Product Description

The fare once nearly exculsive to lords, noblemen and landed U.S. gentry, pheasant and quail are now supermarket birds and available nationwide. Both wild and farm-raised birds are famed for their flavor, texture and lean, healthful aspects. Pheasant & Quail presents a thoughtful balance of both simple-to-prepare recipes as well as gourmet presentations. Each of the 36 recipes, calculated to bring out the best of the birds' unique character, is accompanied by a sumptuous full-color photograph of the finished plate. Includes illustrated culinary procedures, listing of suppliers and index.

Product Details

• Amazon Sales Rank: #884711 in Books
• Published on: 1998-09
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 96 pages

About the Author
Author S.G.B. Tennant, Jr. has held a lifetime fascination with food and has served as food editor for Sports Afield and Shooting Sportsman magazines.

Arie deZanger is an internationally prominent and influential food and still-life photographer. His work has appeared in scores of books and such magazines as Bon Appetit, Food & Wine, Epicure and Esquire.

Customer Reviews

Delicious, but be careful
I tried a pheasant and a quail recipe. Both came out great. But... Be very careful with the madeira pheasant recipe. It calls for a tightly-placed lid in an oven of 400 degrees. This caused an alcohol distillation fireball in my grandmother-in-law's oven. Singed a cousin too. Use common sense.

FINALLY...
This is a good cookbook! Several of the recipies are at the Pro level, but after owning several wildlife cookbooks, it's nice to have one soley dedicated to Pheasant and Quail

This one is a winner!
This is quite a good recipe colloction, with plenty of old favourites, plus quite a few suprising flavour combinations that I have used with great results. As far as specialist gamebird cookery books go, this is a definite must buy!