{"product_id":"wild-gourmet-book-marc-mondavi-9780940864931","title":"Wild Gourmet","description":"\u003ci\u003eWild Gourmet\u003c\/i\u003e makes it easy for anyone to tame wild meat in the kitchen and give guests at the table a meal they'll never forget.\u003cbr\u003e \u003cbr\u003e Looking for new ways to prepare the wild game you harvested this season? Do you want easy recipes that produce unique and delicious results? Do you need tips for processing your venison that will all but guarantee top-notch flavor?\u003cbr\u003e \u003cbr\u003e In \u003ci\u003eWild Gourmet\u003c\/i\u003e, America's most-respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This scrumptiously illustrated cookbook features easy, step-by-step recipes for everything from salmon to whitetail, wild boar to quail and turkey.\u003cbr\u003e \u003cbr\u003e New to hunting and fishing? Locavores and health-conscious cooks are turning to wild game, and they're discovering what sportsmen have known all along: The tastiest, healthiest meat is wild meat. \u003ci\u003eWild Gourmet\u003c\/i\u003e will demystify processing and preparing your harvest.\u003cbr\u003e \u003cbr\u003e Both seasoned sportsmen and new hunters can explore nature's most sustainable, lean and delicious meats in \u003ci\u003eWild Gourmet\u003c\/i\u003e. To round out the perfect meal, Marc Mondavi lends his expertise to suggest wine pairings for each recipe.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eWild Gourmet\u003c\/i\u003e also includes an 84-page section that includes important tips for processing your game, fish, and fowl from Chef Daniel Nelson that will elevate the flavor of your meat to the next level. Also includes step-by-step, illustrated instructions for skinning game and butchering elk, squirrel, rabbit, duck, turkey, and salmon.\u003cbr\u003e \u003cbr\u003e \u003cb\u003eBONUS:\u003c\/b\u003e Wild Game Meat poster included in every book! Beautiful, fully-illustrated 24x36-inch double-sided reference poster with venison cuts and preparation techniques.\u003cbr\u003e \u003cbr\u003e \u003cb\u003eContributing Chefs include:\u003c\/b\u003e Jon Bonnell (Texas), Daniel Boulud (New York), Travis Brust (Virginia), Michael Chiarello (California), Josh Drage (Montana), Chris Hughes (Texas), Bob Hurley (California), Emeril Lagasse (Louisiana), Scott Leysath (California), Jorge Morales (Montana), Daniel Nelson (Michigan), Holly Peterson (California), Susan Prescott-Havers (Wyoming), Anthony Scanio (Louisiana), and Hank Shaw (California).\u003cbr\u003e \u003cbr\u003e \u003cb\u003eAwards:\u003c\/b\u003e 2015 Gold Award Winner - IBPA Benjamin Franklin Awards, Cookbooks","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50095425487121,"sku":"CIN0940864932G","price":0.0,"currency_code":"EUR","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52355034022161,"sku":"NLS9780940864931","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0940864932.jpg?v=1772791825","url":"https:\/\/www.worldofbooks.com\/de-de\/products\/wild-gourmet-buch-marc-mondavi-9780940864931","provider":"World of Books ","version":"1.0","type":"link"}