Author(s): Jean-François Mallet
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods
Respected French chef and writer Jean-Francois Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
Jean-Francois Mallet has taught at the Ecole Superieure de Cuisine Francaise Ferrandi in Paris, and worked for many years with such chefs as Joel Robuchon and Gaston Lenotre. Today he is a food writer and photographer and contributes to French magazines, such as Saveur, Elle a Table, and Etoile.