RECIPES FROM THE WOODS: The Book of Game and Forage

"Old-style roasts rediscovered for the modern table." - Sunday Telegraph. 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. Organised 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, Saddles of Hare with Dandelion Salad and Treviso, Hare and Pear Spring Rolls, Tagliatelle with Ceps, Cross-Bred Duck roasted with cherries and olives, Griddled Wild Asparagus with walnut sauce, to Stuffed Partridge with Kale and Rump Steaks and Morels with Cream, and Fried Rice with Snails, garlic and basil, and Wild Strawberry tartlets and Wild Fig tart, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens. "An excellent glossary and useful advice on foraging for mushrooms." - Shooting Times & Country Magazine. "Expand your culinary world beyond what you find at the store or preparing to fend for yourself in a worst-case scenario." Bold imagery and vibrant large colour photographs, pagemarker, tall tartan cover 18.7 x 27.6cm. Useful Glossary, 240 pages from quality UK publisher Phaidon.