Overview
After the success of Venison, The Game Larder, here is chef Souto and genius photographer Steve Lee’s take on modern international recipes for all feathered game: from plucking and butchering to cooking. How to debone, butterfly, crown, truss, fillet and stuff. Pheasant, wild fowl, pigeon, duck etc with top guest chefs from around the world.
- | Author: Jose Souto, Steve Lee
- | Publisher: Merlin Unwin Books
- | Publication Date: Aug 02, 2018
- | Number of Pages:
- | Language:
- | Binding: Hardback
- | ISBN-13: 9781910723739
- | ISBN-10: 1910723738