Good recipes have something in common, writes author S.G.B. Tennant. "They all grew up in a certain time and a certain place, and so long as they are faithful to their own cuisine, they will endure." Many of the recipes in this ducks and geese cookbook can be traced "with some adjustments" to the 19th century United States, France, Germany, Britain or China - and all have spent considerable time in Tennant's kitchen. The 36 beautifully illustrated recipes are adaptable to both wild and the reliably plump and tender domestic waterfowl. Author S.G.B. Tennant Jr. has held a lifetime fascination with food and has served as food editor for Sports Afield and Shooting Sportsman magazines. He lives in Helena, Texas. Arie deZanger is an internationally prominent and influential food and still-life photographer.