THE ULTIMATE GAME COOKBOOK. By Tom Bridge.

1999 1st edition. 4to (195 x 252mm). Pp160. B/w illustrations by Madeleine David. Purple boards, spine titled in silver-gilt.

"Clearly divided into accessible chapters on duckling, goose, wild boar, turkey, pheasant, guinea fowl, venison, grouse, rabbit and hare, pigeon, quail, wild salmon and game fish and partridge, there are over 150 recipes to choose from. You'll find classic recipes for roast pheasant, pigeons in red wine, rabbit or hare casserole, roast goose with orange brandy sauce, venison steak with garlic, poached wild salmon, a traditional game pie and all your favourites. In addition... try duck livers on a bed of bubble and squeak, quail in a coconut curry sauce, wild boar risotto, supremes of partridge filled with lobster, fresh wild trout fillets with bacon and almond sauce, stir fry guinea fowl or venison burgers. It is now very easy to buy game ready-to-cook. But if you like to do all the preparation yourself, Tom gives safe, easy-to-follow advice on hanging, plucking, drawing and trussing. His book also includes a simple guide on how to joint a game bird." A good book for recipes, the butchery instructions however are basic and brief. If you would like to learn how to prepare game then Fit for Table by Mike Robinson is the best book, our stock number 32306.