Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors

Ti Adelaide Martin presents a collection of over one hundred recipes in Commander's Wild Side. The text draws upon the culinary traditions of Commander's Palace, a New Orleans institution established in 1880 that has received the James Beard Award for Most Outstanding Restaurant. Martin includes fare sourced from the sky, sea, and land, covering game, fish, and fowl found in American bayous, streams, mountains, and backcountry regions. The book features specific dishes such as Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, Roasted Quail with Bourbon-Bacon Stuffing, Jamaican Conch Callaloo, Marinated Crab Salad, Pecan Butter-Basted Flounder with Creole Mustard Cream, Lemon and Garlic Grilled Pork, and Roasted Turkey. It also provides non-game substitutions for ingredients like mountain lion, ensuring accessibility for home cooks who cannot source wild game. The volume contains dozens of stunning photographs to accompany the text. This guide suits readers interested in Southern American cooking and adventurous ingredient swaps. It may not appeal to those seeking strictly vegetarian options or recipes unrelated to game and seafood. The content reflects the restaurant's reputation for fresh ingredients and entertaining, offering a practical reference for preparing bold flavors at home.