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The Game Cookbook [Hardcover]

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Item description for The Game Cookbook by Clarissa Wright...

This is a landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game, such as how to hang, pluck and roast. Game is experiencing a real revival. It is a healthy alternative to red meat, being naturally lean, low in cholesterol and high in protein. It is also usually organic or free range. Better still it is inexpensive and can be bought from most supermarkets as well as from the local butcher.Written by two passionate countryside campaigners, Clarissa Dickson-Wright and Johnny Scott known for the BBCs Clarissa and the Countryman series as well as, of course, Clarissas part in the BBCs Two Fat Ladies, this authoritative book will draw any food enthusiast into the kitchen. Anecdotes and information from Johnny Scott about the history and habitat of game make fascinating reading and demystify the world of preparing and cooking game. With over 140 easy-to-follow recipes from Red Wine Venison Burgers to Salmon Fishcakes made with Gnocchi you will be inspired by Clarissa Dickson Wrights flair and imagination time and time again.

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Item Specifications...

Pages   208
Est. Packaging Dimensions:   Length: 10.1" Width: 8.6" Height: 1.2"
Weight:   2.65 lbs.
Binding  Hardcover
Release Date   Oct 25, 2005
Publisher   Kyle Books
ISBN  1904920217  
ISBN13  9781904920212  

Availability  0 units.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Game
2Books > Subjects > Cooking, Food & Wine > General
3Books > Subjects > Cooking, Food & Wine > Regional & International > European > English, Scottish & Welsh
4Books > Subjects > Cooking, Food & Wine > Regional & International > International

Reviews - What do customers think about The Game Cookbook?

Another great cookbook from the UK!  Apr 4, 2008
With entries from snipe to roe deer this book offers not just some plain jane recipes off the web but thoughtful strategies for cooking game of all kinds plus a history and theory of the hunting, processing and preparation. Great pictures to boot. Not a must have for every collection but a good addition for people who like the River Cottage style books.
A Beautiful game cookery book!  Jul 8, 2006
This is a superbly researched, written and illustrated cook book. It stands head and shoulders above the other 5 or so game cookbooks I have enjoyed because of:

1. Wonderful individualized backgound history about the hunting, ageing, carvery and serving of each type of game presented, and clearly written recipes for such delights as:
Game birds- partridge, pheasant, quail, grouse, woodcock, wood pigeon, and snipe
Wildfowl-duck and goose
Cloven hoof- venison, roe deer, elk, moose, muntjac, wild boar and caribou
Fish- salmon, trout, sea trout, zander, pike and carp.

2. Luscious large color photographs of the cooked dishes, giving great ideas on presentation of these and even other cookery you may choose, with the main item artfully presented, with the recipe's simple accompaniments such as sprigs of herbs, small onions, grapes and various salad leaves.

3. The recipes are suitable for beginning to intermediate home cooks, without an excess of ingredients. Your "challenge" can be to obtain these game items (or happily substitute domestic equivalents as inspired). These game items may be internet ordered and shipped frozen to smaller USA cities; larger cities may stock such items as duck, rabbit and various game birds. For luckier Brits, many addresses of UK suppliers are present at the back of the book.

Make partridge wtih lentils and pickled onions, or Hungarian style; try pheasant African style with peanut butter, tomatoes and flageolet beans, or a terrine with pickled walnuts, or claypot style. There's grouse potted, buttered, Russian style,casseroled or in a pie. Don't forget snipe curry, orange and herb duck mallard with sausage and chestnut stew, duck with gin-soaked sloes, venison with cider or with wild mushroom stew, Norwegian venison with sour cream, elk flank rolled and stuffed, venison chili, boar pie, hare terrine, rabbit in a pie, or with chocolate and tomatoes, salmon with chicory and roquefort in puff pastry, , rainbow trout in red wine with tarragon, carp stuffed with baked fruit, Yorkshire Christmas pie filled with pigeon, pheasant, goose etc...And a game paella.

Even if you do not cook game, this is a well researched and lively discussion of game, going back hundreds of years. The tasty recipes are readily adaptable too all sorts of chicken, duck, fish and various meats.
This is a highly recommended book.

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