The Game Cookbook | 
 enlarge | Author: Clarissa Dickson Wright & Johnny Scott
Brand: Books
Category: Book
List Price: £19.99
Buy New: £11.79
You Save: £8.20 (41%)
New (19) Used (5) from £11.79
Avg. Customer Rating:  1 reviews
Sales Rank: 81058
Media: Hardcover
Edition: New Ed
Pages: 208
Shipping Weight (lbs): 2.7
Dimensions (in): 10.1 x 9.1 x 1
ISBN: 1856267490
EAN: 9781856267496
ASIN: 1856267490
Publication Date: August 9, 2007
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: Brand new book delivered in the UK in 2-3 days.
|
| Editorial Reviews:
Product Description
Each chapter gives history and lore, advice on hanging, dressing and carving, and of course, tasty, imaginative recipes that have a refreshing and international feel. The variety of over 130 easy-to-follow recipes from Partridge with Lentils and Pickled Lemons to Salmon Fishcakes made with Gnocchi, mixes classic with modern to create a cookery book for both the amateur and advanced game cook.
|
| Customer Reviews:
Review of The Game Cookbook August 19, 2004
87 out of 91 found this review helpful
The Game Cookbook is a rare example of a book which can be judged by its cover. The beautifully illustrated pages are matched by the superb recipes and personal narrative written by Clarissa Dickson Wright and Johnny Scott. Often I have thought that modern recipe books, peppered with escapist photographs that bear no relation to what's normally found in a kitchen, belong more on a coffee table than they do stacked haphazardly next to the wooden spoons. The Game Cookbook however achieves both aesthetic success and irreplacable practical guidance as to how to cook game. Yes, I did feel mild pangs of guilt as I besmirched the pages of the recipe for salmon with chicory and Roquefort with a cheese-laden fork, but as soon the pastry rose in the oven and the aroma filled my house I forgot all about defacing my new book. It is a pleasure to cook such unfashionable fare (no Thai fusion here) from such a great chef as Clarissa Dickson Wright surely is. Pairing her wtih the professionally formidable publishing house Kyle Cathie was a stroke of brilliance. This book is well worth having in your kitchen.
|
|
|