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The L.L. Bean Game and Fish Cookbook, by Judith B. Jones, Angus Cameron
PDF Ebook The L.L. Bean Game and Fish Cookbook, by Judith B. Jones, Angus Cameron
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Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.
- Sales Rank: #73183 in Books
- Published on: 1983-10-12
- Released on: 1983-10-12
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.59" h x 1.61" w x 6.41" l, 1.90 pounds
- Binding: Hardcover
- 475 pages
From the Inside Flap
Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.
Most helpful customer reviews
7 of 7 people found the following review helpful.
Great Reference Book
By Pamela Martinelli
I have used this book for years, and have found it to be one of the most comprehensive wild game cookbooks around. If you eat alot of wild meat (as we do) this book is a must have!
8 of 8 people found the following review helpful.
"More American than apple pie and more indigenous"
By Linda Bulger
If you don't hunt or fish, you may think The L.L. Bean Game and Fish Cookbook would have no appeal for you at all. You should know, however, that besides being the gold standard for the genre, it's one of the most readable and sophisticated cookbook classics you could have on your shelf. Although I've only used the fish recipes, I've thoroughly enjoyed reading the stylish Game section..
Take a trip through this wonderful book and you'll be convinced. Here are some of the highlights, by chapter.
RED MEAT:
We learn that any gamy taste is caused by "improper handling of the game animal when it was dressed, butchered, or transported." A key to method of preparation is the age of the animal and there are some excellent tips for determining age.
Take note that moose "skinny from the rut" are best larded.
If you avoid these pitfalls you can reward yourself with a fine Buck and Bourbon; Venison Chili; Moose A La Mode; or Blanquette of Antelope. (Rejected out of hand by the reviewer: A Highland Haggis, starting with red deer tripe and lungs.)
You could, of course, substitute a more familiar meat in many of these recipes.
SMALL FURRED GAME:
Here you find a wealth of information about proper prep.
On the beaver: "Its preparation involves a bit of doing" -- cutting out musk glands, soaking. Roast it whole, with sage dressing sewn up inside. Or the possum: "Remember a possum should be handled first to last just as you would handle a suckling pig." Roast Possum With Yams can be your reward.
GAME BIRDS:
This chapter begins with an excellent overview of handling and hanging, and removing shot pellets from game birds. The authors' warning to the cook: "Shooters cleaning a number of birds get careless about this sometimes, so the cook may have to exert quality control."
Once you have your bird prepared, there are some truly wonderful recipes offered. Among the most appealing are Roast Stuffed Pheasant With Sorrel; Pheasant Marengo; Partridge or Grouse Pie With Oysters; Wild Turkey Gumbo. This and the WATERFOWL chapter are the most familiar and accessible of the Game section.
FISH:
"Like asparagus and corn, the sooner killed (or picked) and cooked the better." Supporting that advice, the authors advocate catch-and-release, with only enough fish taken for the day's meal.
These recipes stand equal to any you will find in your cookbook collection. The first is the simplest and the most evocative: Trout Sauteed In Butter. Other wonderful offerings are Baked Salmon Fillets Lapland Style; Baked Stuffed Great Northern Pike; Swordfish Chowder; Roast Wild Duck With Orange Sauce; and a mouth-watering Fresh-water Bouillabaisse.
Besides recipes, Angus Cameron and Judith Jones produced a full-service manual for preparing food from the wild -- in the wild. They cover general camp recipes, pointers for handling food, and useful implements.
The spirit of this book resides, I think, in the wonderful advice for would-be camp cooks, which could be translated to cooking in the home as well. "...The hunting camp cook becomes a kind of privileged character...He never bucks or splits or totes a stick of wood; he never washes or dries a dish or a cup; he carries no water sloshing icily on his stagged pants from the lake or spring."
And clearly he--or she--eats like royalty, if this classic cookbook goes along on the trip.
Linda Bulger, 2008
7 of 7 people found the following review helpful.
The Best Game Cookbook Available
By A Reviewer
As an avid hunter and fisherman, I am always looking for great game recipes. This book delivers. I have owned it for many years and have prepared virtually all of the many venison recipes, as well as many others. I have never been disappointed. Some favorites include Buck with Bourbon, Venison steak with Porcini mushrooms, Devil River Venison (a spicy casserole from Texas of venison with pinto beans), and the Scottish classic Steak and a Dram (venison steak in a sauce made with Stilton Cheese and just a dash of Scotch Whisky). Another favorite is Heart of Venison Braised with Root Vegetables. Even if you don't like heart this dish will make you a believer. There are also many great ground venison recipes. For anyone who hunts or fishes and loves to eat what they catch, this book would be an outstanding choice.
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