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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. Author S.G.B. Tennant, Jr. has held a life-time interest in food with special emphasis on wild game and fish. He is the author of several cookbooks on these subjects including the Pheasant & Quail, Trout, Ducks & Geese, and Salmon editions of the Game & Fish Mastery Library. He has also served as food editor for Sports Afield and Shooting Sportsman magazines.
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