THE SPORTING EPICURE: THE TRADITION OF GREAT GAME COOKERY. By Ronald Eden.

Eden (Ronald).

ISBN 10: 1856260151 / ISBN 13: 9781856260152

Published by Kyle Cathie. London. 1991, 1992

About this Item

ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Hardcover, 1991 ). 1991 1st edition. 8vo (160 x 240mm). Ppx,221. B/w illustrations by Dorothy Moir. Green boards, spine titled in gilt. Signs of storage else fine unread copy in dust-wrapper. "This evocative compendium of recollection and recipe, advice and anecdote is a volume far too fine to shelve within close range of the pot and the pan. The Sporting Epicure is a book for the gun who relishes a pheasant perfectly prepared for the plate as much as a misty moorland morning, and the rod who can appreciate the precise timing of a salmon in the fish-kettle. Its author knows how to savour such feasts as the accolade of the sporting skills of the moor and river run and can spice his own experiences with gleanings from the literature of country and kitchen in bygone days. The prose of Dickens and Hawker interleaves guidance on baking a pie of eel or of woodcock, while the pen of Walter Scott spices Mrs Beeton's wisdom on preparing pigeon garnished with olives. There's even a word on gooseberry fool as the sweet to ideally complement a dish of roast grouse. The Sporting Epicure will evoke all the time-honoured traditions of field and stream for the sportsman and the cook." .

Seller Inventory # 212

Bibliographic Details

• Title: THE SPORTING EPICURE: THE TRADITION OF GREAT GAME COOKERY. By Ronald Eden.
• Publisher: Kyle Cathie. London. 1991
• Publication Date: 1992
• Language: English
• ISBN 10: 1856260151
• ISBN 13: 9781856260152
• Binding: Hardcover
• Edition: 1st Edition

About this title

Synopsis

The tradition of good British cooking has always been a matter of pride in country houses. Recipes were carefully handed down from generation to generation and new influences and ideas were added by those who went abroad to build and defend the Empire. Wild produce, including game, always featured, and both the sportsman and the lady of the house took great interest in the preparation of dishes. This is a book of anecdotes and recipes for modern country cooks. The author also wrote "Going to the Moors" and has contributed to magazines such as "The Field" and "The Spectator".

Book Description

The tradition of good British cooking featuring wild produce, including game, has always been a matter of pride in country houses, with recipes carefully handed down from generation to generation. This is a book of anecdotes and recipes for modern country cooks.