In this book, chef Charlie Trotter boldly reinterprets how an array of cuts are paired, prepared, and plated. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare is the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and provisional verve.
The book includes stunning food photography that beautifully renders Trotter's creations and the bounty of the natural world from which they draw. Extensive wine notes play off the flavours of each dish, bringing them into brilliant resolve with inspired pairings from around the globe.
In all its facets, 'Charlie Trotter's Meat & Game' celebrates the abundance of farm, field, and forest.
