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Wild Game Cookbook
Andy Parle
€ 18.99
€ 17.77
FREE Delivery in Ireland
Description for Wild Game Cookbook
Paperback. Presents a selection of recipes for game lovers. This title includes ways to cook all types of feathered game, such as teal, wood pigeon, woodcock, snipe, grouse quail, guinea fowl, partridge, duck, pheasant, goose and turkey. It also includes recipes for furred and large game such as venison, wild boar, wild goat, rabbit, hare and grey squirrel. Num Pages: 96 pages, Illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 219 x 280 x 8. Weight in Grams: 432. a Fabulous Collection of 50 Recipes, Cooking the Different Types of Feathered, Furred and Large Game, Shown in Over 200 Images. 96 pages, Illustrations. Presents a selection of recipes for game lovers. This title includes ways to cook all types of feathered game, such as teal, wood pigeon, woodcock, snipe, grouse quail, guinea fowl, partridge, duck, pheasant, goose and turkey. It also includes recipes for furred and large game such as venison, wild boar, wild goat, rabbit, hare and grey squirrel. Cateogry: (G) General (US: Trade). BIC Classification: WBTB. Dimension: 219 x 280 x 8. Weight: 432.
This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.
This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.
Product Details
Publisher
Anness Publishing
Number of pages
96
Format
Paperback
Publication date
2012
Condition
New
Weight
432g
Number of Pages
96
Place of Publication
London, United Kingdom
ISBN
9781780191478
SKU
V9781780191478
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Andy Parle
Andy Parle is a chef with 25years' experience, working in various high-quality establishments including, among others, two Michelin-starred restaurants. Now back in his native Norfolk, first as chef-director of the Walpole Arms Restaurant, and now in event catering, Andy uses his wealth of experience and the local game for weddings, private dinner parties and boardroom lunches.
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