Wild Game Cookbook: 50 Recipes for Cooking the Different Types of Feathered, Furred and Large Game, Shown in Over 200 Photographs

by Andy Parle (Author), Ray Smith (Author), Robert Cuthbert (Author), Joanna Lorenz (Editor)

New
Illustrated
2012
$12.36

This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.

Synopsis

This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.

$12.36

Quantity

20+ in stock

More Information

Format: Illustrated
Pages: 96
Edition: New edition
Publisher: Southwater
Published: 31 Jul 2012
ISBN 10: 1780191472
ISBN 13: 9781780191478

Author Bio

Andy Parle is a chef with 25years' experience, working in various high-quality establishments including, among others, two Michelin-starred restaurants. Now back in his native Norfolk, first as chef-director of the Walpole Arms Restaurant, and now in event catering, Andy uses his wealth of experience and the local game for weddings, private dinner parties and boardroom lunches.