Review "Beautifully illustrated [and] highly recommended."  —Winesworld.com Read more About the Author Tom Norrington-Davies and Trish Hilferty are two of the most highly respected chefs working in London today, with careers which have seen them running such legendary places as The Eagle, The Fox and currently Great Queen Street and The Anchor and Hope. They have also contributed significantly to a canon of the more enlightened, creative and serious food writing of our times; via columns and articles, in broadsheet and magazine form, but perhaps most impressively of all through their highly-praised and award-winning books, such as Tom's Just Like Mother Used to Make (Cassell) and Trish's Gastropub Classics and Fish and Chips (both Absolute Press). Fully illustrated throughout with Jason Lowe's stunning photography, the book is fittingly all-encompassing and informative. Read more
P**L
Very nice game cookbook
This is one of the better game cookbooks I've seen on the market. Looking forward to trying some of the rabbit recipes, unfortunately don't think I will be able to try any of the venison recipes this season, seeing as how I lack a deer to cook.Recipes are definately approachable. I like the way they show how to prepare the animal (I'm referring here to jointing the rabbit)Worth having in your library.
A**H
worth having
There are not a lot of good game cook books available and this is one worth owning. It is nicely produced, lots of good photos, nice layout. Those kind of things really do make a difference to the use a book gets. The book could, though, benefit from more recipes. I've only tried a couple of the pheasant recipes and both have been very good: pheasant leg confit, and roasted pheasant breast. I've got some venison and will try those soon, but the recipes I've looked at look promising. American readers might have difficulty with some of the contents, finding guinea fowl for instance isn't all that easy in many places.
S**L
New and delicious ideas for cooking game
I live in France and my husband goes rough shooting, so I get plenty of game birds, venison and wild boar. This book has extended my repertoire, including using game meat in traditional recipes from other parts of the world. Today is Christmas Day 2014 and we've just enjoyed (hugely) partridges cooked with snails and oak leaf salad (page 60). I'm a good cook and I thoroughly recommend this book.
Trustpilot
3 weeks ago
3 days ago
