Feathers: The Game Larder

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Description

Venison the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and Jose Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and more. Steve Lee's stunning photographs showcase more than just the modern, international recipes from master game chef Jose Souto and his culinary friends they impart the beauty of game birds in the field, from source to plate. the best way to harvest, store, prepare and cook the birds. . Stunning photographs sharing the joy of shooting and of cookery . the birds in the field . step by step butchery . modern, international, simple and sophisticated recipes Additonal recipes from guest chefs Michel Roux, Brian Turner and many more. AUTHOR: Jose L. Souto was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at London's internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer. 300 colour photographs

Reviews

A weighty tome which will appeal to shooters and foodies alike. A timely reminder of why its so important to do justice to the quarry that we shoot during the season.

* Shooting Gazette *

Feathers: The Game Larder gives you the confidence to be flamboyant. For readers who may not yet have learned the art of hanging, plucking, drawing, it talks you through the whole process and not to be afraid. There is something for every occasion here, from a luxurious dinner party, through a light lunch, to lunch on the run (think barbecue, picnic and shoot day whatever your style.)

* Keeping the Balance (National Gamekeepers Magazine) *

Their book Venison: The Game Larder lit up the traditional game cookery market and the pairing of chef Jose Souto and photographer Steve Lee now have a second offering, sharing their passion for pheasant, duck, grouse, woodcock and other game birds.

* NFU Countryside magazine *

This is more than just a cookbook! A chunky 246-page hardback, it will command a place of honour on your bookshelf. If, like me, your current game menu consists of game pie and pheasant goujons, this book may be a bit of a game-changer, if youll excuse the pun!

* Sporting Shooter *

Author Bio

Jos Souto was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at Londons internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer. Steve Lee runs a photographic studio and Prop House in central London. His work regularly appears in national newspapers and magazines, and he is in demand internationally.