With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table.
With growing interest in game as a source of red meat often lower in cholesterol than that of standard cattle, the need for some serious guides to cooking these nonstandard foods becomes all the more important. Hibler offers good advice on how to make the best of a boar chop or a loin of antelope. Side dishes that complement game's stronger flavors receive careful attention, and the buttermilk mashed potatoes seasoned with chives would fit well on any dinner table.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
James Beard award-winning cookbook author, cooking teacher, and frequent magazine contributor Janie Hibler was a founder of the International Association of Culinary Professionals and served as president from 1999-2000. She was selected as Fiale des Estats Unis (Woman of the Year) in 2006 by the Academie Culinare de France, the American chapter of French Master Chefs. Among the magazines for which Janie has written are Gourment , Food and Wine, Ladies' Home Journal, Bon Appetit, Woman's Day, Sunset, The Oregon Magazine, The Northwest Palate, Cuisine, Fine Cooking and Cooking Light. Janie has taught and lectured extensively on game cooking and the food of her native Pacific Northwest. Having been director of the Kitchen Kaboodle Cooking School and the Discriminating Palate, she has since conducted cooking classes and has appeared on television in New York, Atlanta, Salt Lake City, Connecticut, Seattle, and Portland. In 1992 she was selected speaker in a program titled, "Cook America: Our Culinary Heritage," at the Smithsonian Institute. In 1995 and 1998 she was hired by the State of Oregon to orchestrate a dinner at the James Beard House to showcase the food and wine from the Pacific Northwest. She has been a spokesperson for the Agri-Business Council of Oregon, and since its inception, an active committee member working to establish a year-round Portland public market.
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