MARC record from Internet Archive

LEADER: 02226cam 2200433Ma 4500
001 ocn881020394
003 OCoLC
005 20210422092813.0
008 140415s2014 enka 000 0 eng d
040 $aUKMGB$beng$cUKMGB$dOCLCO$dOCLCF$dYDXCP$dOCLCQ$dNZAUC$dOCLCO$dOCL
015 $aGBB456583$2bnb
016 7 $a016733104$2Uk
019 $a922303536
020 $a9780857831033$q(hbk.)
020 $a0857831038$q(hbk.)
035 $a(OCoLC)881020394$z(OCoLC)922303536
082 04 $a641.691$223
100 1 $aVickery, Phil,$eauthor.
245 10 $aGame :$ba modern approach to preparing, cooking & curing /$cPhil Vickery and Simon Boddy.
264 1 $aLondon :$bKyle Books,$c2014.
300 $apages cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
505 0 $aFeathered -- Ground game -- Wildfowl -- Fish -- Basics.
520 $aGame is enjoying a revival in restaurants and home kitchens and now TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the genre by showing you how to prepare and cook a whole range of feathered, furred and fish game at home. Phil's inventive and internationally influenced recipes cover everything from Grilled Pheasant with Mango and Mint Dressing and Potted Duck with Spiced Pears to Chunky Braised Boar with Smoked Ham and Pan-Fried Sea Trout with Warm Tomato Fondue Sauce, while Simon expertly guides you through the skills and techniques needed to create everything from Cold Smoked Air Dried Venison Haunch and Spiced Hare and Chocolate Salami to Smoked Goose Bresaola. There is even a fascinating chapter on roadkill, with ideas on how to safely prepare badger, squirrel and even swan.
650 0 $aCooking (Game)
650 7 $aCooking (Game)$2fast$0(OCoLC)fst01753119
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
700 1 $aBoddy, Simon,$eauthor.
938 $aYBP Library Services$bYANK$n11654099
029 1 $aAU@$b000053709395
029 1 $aNZ1$b15677930
029 1 $aUNITY$b134557875
029 1 $aAU@$b000055595736
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 42 OTHER HOLDINGS