This book brings together the diverse talents of the three authors. All the main game species (grouse, partridge, pheasant, wildfowl, pigeons, rabbit, hare, venison, and trout and salmon) are covered one at a time. Each chapter has a series of anecdotal stories about the relevant sport and how it may be brought to the kitchen. Delicious simple recipes by Angela Humphreys, author of the celebrated Game Cookery, are also included. The book is beautifully illustrated with Rodger McPhails’s outstanding paintings and vignettes.
Editorial Reviews
From the Publisher
color illustrations thoughout.
About the Author
John Humphreys is the author of 28 previous books and is a regular contributor to Shooting Times, The Field, and Country Life.
Angela Humphreys is the author of Game Cookery (978-0-7153-0721-2), published in 1988 and still in print.
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| Weight | 0.17 lbs |
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