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Recipes from the Woods
The Book of Game and Forage
Buch von Jean-Francois Mallet
Sprache: Englisch

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Beschreibung
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 partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
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 partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
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.

Details
Erscheinungsjahr: 2016
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Seiten: 240
Inhalt: 240 S.
ISBN-13: 9780714872223
ISBN-10: 0714872229
Sprache: Englisch
Einband: Gebunden
Autor: Mallet, Jean-Francois
Hersteller: Phaidon
Phaidon Press Ltd
Abbildungen: illustrations
Maße: 277 x 184 x 27 mm
Von/Mit: Jean-Francois Mallet
Erscheinungsdatum: 26.09.2016
Gewicht: 1,011 kg
preigu-id: 103779415
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.

Details
Erscheinungsjahr: 2016
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Seiten: 240
Inhalt: 240 S.
ISBN-13: 9780714872223
ISBN-10: 0714872229
Sprache: Englisch
Einband: Gebunden
Autor: Mallet, Jean-Francois
Hersteller: Phaidon
Phaidon Press Ltd
Abbildungen: illustrations
Maße: 277 x 184 x 27 mm
Von/Mit: Jean-Francois Mallet
Erscheinungsdatum: 26.09.2016
Gewicht: 1,011 kg
preigu-id: 103779415
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