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Game: A modern approach to preparing, cooking & curing Hardcover – 7 Aug 2014

4.8 out of 5 stars 12 customer reviews

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Product details

  • Hardcover: 208 pages
  • Publisher: Kyle Books (7 Aug. 2014)
  • Language: English
  • ISBN-10: 0857831038
  • ISBN-13: 978-0857831033
  • Product Dimensions: 21.1 x 2.6 x 26.2 cm
  • Average Customer Review: 4.8 out of 5 stars 12 customer reviews
  • Amazon Bestsellers Rank: 217,028 in Books (See Top 100 in Books)
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Product description

Review

'One of my favourite cookbooks [...] brings venison and other game smoothly into modern times' Telegraph Magazine 'Vickery offers a new, modern take on working with game, showing us the best ways to prepare, cook and cure a range of versatile wild food.' --Food & Travel

'Indulge your inner hunter-gatherer.' --The Metro

'This is a hugely innovative book, packed with ideas to improve on flavour and texture.' -- --The Good Book Guide

About the Author

Phil Vickery is the resident chef of ITV's This Morning and has appeared on ITV's Saturday Cookbook, the BBC's Ready Steady Cook and his own TV shows. He is the author of the bestselling Seriously Good! Gluten-free series and has been awarded a Michelin star. Simon Boddy has been in the meat trade for nearly 30 years. He owns the award-winning Best Butchers in Milton Keynes. Together they wrote Pork: Preparing, curing & cooking all that's possible from a pig (Kyle Books 2013).


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