The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

  • Partridge: ageing, hanging, plucking, drawing, and roasting (page 13)

    from The Game Cookbook The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

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Notes about this book

  • SULibraries on October 20, 2025

    CJ 641.69 D554g 2005 (LOU)

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  • ISBN 10 0857831070
  • ISBN 13 9780857831071
  • Published Aug 09 2012
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie

Publishers Text

This book is the first of its kind to contain both exciting recipes and insightful information on the history and habitat of game. The chapters are divided into types of game, from the familiar pheasant, partridge and venison to the less obvious coarse fish including pike and carp. Each chapter gives history and lore, helpful advice on hanging, dressing and carving, and of course, tasty, imaginative recipes that have a refreshing and international feel. The variety of over 130 easy-to-follow recipes from Partridge with Lentils and Pickled Lemons to Salmon Fishcakes made with Gnocchi, mixes classic with modern to create an inspirational cookery book for both the amateur and advanced game cook.

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