If you’ve got game but are not sure how to cook it, our collection of glorious recipes will provide the guidance to make you an expert.
The definitive D’Artagnan cookbook is written by Ariane Daguin and George Faison of D'Artagnan, with the expert help of Joanna Pruess, a well-known food authority and author.
The book contains 249 recipes contributed by the authors along with the nation's top chefs using game meat, small birds, and farm-raised poultry. There's a whole, wonderful section on foie gras and charcuterie as well.
Accompanying the recipes, you'll find the history and background information on the foods augmented by 50 mouth-watering pictures. And there are plenty of amusing anecdotes from Ariane about the early days of D’Artagnan. You'll turn to this resource time and again to create beautiful and tasty meals.
Cooking game meat is not as hard as you might imagine. Turn to our cookbook and the 249 recipes contained between its covers for inspiration, answers to questions and general guidance. It is chock full of interesting facts, amusing tales and recipes that you will use again and again. And it’s got more than game: farm-raised poultry and foie gras figure prominently.
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