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Comment: Spiral bound within a hard cover
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Fit for Table: The Cook's Guide to Game Preparation Spiral-bound – 1 Sep 2009

4.7 out of 5 stars 15 customer reviews

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Product details

  • Spiral-bound: 128 pages
  • Publisher: Quiller Publishing Ltd (1 Sept. 2009)
  • Language: English
  • ISBN-10: 1846890063
  • ISBN-13: 978-1846890062
  • Product Dimensions: 15 x 2.1 x 21.8 cm
  • Average Customer Review: 4.7 out of 5 stars 15 customer reviews
  • Amazon Bestsellers Rank: 133,008 in Books (See Top 100 in Books)
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Product description

Review

If you've ever wanted to learn how to prepare game, or have had a couple of goes and are looking to hone your technique, then this book is for you. --Shooting Gazette

This book will act as an invaluable guide for those eager to delve into the nitty-gritty of taking game from field to fork... it will have a pride of place in every country kitchen. --The Field

At last, a clear and simple guide to plucking, gutting, skinning and generally preparing game for cooking. Each step is preparation is briefly described and then clearly demonstrated in Nick Ridley's superb photographs. Althogether a sensible, practical book that ensures you get the best from what you shoot. --BASC Shooting & Conservation

'The photographs by Nick Ridley are superb and complement the excellent and effective text. The short foreword is well worth reading and bearing in mind. I did like the last sentence where the author says, Remember, it is our duty as sportsmen and women to eat what we shoot or catch. There is a wide range of quarry from deer to woodcock and salmon to wood pigeon and this is definitely a book to consider for Christmas, whatever your taste'. --Highland News

With explicit pictures, it guides the cook on everything from plucking a pheasant to gutting a boar. With the game season now well underway and people looking for alternatives to turkey, this could be a very timely addition to the bookcase. --AGA Living

'Even if you were familiar with breasting out pigeons or pheasant, would you know how to prepare a squirrel, or boar, for the table? Maybe not, so this is where this excellent book by top chef Mike Robinson comes to the fore... The spiral binding format aids ease of use in the larder or kitchen. Highly recommended'. Sporting Gun

'...invaluable to any keeper who has culinary tendencies or who sells game direct to the consumer. Clear photographs give step-by-step instructions on how each cut is done. Keep a copy in your game larder and kitchen!'. NGO Keeping the Balance

About the Author

Mike Robinson is the owner/chef of a highly acclaimed gastro pub and a regular guest on BBC s Saturday Kitchen and UK TV. He also contributes a monthly cookery article to The Field.


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4.7 out of 5 stars
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on 13 February 2010
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on 28 December 2012
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on 11 December 2011
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on 13 February 2013
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