Recipes from the Woods: The Book of Game and Forage
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods
Respected French chef and writer Jean-Franç:ois Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare): feathered game (partridge, pheasant, quail): mushrooms, herbs, and snails: and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauté:ed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.
Formats for this Ebook
|Required Software||Any PDF Reader, Apple Preview|
|Supported Devices||Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.|
|# of Devices||Unlimited|
|Flowing Text / Pages||Pages|
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