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• Introduction
• 1.
• The Hunting of the Snark: A Brief Overview of Game
• 2.
• The Culinary Crucible: Of Law and Lusciousness
• 3.
• It Tastes Like Chicken: Falconry, Trapping and Subsistence Hunting
• 4.
• The Raw and the Cooked: Making Your Own Meat
• 5.
• The Forlorn Table Recipes Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index.
• (source: Nielsen Book Data)

Antelope and porcupines in Africa, feral cats and wild goats in Australia and deer, pheasants and rabbits in the USA and Europe are just a few of the world's game animals, or creatures hunted for food. Game has been central to the development of humanity and forms a core part of cultures - and meat industries - from the Amazon to the Arctic. In Game, the first culinary overview of the subject, Paula Young Lee describes the fascinating history of a food so diverse it ranges from luxury good to staple of the poor. The animals we hunt as game have varied over history - quail and dormice were once so avidly pursued that they became semi-domesticated, and dishes like bear paws, reindeer pate and lark pie have seen their popularity come and go. The politics of hunting have also come into play, from the earliest hunting laws to today's quotas and efforts at sustainability, and made certain game more desirable: cookbooks once instructed readers how to disguise beef as the more elegant and coveted venison. Featuring unusual recipes for many little-eaten animals and cuts of meat, Game will be gobbled up by readers.
(source: Nielsen Book Data)
"The hunting and the consumption of game animals have been central to the development of humanity as a species, and a core part of almost all cultures, as well as the meat industry. Yet despite the fact that game is the only food that is consumed from the Amazons to the Arctic, it has never the subject of a culinary overview. In Game, Paula Young Lee illustrates the rise and fall of bear paws, lark pie, reindeer pate and other exotic dishes enjoyed and formerly enjoyed around the world. She describes how in the past animals such as quail, oryx and dormice were so avidly pursued that they were semi-domesticated in order to grace our dining tables. The book also provides insight into the laws, customs and difficulties of hunting game for food - venison for example, long a sign of status and wealth, was once so coveted that cookbooks gave instructions as to the best way to disguise beef as a counterfeit. Always politically charged, game today ranges from a luxury foodstuff to a staple of the abjectly poor. Wide-ranging, and featuring many recipes for unusual and little-eaten animals and cuts of meat, Game will appeal to all those interested in the history of food, or who wonders what the dodo might have tasted like. ".
(source: Nielsen Book Data)

Just as species of plants and animals are expiring at an alarming rate, so are the traditional ingredients and techniques of classic cooking and eating. Nowhere is this trend more evident than in France, where the heart of the world's most revered and complex national cuisine is in danger of disappearing, as old ways of agriculture, butchering, and cooking are withering - leaving us with only a small fraction of the astonishing delights and surprises French cuisine has to offer. In this charming culinary travel memoir, the bestselling author of "The Most Beautiful Walk in the World" goes on the hunt for the most delicious and bizarre endangered foods of France, including: Ortolans - Tiny birds, drowned in armagnac, sauteed in butter and eaten whole, bones and all, ideally with a large napkin draped over your head to conserve the aroma; Bouillabaisse - Seafood stew that only tastes right if you eat it by the Mediterranean. The secret is an ugly fish called the rascasse that lurks around wrecks; 100 Year-Old Cognac - The old stuff never gets to the shops, but Baxter's wife is friendly with one of the big distillers, so readers get a taste tour of what only millionaires can afford to drink; Confiture Vieux Garcon - Literally, Old Boy's Preserves. Soft fruit in season is placed in a crock, covered in brandy and left to marinate for a year. Traditionally served on ice cream, but a few spoonsful in the morning really set you up. Ox. The book culminates in Baxter's participation in a traditional ox roast, in which an enormous whole ox is cooked on a spit over coals. The recipe begins on a practical note: First, catch your ox...
(source: Nielsen Book Data)

• Simex Lewa
• Rhino charge 1
• Safaricom Marathon
• Aberdares
• Samburu
• Shompole
• Trout Tree
• Loisiijo
• Rhino charge 2
• Masai Mara
• South Coast
• Lamu.

This unique (and witty) cookbook charms while detailing gourmet menus of the finest fish and game.
(source: Nielsen Book Data)