FIT FOR TABLE: A COOK'S GUIDE TO GAME PREPARATION FIELD TO TABLE
Author: Mike Robinson
Publisher: STACKPOLE BOOKS, Aug 2009
A step-by-step guide that is easy to follow. All common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, & deer, as well as more unusual quarry such as squirrel & boar. Instructions show the correct way to gut, skin, & prepare game for cooking. 60+ color photos; 7.5x9.5 inches, 96 pgs.
? Step-by-step color photos for preparing large and small game, birds, and fish
? Covers deer, rabbit, grouse, duck, goose, woodcock, turkey, trout, and salmon
? Spiral binding for easy, lay-flat use
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 that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.
Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.
ABOUT THE AUTHOR:
Mike Robinson is the owner and chef of a highly acclaimed gastro pub and a regular guest on BBC?s Saturday Kitchen. He also contributes a monthly cookery article to The Field.