American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game, Birds & Meats

Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious

Biography continued

... with his eponymous restaurant, which opened in 1980, Ash first came  to national prominence in 1985 when he was selected by Food & Wine Magazine as one of America’s "hot new chefs". John Ash & Co. continues to earn outstanding kudos today, and is regularly recognized as one of America’s best by leading critics and publications. In 1990, Ash joined Fetzer Vineyards as their Culinary Director and has gained national prominence as a food and wine educator. He is a passionate educator for the winery, conducting wine training and cooking classes on the winery property and throughout the world. He has worked to de-mystify wine for countless wine professionals and consumers in the last decade. In 1999, Ash was named Dean of the Brown-Forman Center for Global Wine Education, overseeing one of the most comprehensive professional educational programs in the wine industry.

Ash teaches regularly at professional institutions such as The Culinary Institute of America (CIA) at Greystone. He also home chefs at cooking schools all around the world including The Disney Institute, Sur La Table, cruise lines such as Crystal Cruises, and at important food and wine events such as Florida Winefest, Taste of the Nation, Telluride and others. Ash is also a consultant to various restaurant and hotel groups in the development of new menus and concepts.

He has published two books: American Game Cooking (Addison Wesley) in 1991 and From the Earth to the Table: John Ash’s Wine Country Cuisine (Dutton) in 1996. The latter was awarded the prestigious Julia Child Award as "Best American Cookbook" and "Cookbook of the Year" in 1996 by the International Association of Culinary Professionals. The book was also nominated for "Best American Regional Cookbook" by the James Beard Foundation. Ash is a frequent contributor to publications such as Bon Appetit and Fine Cooking, and was a contributing author to the latest revision of Joy of Cooking . Additionally, he writes a regular column for the Los Angeles Times Syndicate and contributes to the New York Times website, Winetoday.com . He was featured for two years on The Television Food Network with his own show "John Ash" and has had a live radio show in Northern California for the past 14 years.

In addition to his role with Fetzer Vineyards and Brown-Forman Wine Group, Ash has been spokesperson for a number of food-related organizations such as Chilean Fresh Fruit Marketing Association, California Raisin and Prune Boards, Chinet, Muir Glen Organics and Real California Cheese (part of California Milk Advisory Board). Ash is a passionate spokesman for ethical and sustainable food issues.