Author - J. C. Jeremy HobsonRead more
Price - £9.99
Publisher - The Crowood Press Ltd
"The Pigeon Cook" is an invaluable reference work for all game cooks. It includes some mouth-watering recipes both for the woodpigeon and the domesticated pigeon. The authors have thoroughly researched their subject and provided culinary ideas that combine traditional British rural recipes with those from abroad.
Author: Andrew PernRead more
Photographs: by Drew Gardner
Published by: Face
Web: facepublications.com or loosebirdsandgame.co.uk
Tel: 0113 203 7378
This is Yorkshire chef Andrew Pern's second book – a hefty 360 page, hard-back volume on game, poultry and fish. Pern is chef-owner of the pub The Star Inn, Harome, and has held a Michelin star since 2002 with his wife Jacquie running front-of-house.
Author: Mark HixRead more
Photographs: by Jason Lowe
Published by: Quadrille Publishing Ltd
Tel: 0207 839 7117
The latest 192 page book by award-winning food writer and chef Mark Hix is a celebration of the food served in his acclaimed Oyster and Chop House restaurant. As is his trademark style, Hix pays special attention to British produce. Unsurprisingly there is a special feature dedicated to British oysters, but there is also a nice mix of recipes divided into the following categories – Bar, Starters, Salads, Soups, On Toast, Fish, Meat, Sides, Desserts which are very much in line with his menus.
Author: Mike RobinsonRead more
Photographs: Nick Ridley
Publisher: Quiller Publishing
The blurb sums up what this book is about perfectly: “You have caught your game – now how do you prepare it for the table?” This is not a recipe book, but an essential manual for all field sportsmen, chefs and anyone with an interest in preparing their own game.
Author: Nichola FletcherRead more
Publisher: Quiller Imprint
A delicious book to read and savour, this book is a very practical manual for cutting, preparing and - most importantly - cooking venison to perfection. Written by Nichola Fletcher an award-winning food writer, historian, cook, lecturer and practical teacher. Venison is free range and healthy, lean and full of flavour and makes sensational rich winter dishes. It is also perfect for light, quick cooking, simple and succulent fast food for gourmets and beginners summer eating at its best.
Author: Victoria Jardine-Paterson and Colin McKelvieRead more
Publisher: Quiller Imprint
A fantastic 216 page guide to game cookery targeting everyone that loves game the sportsman, the cook, the 'foodie' and the wine lover. The guide has been put together by cookery writer Vicky Jardine-Paterson and sportsman and wine-lover Colin McKelvie. Each game species is introduced with a map showing its distribution, common names in the different countries of Europe and an account of its natural history.
Author: Clarissa Dickson-Wright and Johnny ScottRead more
Publisher: Kyle Cathie
A landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game. Lean and low in cholesterol, game is tasty and game is varied. From the commonly found pheasant and rabbit to the less-often-seen woodcock or wild board on the one hand, and the game fish salmon and sewin, pike and carp on the other, here is the wealth of whats good to eat from the wild.
Author: Norman TebbitRead more
Publisher: J.R. Books
Lord Tebbit took over as the cook in the house after his wife Margaret was injured in the Brighton bombing. It has become his passion, and cooking game his speciality. In The Game Cook, he showcases his favourite game recipes featuring pheasant, partridge, duck, grouse, woodpigeon, woodcock, deer, rabbit, hare and more.
Author: Mark HixRead more
The first thing you notice about this paperback is that it’s chock full of close-up, mouth-watering food pictures, many across two pages, which makes this book a joy to flick through. But look at the recipes themselves and you will be spoilt for choice at suppertime, as Mark Hix, ex- chef director of The Ivy, Le Caprice and J.Sheekey - has put together a wonderful collection of over 120 mostly familiar, British dishes, brought up to date with a modern twist.
Author: John TorodeRead more
The first thing that grabs you about this 256 page hard-back book is the “eat-me” recipe photography. Many of the recipes are accompanied by a full page, close-up colour image which really whets the appetite. Torode believes that some of the best poultry and game comes from Britain and through this book he aims to help the reader make the best use of it.
Author: Trish Hilferty & Tom Norrington-DaviesRead more
Photographs: Jason Lowe
Publisher: Absolute Press
A beautiful hard-backed book, aimed at demystifying the preparation and cooking of game in all forms - furred, feathered and fish. The authors have gone into considerable depth on what defines game, taste descriptions, where to buy, plus excellent detailed notes on each game type and how to prepare them.
Author: Nils Juul Eilersen & Christian NissenRead more
Recipes: Maxine Clark
Photographs: Mikkel Adsbol
Publisher: Highland Game
Price: £25 Hardback
This is a book of two halves; literally in its purpose and in its content as it doubles up as stunning coffee table tome and also a kitchen aid. The first part is page after page of beautiful photographs taking the reader on a seven day journey of Roe deer stalking around estates in Angus and Aberdeenshire. The remaining 61 pages are delicious looking Roe deer recipes written by Scottish cookery writer Maxine Clark.