| Description |
1 online resource (1 volume) : illustrations |
|
data file rda |
| Note |
Originally published: London: JR, 2009. |
| Summary |
"On visiting his local butcher, Norman Tebbit, food lover and family cook wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less money. 'I think mostly', replied the butcher, ' it's because they don't know how to cook them - and they think it would be very difficult'."--Publisher's description. |
| Note |
Print version record. |
| Contents |
Cover; Book Title; Copyright; Contents; Acknowledgements; Inspiration: game in the kitchen; So what is game?; Useful tips; Servings; Kit for the kitchen; Planning ahead; Jointing a pheasant or partridge; Stock; Beurre manié; Bouquet garni; Mashed potato and celeriac; Conversion tables; Pheasant; Pheasant; Pheasant with apples and cream; Pheasant with red cabbage; Easiest-ever curried pheasant with dhal; Roast pheasant; Simple casseroled pheasant; Pheasant with pigs' trotters; Pheasant with brown rice; Pheasant breasts with beetroot, potato and parsnip; Pheasant breasts with crème fraîche |
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Devilled pheasant (or partridge)Highland pheasant; Pheasant pâté; Pheasant Bobotie bake; Festive pheasant pie; Pheasant Scotch eggs; Scrumptious scrumpy pheasant; One pot pheasant and coconut curry; Curried pheasant and pigeon with rice; Moroccan roast pheasant with couscous and chicory; Cajun pheasant wraps; Partridge; Partridge; Partridge with pears and blue cheese; Roast partridge; Partridge hot pot; Partridge with dhal; Partridge risotto; Partridge paella; Partridge tagine with olives and lemon; Duck; Wild duck (Mallard); Crumbed roast duck |
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Roast or grilled duck breasts with a fruit sauceDuck leg stew; Grouse; Grouse; Roast grouse; Wood pigeon; Wood pigeon; Pigeon with cabbage; Fried pigeon breasts; Casseroled pigeon breasts; Complete pigeon casserole; Pigeon breasts with fruit sauce; Pigeon risotto; Woodcock; Woodcock; Roast woodcock on toast; Deer; Deer; Simple roast venison; Roast haunch of venison; Venison steaks; Minute venison fillet steaks; Venison casserole with beer; Venison casserole with red wine; Venison meatballs with tomato sauce; Venison with fruit and spices; Crusted loin of venison; Venison and lemon curry |
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Venison and pasta bakeBraised venison; Veni-burgers; Rabbit; Rabbit; Rabbit terrine; Rabbit casserole; Rabbit pie; Rabbit with saffron rice; Rabbit with white wine and mushrooms; Rabbit with two mustards and cream; Roast rabbit; Rabbit with prunes; Hare; Hare; Roast hare; Jugged hare; Mixed game; Game pâté; Game pots; Mixed game pie; Salmon; Salmon; Salmon in pastry; Salmon coulibiac; Simple salmon; Scallops, spider crabs and mackerel; Scallops, spider crabs and mackerel; Simple barbecued scallops with bacon; Scallops with figs, Parma ham and St. Agur |
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Spider crab spaghetti with chilli, tiger prawns and asparagusRoasted garlicky crab claws; Barbecued mackerel with pesto; Mackerel cooked in seawater; Index; Cook's notes |
| Subject |
Cooking (Game)
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COOKING -- General.
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Cooking (Game) (OCoLC)fst01753119
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| Genre/Form |
Cookbooks. (OCoLC)fst01752725
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Cookbooks.
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| Other Form: |
Print version: Tebbit, Norman. Game cook. London : Grub Street, 2017 9781910690444 (OCoLC)1007992522 |
| ISBN |
9781911621607 (electronic book) |
|
1911621602 (electronic book) |
|
9781910690444 |
|
1910690449 |
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