Game of all kinds - birds, animals and fish - are currently enjoying great popularity as a lean, natural food low on additives and fat. This illustrated cookbook provides a range of recipes, both traditional and contemporary, to deal with the types of game cooks are most likely to come across. The section on game birds covers grouse, partridge, pheasant, quail, pigeon, snipe, woodcock and wild duck; that on animals includes venison, boar and rabbit; that on fish contains such sporting fish as salmon, tunny and swordfish. Chapters on pates, pies and puddings, and vegetables specially chosen to complement game dishes, lead up to a section on rarer game giving basic instructions for the intimidated cook. The introduction provides information on marinating, trussing, barding and larding and other basic techniques, as well as a table of seasonings and roasting times.
- ISBN10 0719546028
- ISBN13 9780719546020
- Publish Date 12 October 1989
- Publish Status Out of Print
- Out of Print 22 December 2008
- Publish Country GB
- Publisher John Murray Press
- Imprint John Murray Publishers Ltd
- Format Hardcover
- Pages 227
- Language English