Great Great work from a true master chef. Done with beef cuts in Canada back when we were first getting into working with bison. After a short bit of experimentation Frank told us what we thought we already knew; you can easily substitute bison for beef cuts in the recipes. Probably have to adjust cooking time (up) and temp (down), but it's not too difficult to make those adjustments.
I forgot how many of his books we actually bought ... it was a dang big couple boxes .... but there are only about 10 left. This is a great read as well as an exceptional ... and exceptionally simple ... recipe book.
Plastic slip case; hard covered with very nice photography. 90 pages.
Frank Wiedmer, at the time, was the Head/Executive Chef at the Park Hyatt Zurich in Switzerland. He had earned it!
I am a fan of all things Bison. I have introduced bison meat to all most all of my friends. This book is another tasty round of recipes. As I use these recipes, I will review each one. That is gonna be fun (: !! Stay tuned.
