Fit For Table: A Cook's Guide To Game Preparation Field To Table

Fit For Table: A Cook's Guide To Game Preparation Field To Table

by Mike Robinson, Nick Ridley


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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

Product Details

ISBN-13: 9780811704571
Publisher: Stackpole Books
Publication date: 09/01/2009
Pages: 96
Product dimensions: 8.24(w) x 10.00(h) x 0.89(d)

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. Nick Ridley is a professional dog photographer. He has been photographing dogs for more than 25 years and now runs a respected dog photography businesses. He lives in England.

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