Feathers The Game Larder

Discover the art of game cookery with 'Venison - The Game Larder', a captivating hardback book by renowned chefs Jose Souto and Steve Lee. This beautiful culinary guide dives deep into the world of game birds such as pheasant, duck, grouse, and woodcock, offering over 256 stunning pages filled with exceptional recipes and breathtaking photography. Each section not only presents modern and international dishes but also emphasizes the joy of sourcing and preparing game birds from field to table. From step-by-step butchery instructions to quick and sophisticated recipes, this book is your ultimate resource for mastering game cookery. Whether you're a seasoned chef or a home cook, you’ll find delightful ways to enjoy geese, pigeon, and more. Additional insights and recipes from esteemed guest chefs like Michel Roux and Brian Turner enrich the experience. Elevate your culinary skills, connect with nature, and enjoy the exquisite flavors of game with this must-have cookbook for anyone passionate about cooking and hunting. Perfect for gift-giving or personal use, it’s time to bring the excitement of game bird preparation into your kitchen. Experience the journey from field to plate with 'Venison - The Game Larder'.

Authors: Jose Souto, Steve Lee Publisher: Merlin Unwin Books
Bind: hardback
Dimensions: 216 x 276 mm
Pages: 256
Publication Date: 20-08-2018

Venison - the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and Jose Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and more. Steve Lee's stunning photographs showcase more than just the modern, international recipes from master game chef Jose Souto and his culinary friends - they impart the beauty of game birds in the field, from source to plate. the best way to harvest, store, prepare and cook the birds. - Stunning photographs sharing the joy of shooting and of cookery - the birds in the field - step by step butchery - modern, international, simple and sophisticated recipes Additonal recipes from guest chefs Michel Roux, Brian Turner and many more.