Fit for Table

The Cook's Guide to Game Preparation – Field to Table

Mike Robinson



ISBN: 9781846890062

PUBLICATION DATE: September 1, 2009

CATEGORY: Food and Drink

BINDING: Spiral bound

EXTENT: 128 pages

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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 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 as 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, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game.

In stock