The Complete Wild Game Cookbook

Beer-braised bison neck, moose medallion filets with cider sauce, and lark pie are just some of the literally wild concoctions stuffed into Grappe's comprehensive gastronomic guide to preparing all things feral, furry, and feathered. Grappe (Berries and Other Small Fruit), a chef and author of numerous cookbooks, dedicates this recipe collection to game meat, "whose flesh is more substantial and flavorful than that of domestic animals." Grappe provides detailed recipes for preparing both game birds, such as geese, quail, and ducks, and game animals, including moose, deer, and rabbits, using the finest ingredients and methods to create works of high gastronomic art. In addition to recipes, he packs his book with sections detailing the structure and tenderness of different kinds of meat, as well as directions for cooking meat according to the animal's age and the level of applied heat. There are also field guide%E2%80%93style breakdowns of animal characteristics and habitats. Grappe's book is beautifully illustrated with large, color photos of the live animals in addition to prepared dishes. The niche subject matter may limit readership to hunters and gastrophiles, but those looking for a rich guide to fine wild dining need look no further. (Sept.)