Author(s): Clarissa Dickson Wright
This book is the first of its kind to contain both exciting recipes and insightful information on the history and habitat of game. The chapters are divided into types of game, from the familiar pheasant, partridge and venison to the less obvious coarse fish including pike and carp. Each chapter gives history and lore, helpful advice on hanging, dressing and carving, and of course, tasty, imaginative recipes that have a refreshing and international feel. The variety of over 130 easy-to-follow recipes from Partridge with Lentils and Pickled Lemons to Salmon Fishcakes made with Gnocchi, mixes classic with modern to create an inspirational cookery book for both the amateur and advanced game cook.
Clarissa Dickson Wright of Two Fat Ladies fame is a celebrated food writer, presenter and is a keen countryside campaigner. Johnny Scott is a farmer, naturalist and historian and has written for many newspapers and magazines. They have also co-written Sunday Roast, A Greener Life and Clarissa and the Countryman volumes I and II.