New Ways to Prepare, Cook & Cure
Published 7th August 2014
Size 262 x 207 x 28
The tempting recipes and expert advice in this book put game firmly back on the menu. 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 , 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. There are even recipes for more unusual game such as ostrich and squirrel.
Phil Vickery is the resident chef of ITV's This Morning and has appeared on ITV's Saturday Cookbook, the BBC's Ready Steady Cook and his own TV shows. He is the author of the bestselling Seriously Good! Gluten-free series and has been awarded a Michelin star. Simon Boddy has been in the meat trade for nearly 30 years. He owns the award-winning Best Butchers in Milton Keynes. Together they wrote Pork: Preparing, curing & cooking all that's possible from a pig (Kyle Books 2013).