You've caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.
Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.
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You've caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.
Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.
Imprint | Stackpole Books |
Country of origin | United States |
Release date | September 2009 |
Availability | Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available. |
First published | October 2009 |
Authors | Mike Robinson, Nick Ridley |
Dimensions | 241 x 190 x 18mm (L x W x T) |
Format | Hardcover |
Pages | 96 |
ISBN-13 | 978-0-8117-0457-1 |
Barcode | 9780811704571 |
Categories | |
LSN | 0-8117-0457-2 |