It’s hard to tell what Ty Conti likes more: fishing or cooking. When he sat down to write his first book, he decided not to decide; he did both. So “Cooking on the Wild Side” debuts this month.
The book features more than 100 recipes for game, fish, fowl and shellfish — some of which have run in North Carolina Sportsman. But plenty of new recipes have been added, including “Cobia Fingers,” “St. Elmo’s Fire,” “Ginger Tuna,” “Venison Steak & Biscuits,” and “Philly Baked Duck.”
Conti, a native of Summerville who lives in Wilson, N.C., started cooking at age 4 when he put a plastic frying pan on a hot stovetop and nearly caused a fire. He has developed a reputation as a top-notch cook of fish and game, and has held cooking seminars at fishing shows and schools in both Carolinas.
“I have learned that all game — fish, fowl or big game — is not created equal, and thus has to be prepared in different manners,” said Conti, publisher of North Carolina Sportsman. “When it is prepared correctly, it is memorable. There is something very rewarding about capturing your meal and enjoying it with friends.”
Conti’s book, a dozen years in the making, is available through the magazine’s website, www.scsportsman.com, and at many retail outlets across North Carolina. Retail price is $12.95.
“This is not your mama’s cookbook,” Conti said. “It focuses on game you can catch or kill in the Carolinas.”
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