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Recipes from the Woods: The Book of Game and Forage
Jean-Francois Mallet
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Description for Recipes from the Woods: The Book of Game and Forage
Hardcover. 100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Num Pages: 240 pages, illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 189 x 282 x 27. Weight in Grams: 1018.
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-Francois Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge ... Read more
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-Francois Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge ... Read more
Product Details
Publisher
Phaidon Press
Format
Hardback
Publication date
2016
Condition
New
Number of Pages
240
Place of Publication
London, United Kingdom
ISBN
9780714872223
SKU
V9780714872223
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-50
About Jean-Francois Mallet
Jean-Francois Mallet has taught at the Ecole Superieure de Cuisine Francaise Ferrandi in Paris, and worked for many years with such chefs as Joel Robuchon and Gaston Lenotre. Today he is a food writer and photographer and contributes to French magazines, such as Saveur, Elle a Table, and Etoile.
Reviews for Recipes from the Woods: The Book of Game and Forage
As featured in The Daily Telegraph, Domino, The National Post, The Vancouver Sun, and Wine Enthusiast, and on mental_floss An excellent glossary and useful advice on foraging for mushrooms. -Shooting times & Country Magazine Your mouth will be watering from the first page. -Horse & Countryside Deliciously evocative... ... Read more