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COOK’S GUIDE TO POULTRY & GAME

by: Lucy Knox and Keith Richmond

30 delicious recipes from classics to new combos. Provides all info you need to cook these meats successfully. ID guide to different cuts & types. 350+ color photos; 9×11.5 inches, 96 pgs.

1-84215-458-3
978-1-84215-458-8
Softcover
10-15-2001
Game Cookbooks, Processing & Preserving

Currently Out of Stock

Books of Lucy Knox and Keith Richmond
About This Book
Overview

Cooking and eating good quality poultry and game is one of life’s greatest pleasures: nothing quite beats the aroma of a simply roasted chicken or the wonderful rich flavor of a hot game pie. This essential cook’s compendium provides all the information you will need to cook these meats successfully. It includes pracitcal advice and techniques, provides a full-color, visual identification guide to the many different cuts and types of poultry, game, and exotic meats, and also offers 30 delicious recipes from essential classics to creative new combinations.

ABOUT THE AUTHORS
Lucy Knox
is a frelance cookery editor and writer. She was food and drink editor at Woman and Home magazine and now writes regularly for several British newspapers. She is the author of six books, including one, Wine, which she wrote with Keith Richmond, her husband and co-author of the book.

Keith Richmond, a freelance journalist, was food and drink editor on the Sunday Mirror for several years and has written about food and drink for the Express and the Daily Mail.

Keith and Lucy share a life-long passion for food and wine. They met on a wine-tasting course in Bergerac and live, with their daughters Alicia and Sophie, in Sussex, England.

Details

ISBN: 1-84215-458-3
Publisher: NATIONAL BOOK NETWORK
Publish Date: 10-15-2001

“COOK’S GUIDE TO POULTRY & GAME”

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