• $14.99

Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2019
June 17
LANGUAGE
EN
English
LENGTH
224
Pages
PUBLISHER
Octopus Books
SELLER
Hachette Digital, Inc.
SIZE
74.4
MB

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