Wild, Wild Cooking

This is a cookbook that takes an exciting new look at an age old practice...wild game cooking. It contains over 150 recipes for a wide range of game such as, antelope, elk, venison, wild boar, duck, pheasant, quail, bass, shrimp and trout. A section called Wild Sides features side dishes to accompany your game of choice and Wild Extras includes, marinades, rubs, salsas, sauces, etc.

Wild, Wild Cooking is for wild game enthusiasts and those curious enough to give it a go. It is for those who hunt game in the wild, and those who hunt it at the grocery store or on the internet. It is for those who want to prepare recipes that aren't over the top, yet offer a new twist. It is for the novice, the seasoned and the professional in the kitchen.

Christopher Ray is a professional chef, nationally recognized as a leading expert on wild game cookery. This expertise has garnered him many honors including, National Chef of the Year runner up, awarded by Chef Magazine.