Wild at the Table

Here is an extensive and fascinating look back on 275 years of North American game and fish recipes from our forebears who used the same indigenous ingredients still available to us today. This historical record shows that, from a culinary perspective, North America does not constitute a "melting pot," but rather a vast and distinctive buffet that spreads across the centuries with individual influences from American Indians, African Americans, Creoles, Cajuns, Mexicans, thrifty New Englanders, founding fathers, western settlers, and immigrants whose adaptations of Old World cooking techniques to New World foods created timeless recipes. 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 North 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 cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars, graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference.


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