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Fit for Table
By Mike Robinson and Nick Ridley
Published by Stackpole Books
Distributed by Simon & Schuster
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Table of Contents
About The Book
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
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.
Product Details
- Publisher: Stackpole Books (September 17, 2009)
- Length: 96 pages
- ISBN13: 9780811704571
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Hardcover 9780811704571
