Fit for Table: A Cook's Guide to Game Preparation Field to Table
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Book Overview
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.
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
Format:Hardcover
Language:English
ISBN:0811704572
ISBN13:9780811704571
Release Date:September 2009
Publisher:Stackpole Books
Length:96 Pages
Weight:1.48 lbs.
Dimensions:0.7" x 8.2" x 10.0"
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