Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil's inventive and internationally influenced dishes cover everything from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon and Pan-Fried Sea Trout with Warm Tomato Sauce Sauce, while Simon guides you through the skills and techniques needed to create everything from Hot Smoked Partridge and Spiced Hare and Chocolate Salami to Venison Bresaola.
| ISBN: | 9780857834577 |
| Publication date: | 9th August 2018 |
| Author: | Phil Vickery, Simon Boddy |
| Publisher: | Kyle Books an imprint of Octopus |
| Format: | Hardback |
| Pagination: | 224 pages |
| Genres: |
Cookery / food by ingredient: meat and game Cookery / food by ingredient: fish and seafood TV / Celebrity chef / eateries cookbooks |