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.

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.

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