FEATHERS: THE GAME LARDER. By Jose L. Souto.

(2018) 2024 reprint. Large 4to (222 x 282mm). Ppx,246. Colour photographs throughout by Steve Lee, 4-page fold-out. Very attractive, wipeable matt-finished pictorial laminated boards. Issued without a dust-wrapper.

"Their book Venison: the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and chef Jose Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds. In Feathers: the Game Larder Steve Lee's stunning photographs showcase more than the 55 modern, international recipes from master game chef Jose Souto and his culinary friends - they impart the beauty of game birds in the field, from source to plate. Chef Jose's combined love of field-sports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds." Contents include how to how to pluck, clean, de-bone, butterfly, crown, truss, fillet and stuff game birds; smoked, barbecued and outdoor recipes; new ideas for shoot lunches; step-by-step butchery; 55 modern, international, simple and sophisticated recipes from sloe gin game pie to pheasant tikka to smoky pigeon breast salad, grouse risotto and game and chestnut sausages. There are also additional recipes from guest chefs Michel Roux, Brian Turner, Phil Howard and Nigel Barden. Chapters include: A brief background to game birds; My first day shooting birds; Game Birds - pheasant, grey partridge, red-legged partridge, red grouse, snipe, woodcock; Wildfowl - mallard, teal and wigeon, greylag geese, pink-foot geese, Canada geese, wood pigeon; Preparation - hanging, plucking, skinning, drawing, commercial game processors, butchering (large game birds, small game birds, wildfowl); Recipes - Jose Souto's recipes, guest chef's game bird recipes; Shooting and conservation; Useful contacts.