicity, savvy, and sophistication, Janie Hibler leads us out of the woods in cooking game, both wild and farm-raised.  Through stories and lore as well as dishes, she teaches home cooks to treasure America's natural bounty, giving us all reason to be Wild About Game. "

--Cheryl Alters Jamison and Bill Jamison, authors of Born to Grill

"In Wild About Game Janie has captured the flavor of the cookery as well as the rich culture and history of these foods, which link us to our ancient roots.  The recipes, text, photos, and illustrations weave a wonderful web to ensnare any curious cook."

--Greg Higgins, Chef/Owner, Higgins Restaurant and Bar

 
Copyright © 2009 Janie Hibler.com, All rights reserved.