Game

River Cottage Handbook No.15

Tim Maddams

$35

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Bloomsbury Publishing PLC
26 August 2015

Cooking with meat & game

Series: River Cottage Handbook

Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.

Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don’t have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper’s pie and Roasted hen pheasant with all the trimmings.

With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.

By: Tim Maddams
Imprint: Bloomsbury Publishing PLC
Country of Publication: United Kingdom
Dimensions: Height: 198mm, Width: 129mm, Spine: 25mm
Weight: 508g
ISBN: 9781408858325
ISBN 10: 1408858320
Series: River Cottage Handbook
Pages: 256
Publication Date: 26 August 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, in 2012 he founded his own company Green Sauce, teaching, cooking and consulting on ethical food. rivercottage.net / @TimGreenSauce

Reviews for Game: River Cottage Handbook No.15

If you have yet to come across the River Cottage Handbooks, I can't recommend them enough * Rachel Khoo, Daily Mail * Delicious recipes * Shooting Times and Country Magazine * An invaluable guide * Sphere *