Cooking, Food & Wine Books:

Game

River Cottage Handbook No.15
Click to share your rating 1 rating (4.0/5.0 average) Thanks for your vote!

Format:

Hardback
$54.00
Available from supplier

The item is brand new and in-stock with one of our preferred suppliers. The item will ship from a Mighty Ape warehouse within the timeframe shown.

Usually ships in 2-3 weeks
Free Delivery with Primate
Join Now

Free 14 day free trial, cancel anytime.

Buy Now, Pay Later with:

Afterpay is available on orders $100 to $2000 Learn more

6 weekly interest-free payments of $9.00 with Laybuy Learn more

Availability

Delivering to:

Estimated arrival:

  • Around 28 May - 7 Jun using International Courier

Buy together

66% of people buy Game and Preserves: River Cottage Handbook No.2 ~ Hardback ~ Pam Corbin.

Buy together: $111.53

Description

Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don’t have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper’s pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.

Author Biography:

Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, in 2012 he founded his own company Green Sauce, teaching, cooking and consulting on ethical food. rivercottage.net / @TimGreenSauce
Release date NZ
July 30th, 2015
Author
Audience
  • General (US: Trade)
Illustrations
colour photography and illustrations
Pages
256
Dimensions
129x198x25
ISBN-13
9781408858325
Product ID
23032656

Customer reviews

4.0 out of 5 stars Based on 1 Customer Ratings

5 star
(0)
4 star
(1)
3 star
(0)
2 star
(0)
1 star
(0)

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

There are no Marketplace listings available for this product currently.
Already own it? Create a free listing and pay just 9% commission when it sells!

Sell Yours Here

Help & options

Filed under...