Meat and Game Cooking

Packed with tempting recipes and valuable supplementary information, this book will capture the attention of cooks whether they thrive on meatloaf or prime rib. The section on game is little more than an epilogue, albeit an interesting one offering such dishes as pan-fried medallions of venison with mustard sauce and roast squab with rice-nut stuffing in roast-pepper cream sauce. Beef is well represented but does not dominate excessively. Recipes include basic boeuf en daube and carbonnade Flammande; veal appears roasted with a hazelnut cream sauce or in slices, braised with wild mushrooms. There are recipes for mustard-coated roast rack of lamb with tomatoes Provencale, lamb chops with garlic-herb puree, pork mignonnes with orange-and-green peppercorn sauce, smoked pork chops in mustard-cream sauce and American country sausage. Condiments feature blue-cheese butter and zinfandel-currant and deviled sauces. Auxiliary topics range from preparing lard and boning and butterflying a leg of lamb to mail-ordering boar meat. Wise is a coauthor of Totally Hot!: The Ultimate Hot Pepper Cookbook. Photos not seen by PW. (Oct.)