Fit for Table: A Cook's Guide to Game Preparation Field to Table: Birds, Fish, Large and Small Game - Rilegato
Sinossi
You've caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.
Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.
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Informazioni sull?autore
Mike Robinson is the owner and chef of a highly acclaimed gastro pub and a regular guest on BBC's Saturday Kitchen. He also contributes a monthly cookery article to The Field. Nick Ridley is a professional dog photographer. He has been photographing dogs for more than 25 years and now runs a respected dog photography businesses. He lives in England.
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Fit for Table
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Fit for Table : A Cook's Guide to Game Preparation-Field to Table
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Fit for Table : A Cook's Guide to Game Preparation-Field to Table
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Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 11612710-6
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FIT FOR TABLE: THE COOK'S GUIDE TO GAME PREPARATION. By Mike Robinson. Photographs by Nick Ridley.
Editore:
Stackpole Books. Mechanicsburg, Pennsylvania. 2009, 2009
ISBN 10: 0811704572
ISBN 13: 9780811704571
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Condizione: new. ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Spiral bound, 2009). (2009) 2009 1st US edition. Spiral bound 4to hardback (209 x 255mm). Pp128. Colour photographs by Nick Ridley throughout. A new unread copy. "You've caught your game - now how do you prepare it for the table? A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking - an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game." This is a copy of the American edition, published simultaneously with the British edition and identical in all respects other than ISBN and publisher's name. PREVIOUS PRICE £16.95. Codice articolo 43028
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Fit for Table: A Cook's Guide to Game Preparation Field to Table
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