Edited and designed in the spirit of the book Eat Like a Wildman, Wild At The Table is a fascinating history of the development of American wild game and fish cooking from colonial times to contemporary. Featured are the same freshwater fish, seafood, venison, small game, and game birds that gave rise to regional American cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars (including Thomas Jefferson's review of New Brunswick stew), graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference.
by Jane Tennant
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
by Lindsay S. Nixon
by Jeff Stanford, Joan Stanford
by Emma Tennant
by Kurt Beecher Dammeier
by Heather Crosby, Brendan Brazier
by Ashley Melillo
by Kim Campbell, T. Colin Campbell, Ph.D.
by T. Colin Campbell, Ph.D.
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