Loose Birds & Game by Andrew Pern

  • Grey-legged, local shot partridge with braised green lentils, celery and bacon bundles and fino sherry juices

    Grey-legged, local shot partridge with braised green lentils, celery and bacon bundles and fino sherry juices (page 42)

    from Loose Birds & Game Loose Birds & Game by Andrew Pern

    • Categories: Sauces for poultry; Main course
    • Ingredients: bay leaves; carrots; celery; caster sugar; thyme; white wine; bacon; oil; chicken stock; game stock; rapeseed oil; fino sherry; grey-legged partridges; Puy lentils
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Reviews about this book

  • Yum.Fi

    It is a celebration of natural, good, honest ingredients, a commemoration of an oft-missing rural art form and a rather clever amalgamation of culinary skills and art for good measure.

    Full review
  • ISBN 10 0955893011
  • ISBN 13 9780955893018
  • Published Dec 01 2010
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Face
  • Imprint Face

Publishers Text

Loose Birds & Game delivers a fresh approach to Poultry, Game & Fish and an exclusive insight into The Star Inn at Harome, one of the most unique restaurants in the UK. With a foreword by Michel Roux and an introduction by Brian Turner the book offers an inspired insight into Poultry, Game & Fish and reveals the philosophy and processes behind one the UK's most respected and successful young chefs. Containing 65 outstanding in-depth recipes, divided into 13 chapters, each created by Andrew Pern and served at The Star Inn. Continuing on from Andrew's critically acclaimed multi-award-winning first book, Black Pudding & Foie Gras.

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