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OverviewThis 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. Full Product DetailsAuthor: Andy Parle , Robert Cuthbert , Ray SmithPublisher: Anness Publishing Imprint: Southwater Dimensions: Width: 21.90cm , Height: 0.60cm , Length: 28.10cm Weight: 0.426kg ISBN: 9781780191478ISBN 10: 1780191472 Pages: 96 Publication Date: 16 July 2012 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationAndy 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. Tab Content 6Author Website:Countries AvailableAll regions |
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