Wild at the Table: 275 Years of North American Fish & Game Cookery

by S.G.B. Tennant Jr.

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 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 American cooking customs, traditions, and cuisines.

Spiced with scores of fascinating stories, sidebars (including Thomas Jefferson's review of New Brunswick stew), graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference.

312 pages, Hardcover

First published September 15, 2004

Reviews

[Nan The Great · Rating 3 out of 5]

Not only do I love to eat meat (of any sort) but my feller is a Falconer, meaning there is always game in the house.

His hawk takes cottontail rabbits and is working on game birds like goose, duck, quail, etc. Thanks little birdy for bringing home the proverbial bacon!

Although I find the rare game recipe in other books, this one is dedicated to the subject and has been a savior on those nights where the conversation goes a little something like:

- you hungry?
- yes.
- what do we have?
- nothing. Well, except those 12 bunnies in the freezer.

Yes!