Recipes from the Woods The Book of Game and Forage

Informationen zum 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. Klappentext 100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woodsRespected 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. Zusammenfassung 100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods

Product details

• Authors: Jean Francois Mallet, Jean-Francois Mallet, Jean-François Mallet, Jean-Francois Mallet
• Publisher: Phaidon Press Ltd
• Content: Book
• Product form: Hardback
• Publication date: 30.09.2016
• Subject: Guides > Food & drink > International cuisine
• EAN: 9780714872223
• ISBN: 978-0-7148-7222-3
• Pages: 240
• Dimensions (packing): 18 x 27 x 2.8 cm
• Series: FOOD COOK; Food cook
• Subjects: COOKING / General, Hunting, General cookery & recipes, General cookery and recipes, seasonal cooking, urban cook, locally sourced ingredients, self-procured ingredients