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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-François 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 sautéed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
Portrait
Jean-François Mallet has taught at the École Supérieure de Cuisine Française Ferrandi in Paris, and worked for many years with such chefs as Joël Robuchon and Gaston Lenôtre. Today he is a food writer and photographer and contributes to French magazines, such as Saveur, Elle à Table, and Etoile.
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Produktdetails


Einband gebundene Ausgabe
Seitenzahl 240
Erscheinungsdatum 05.09.2016
Sprache Englisch
ISBN 978-0-7148-7222-3
Verlag Phaidon
Maße (L/B/H) 289/186/2 mm
Gewicht 1019
Auflage 1. Auflage
Buch (gebundene Ausgabe, Englisch)
38,99
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