بازی: یک کتاب آشپزی

Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers so many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook ‚ something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on four legs, two legs and no legs, this book really does explore every possible part of the world of game that you could ever wish to know. A true tour de force from a writing team at the height of their powers. Voted one of the Sunday Telegraph's Books of the Year Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers so many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook‚ something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on four legs, two legs and no legs, this book really does explore every possible part of the world of game that you could ever wish to know. A true tour de force from a writing team at the height of their powers. Voted one of the Sunday Telegraph 's Books of the Year Sure to establish itself as the new benchmark on the subject, this cookbook features game in all its formsfurred, feathered, and fish. It shows that game offers many wonderful and affordable choices for the home cook and just how easy it is to source, prepare, and cooksomething that precious few cooks seem to realize. Written with extreme clarity, insight, and passion, and divided into chapters on "four legs," "two legs," and "no legs," this book explores every possible part of the world of game thata cookcould ever wish to know. Fully illustrated throughout, the stunning photography is fittingly all-encompassing and informative. Recipes include Pigeon and Foie Gras Pastry; Pot-roast Mallard, Quince and Star Anise; Venison Osso Bucco; Deep-fried, Bread-crumbed Rabbit; Seared Rare Tuna and Peppercorns; and Wild Boar "Vindaloo." Shows how game offers many wonderful and affordable choices for the home cook and how easy it is to source, prepare and cook - something that precious few people seem to realise. This title offers advice on how to joint, prepare, cook and enjoy different possible aspects of the foods that are hunted from the lands, skies and waters of Britain. More than 150 recipes for game of all kinds