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 partr…
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Produktdetails
- ISBN: 978-0-7148-7222-3
- EAN: 9780714872223
- Produktnummer: 19974002
- Verlag: Phaidon Pr Inc
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 240 S.
- Masse: H27.7 cm x B18.4 cm x D2.7 cm 1'011 g
- Gewicht: 1011
Über den Autor
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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