4.11 - 1251 ratings - Source

Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers so many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook a€š something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on four legs, two legs and no legs, this book really does explore every possible part of the world of game that you could ever wish to know. A true tour de force from a writing team at the height of their powers. Voted one of the Sunday Telegraph's Books of the YearPigeon, . squab. and. rook. How to prepare pigeons, squabs and rooks 103 104 Classic. To generalise horribly, the game eaten in Britain falls ... And as soon as most people see the word vermin, they think of rats and mice. ... These flocks can stay in one area for several generations. ... Pigeons might be shot year round, but rooks tend to be culled in spring, when the young birds are leaving their nests.

Author:Tom Norrington-Davies, Trish Hilferty
Publisher:Bloomsbury Publishing - 2015-05-21


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