Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar.
Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking.
Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game.
Publisher: Quiller Publishing Ltd
Number of pages: 128
Dimensions: 246 x 189 x 21 mm
Even if you were familiar with breasting out pigeons or pheasant, would you know how to prepare a squirrel, or boar, for the table? Maybe not, so this is where this excellent book by top chef Mike Robinson comes to the fore... The spiral binding format aids ease of use in the larder or kitchen. Highly recommended.
With explicit pictures, it guides the cook on everything from plucking a pheasant to gutting a boar. With the game season now well underway and people looking for alternatives to turkey, this could be a very timely addition to the bookcase.
The photographs by Nick Ridley are superb and complement the excellent and effective text. The short foreword is well worth reading and bearing in mind. I did like the last sentence where the author says, Remember, it is our duty as sportsmen and women to eat what we shoot or catch. There is a wide range of quarry from deer to woodcock and salmon to wood pigeon and this is definitely a book to consider for Christmas, whatever your taste.
At last, a clear and simple guide to plucking, gutting, skinning and generally preparing game for cooking. Each step is preparation is briefly described and then clearly demonstrated in Nick Ridley's superb photographs. Altogether a sensible, practical book that ensures you get the best from what you shoot. * Shooting & Conservation *
This book will act as an invaluable guide for those eager to delve into the nitty-gritty of taking game from field to fork... it will have a pride of place in every country kitchen.
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