A Hunter's Step-by-Step Guide to Cooking Game
A Practical Step-by-Step Guide to Dressing, Preparing and Cooking Game, in the Field and at Home, with Over 75 Delicious Recipes and Over 1000 Photographs
Seiten
2016
Hermes House (Verlag)
978-0-85723-248-9 (ISBN)
Hermes House (Verlag)
978-0-85723-248-9 (ISBN)
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A complete handbook on what to do with your game, whether hard-won kill or fresh purchase; includes step-by-step guidance on how to dress, butcher and cook over 20 animals, and recipes to cook both in the field and in the kitchen.
This is a practical step-by-step guide to dressing, preparing and cooking game, in the field and at home, with over 75 delicious recipes and over 1000 photographs. It is a guide on how to dress, butcher and cook over 20 animals - including upland birds and waterfowl, small furred game, red deer, wild boar and goat. It includes advice and inspiration on cooking game in the field, with recipes devised for preparing on a campfire. Recipes include classics such as Game Pie, Venison Daube, Jugged Hare and Duck Confit, as well as newly devized dishes such as Squirrel and Ham Skewers. This book comprises a complete handbook of what to do with your game, whether it's your own hard-won kill, or a field-fresh purchase from a game merchant. Illustrated sequences take you through every stage of butchering all the main types of game, such as trussing a whole bird for roasting, filleting a partridge breast, de-boning a haunch of venison or trimming a rack of ribs.
A fabulous selection of recipes follows the preparation sequences, featuring classic and contemporary dishes for all tastes and all levels of experience - from simple Warm Duck Liver Salad or Potted Rabbit to a wonderfully elaborate Moroccan Pigeon Pie or Roast Goose.
This is a practical step-by-step guide to dressing, preparing and cooking game, in the field and at home, with over 75 delicious recipes and over 1000 photographs. It is a guide on how to dress, butcher and cook over 20 animals - including upland birds and waterfowl, small furred game, red deer, wild boar and goat. It includes advice and inspiration on cooking game in the field, with recipes devised for preparing on a campfire. Recipes include classics such as Game Pie, Venison Daube, Jugged Hare and Duck Confit, as well as newly devized dishes such as Squirrel and Ham Skewers. This book comprises a complete handbook of what to do with your game, whether it's your own hard-won kill, or a field-fresh purchase from a game merchant. Illustrated sequences take you through every stage of butchering all the main types of game, such as trussing a whole bird for roasting, filleting a partridge breast, de-boning a haunch of venison or trimming a rack of ribs.
A fabulous selection of recipes follows the preparation sequences, featuring classic and contemporary dishes for all tastes and all levels of experience - from simple Warm Duck Liver Salad or Potted Rabbit to a wonderfully elaborate Moroccan Pigeon Pie or Roast Goose.
Robert Cuthbert runs Serious Shooting, and writes regularly for the sporting press. Jake Eastham is a highly regarded photographer. Andy Parle is a chef with 30 years experience working in various high-quality restaurants.
| Erscheint lt. Verlag | 31.12.2016 |
|---|---|
| Zusatzinfo | over 1000 photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 239 x 304 mm |
| Gewicht | 1620 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-85723-248-7 / 0857232487 |
| ISBN-13 | 978-0-85723-248-9 / 9780857232489 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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