Dimensions
189 x 246 x 12mm
WINNER OF " BEST SINGLE SUBJECT BOOK IN THE WORLD " At the Gourmand World Cookbook Awards 2008 As well as being a delicious book to read and savour, this is an eminently practical manual for cutting, preparing and cooking venison to perfection. Nichola Fletcher explains why venison fits so perfectly into our current lifestyle. Free-ranging and healthy, lean and full of flavour, it makes sensational rich winter dishes, but is also perfect for light, quick cooking, simple and succulent - fast food for gourmets, beginners and summer eating at its best. AUTHOR: Nichola Fletcher is regarded as one of the world's leading authorities on venison. A member of The Guild of Food Writers, she has written five books on the butchering, preparation and cooking of game meats and currently writes for The Financial Times REVIEWS: 'Very much more than just a recipe book, it is a really good read, crammed with ideas and information and beautifully designed. The author and publisher have produced a classic' - BASC Shooting and Conservation 'A useful addition to any kitchen with an imagination' -Shooting Gazette 'The title really means what it says - this is the ultimate venison book. The drawings by the author, are charming' -Country Life 'Everything you'll ever need to know can be found in award-winning writer and cook Nichola Fletcher's latest book, Ultimate Venison Cookery' -The Scots Magazine Illustrations throughout
