OP: The L.L.Bean Game and Fish Cookbook
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Random House, New York, 1983. Hardcover. Near Fine.
A partnership between the editors of two of the most influential cookbooks of the 20th century—Angus Cameron (The Joy of Cooking) and Judith Jones (Mastering the Art of French Cooking)—might seem momentous. The focus of their combined efforts, however, was a surprising collaboration with Maine-based sporting goods company L.L.Bean.
The recipes range from rustic to sophisticated and presuppose ready access to hunters and fishers who can provide a broad range of animal resources far beyond the somewhat more common duck and venison. Cameron and Jones supply some of their own recipes, but many dishes are contributed by sport hunters (Mr. Leon Leonwood Bean himself), anglers (author Joseph D. Bates, Jr.), wildlife artists (Bob Kuhn), and gourmands (James Beard).
There’s squirrel cobbler (a breakfast dish); deer or elk haggis from the Scottish highlands; sweet and sour braised muskrat; partridge in green almond sauce; sauteed trout and fiddlehead ferns, best enjoyed with sourdough toast and sparkling white wine; poached pickerel with chili and horseradish sauce; and moose burger. Perhaps not an every-night cookbook, but an invaluable one when you find yourself blessed with a spare musk ox or a beaver tail.
Our copy is Near Fine, including the dust jacket. A lightly shelfworn later printing.
