GAME and FISH COOKBOOK. Edited by Barbara Thompson.

(2002) 2009 reprint. Square 4to (255 x 256mm). Pp287. Colour photographs throughout. Laminated boards.

Previously titled The Farlows Game and Fish Cookbook. "This is a beautifully presented book, updated and revised with every game and fish recipe you would ever need. Filled with starters, sauces, salsas, relishes, vegetables and other assorted accompaniments that will compliment whatever game you are preparing, be it pheasant, partridge, grouse, pigeon, woodcock, duck, goose, rabbit, hare, venison or fish. The recipes are clearly set out, including many new and exciting ideas from today's cooks including Rick Stein, Hugh Fearnley-Whittingstall and Prue Leath alongside traditional favourites and are accompanied by specially commissioned colour photographs. Not only are there recipes like: Thai trout cakes, coronation pheasant, stir fried pigeon with chorizo, chinese gingered duck and roast hare, but there are also wine recommendations and advice on how to prepare your game for cooking."