Game
New Ways to Prepare, Cook & Cure
Published on 9. August 2018
Book
Hardback
224 pages
978-0-85783-457-7 (ISBN)
Description
Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil's inventive and internationally influenced dishes cover everything from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon and Pan-Fried Sea Trout with Warm Tomato Sauce Sauce, while Simon guides you through the skills and techniques needed to create everything from Hot Smoked Partridge and Spiced Hare and Chocolate Salami to Venison Bresaola.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 264 mm
Width: 208 mm
Thickness: 26 mm
Weight
1116 gr
ISBN-13
978-0-85783-457-7 (9780857834577)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
06/2019
1st Edition
Kyle Books
€3.99
Available for download
Persons
Phil Vickery has been wowing the audiences of Ready Steady Cook for many years. As resident chef on This Morning he inspired mums all over the country, but it was his series highlighting Britain's food heroes, A Taste of Britain, that really cemented his role as a presenter as well as a chef. Phil has written several books, including Proof of the Pudding, which was shortlisted for an Andre Simon award. Phil was chef-director at The Castle in Taunton, where he was awarded a Michelin star for 4 successive years.