Game : River Cottage Handbook No.15
Language: English
Published by Bloomsbury Publishing PLC Jul 2015, 2015
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 22.45
Quantity: 1 available
Add to basketItem description from seller
Neuware - Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings.With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.…
Seller Inventory # 9781408858325
- Title
- Game : River Cottage Handbook No.15
- Author
- Tim Maddams
- Publisher
- Bloomsbury Publishing PLC Jul 2015
- Publication year
- 2015
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1408858320
- ISBN 13
- 9781408858325
- Item weight
- 503 grams
- Dimensions
- 207x136x25 mm
- Series
- Book 15 of 19: River Cottage Handbook
"Synopsis" may belong to another edition of this title.
About the Author
Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, in 2012 he founded his own company Green Sauce, teaching, cooking and consulting on ethical food.
rivercottage.net / @TimGreenSauce
"About the title" may belong to another edition of this title.
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