Great Southern Wild Game Cookbook
Author: Sam Goolsby
Hunter, outdoor writer, and wild game expert Sam Goolsby, for more than a decade president of one of the South's most successful hunting lodges, contends that virtually any wild game can be cooked, served, and savored by almost anyone. In this comprehensive collection of time-proven recipes, he shows how.
Included are step-by-step instructions for preparing a wide variety of tasty dishes featuring: venison, squirrel, rabbit, possum, coon, alligator, bear, armadillo, rattlesnake, duck, goose, wild turkey, quail, pheasant, dove, grouse, fish, seafood.
Uneasy about the flavor or texture of some of the more exotic species of wild game? Don't be. The author decisively puts to rest many of the myths concerning the taste of meat from the hunt, showing how, with the proper preparation, food such as venison can be as appealing to the taste buds as traditional meat dishes.
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Mollie Katzen's Vegetable Heaven
Author: Mollie Katzen
In this major new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time) presents a sumptuously illustrated collection of over 200 irresistible and surprising recipes. This long-awaited and beautiful new work by one of America's favorite cookbook writers is the companion volume to the new 26-part public television series, Mollie Katzen's Cooking Show: Vegetable Heaven. Here she weaves together culinary styles from around the world: appetizers like Persian Eggplant Dip and Jamaican Salsa-Salad; soups ranging from Big, Bold Noodle to Tunisian Tomato; hearty main-course features and a mix-and-match section of "Side-by-Side Dishes," including grains and vegetables. This book also features unusual pasta recipes, condiments, and a wonderful assortment of desserts like Cherry Upside-Down Gingerbread and Pineapple Pomegranita. Gracing the pages are over 50 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating.
Publishers Weekly
A tie-in to a forthcoming cooking series on public television, this collection from the author of The Enchanted Broccoli Forest and Still Life with Menu offers a broad range of fairly simple and often imaginative vegetarian dishes. Such dishes as Onion-Wilted Spinach Salad with Cumin, Avocado and Apple or Black-eyed Pea and Squash Soup with Shiitake Mushrooms will add spark to any meal. Sizzling Long Beans, stir-fried with garlic and chiles, and Coconut Rice, with ginger, chiles and lime, will likely delight any home cook looking for side dish variations. Mushroom-Barley "Risotto" and Sweet Potatoes and Spinach in Spiced Orange Sauce also deliver on the subtitle's promise of unexpected fare. Seductive desserts (Mexican Chocolate Cake with Mocha Butterceam; Blueberry-Lemon Mousse Pie) gleefully disregard dietary prudence. Remembering that great veggie pickings are slim in winter months, Katzen includes such dishes as Root Vegetable Soup and Tuscan Bean and Pasta Stew (featuring canned and frozen ingredients). Occasionally overblown prose diminishes the effect of Katzen's personable style, as when Green Beans and Tofu in Crunchy Thai Peanut Sauce is described as "a virtual explosion of flavor and texture!" But overall this is a fresh, respectable collection worthy of a place on the bookshelf of any cook, vegetarian or carnivorous. $250,000 ad/promo; QPB main selection; author tour. (Oct.)
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