Feathers

£25.00

After the success of Venison, The Game Larder, here is chef Souto and genius photographer Steve Lee’s take on modern international recipes for all feathered game: from plucking and butchering to cooking. How to debone, butterfly, crown, truss, fillet and stuff. Pheasant, wild fowl, pigeon, duck etc with top guest chefs from around the world.

 

In stock

SKU: 9781910723739 Category:

Description

Their book Venison Рthe Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and chef Jos̩ Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds.

In Feathers – the Game Larder Steve Lee’s stunning photographs showcase more than the 55 modern, international recipes from master game chef José Souto and his culinary friends – they impart the beauty of game birds in the field, from source to plate.

Chef José’s combined love of fieldsports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds.

    how to pluck, clean, de-bone, butterfly, crown, truss, fillet and
      stuff game birds
   smoked, barbecued and outdoor recipes
    new ideas for shoot lunches
   step-by-step butchery
   55 modern, international, simple and sophisticated recipes from
      sloe gin game pie to pheasant tikka to smoky pigeon breast
      salad, grouse risotto and game and chestnut sausages

Additional recipes from guest chefs include Michel Roux, Brian Turner, Phil Howard and Nigel Barden.

Additional information

Weight1.386 kg
Dimensions27.6 × 21.6 × 3.2 cm
Author

Publisher

Imprint

Cover

Hardback

Pages

256

Language

English

Edition
Dewey

641.691 (edition:23)

Readership

General – Trade / Code: K

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