Here are award-winning recipes from the competition that challenges top-flight chefs from throughout the country to create new and exciting dishes featuring farm-raised wild game. The growing availability of farm-raised game and its increasing appearance on fine restaurant menus, reveals a surging demand among sophisticated diners and chefs, says Chef Ray, founder of the annual competition. -- The recipes are presented in an easy-to-follow format, enhanced by tips to simplify preparation in any kitchen. Additional chapters ...
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Here are award-winning recipes from the competition that challenges top-flight chefs from throughout the country to create new and exciting dishes featuring farm-raised wild game. The growing availability of farm-raised game and its increasing appearance on fine restaurant menus, reveals a surging demand among sophisticated diners and chefs, says Chef Ray, founder of the annual competition. -- The recipes are presented in an easy-to-follow format, enhanced by tips to simplify preparation in any kitchen. Additional chapters include discussions of table characteristics and healthy aspects of farm-raised game from bison to quail; wines and beers to accompany game, and an extensive listing of nationwide stores, mail order companies and restaurants offering farm-raised game. Featured chefs include: Guy Reinbolt, Chef de Cuisine, The Willard Room, Washington, DC; Kerry Leigh Heffernan, Chef de Cuisine, Sheraton Palace Hotel, San Francisco; and Anthony Robles, Sous Chef, Star Canyon, Dallas.
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Add this copy of Wild Menu: National Wild Game Cooking Competition to cart. $9.70, fair condition, Sold by ClickGoodwill rated 5.0 out of 5 stars, ships from Indianapolis, IN, UNITED STATES, published 1995 by Willow Creek Pr.
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