Game

by Tom Norrington-Davies, Trish Hilferty

Overview

Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers so many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook ‚ something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on four legs, two legs and no legs, this book really does explore every possible part of the world of game that you could ever wish to know. A true tour de force from a writing team at the height of their powers.

Voted one of the Sunday Telegraph's Books of the Year

Product Details

ISBN-13:	9781408192313
Publisher:	Bloomsbury Publishing
Publication date:	04/23/2015
Sold by:	Barnes & Noble
Format:	eBook
Pages:	272
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

Tom Norrington-Davies and Trish Hilferty are two of the most highly respected chefs working in London today, with careers which have seen them running such legendary places as The Eagle, The Fox and currently Great Queen Street and The Anchor and Hope. They have also contributed significantly to a canon of the more enlightened, creative and serious food writing of our times; via columns and articles, in broadsheet and magazine form, but perhaps most impressively of all through their highly-praised and award-winning books, such as Tom's Just Like Mother Used to Make (Cassell) and Trish's Gastropub Classics and Fish and Chips (both Absolute Press). Fully illustrated throughout with Jason Lowe's stunning photography, the book is fittingly all-encompassing and informative.
Tom Norrington-Davies Is a cook and writer. After studying for a degree in Drama at University of Wales, he realised that his true love was cooking. Tom joined the pioneering team at The Eagle in 1996 and ran the kitchen between 1998 and 2003. During this time he contributed to The Eagle Cookbook (Absolute Press).
His first book, Just Like Mother Used to Make (a homage to proper comfort eating) was published in 2004. His next title was Cupboard Love which redefined the idea of 'convenience food' in 2005. Tom's most recent offering is Game: A Cookbook is a beautiful, practical and fresh look at the subject written in collaboration with Trish Hilferty (Absolute Press).
Tom writes a monthly column called 'A Man for all Seasons' in Delicious magazine. He is a regular contributor to the food pages of the Guardian and writes on a freelance basis for many publications, including Style Magazine (The Sunday Times) and the Daily Telegraph. He has guested on Radio 4's The Food Programme and Good Food Live.
Great Queen Street is his latest venture as both co-owner and head chef.
Born and brought up in Sydney in a family of food lovers, Trish Hilferty began her cooking career in the mid-1980s working in various hotel bistros. After travelling and working along Australia's east coast, Trish moved to London. Here, she 'switched sides', learning the restaurant trade from the front of house at Braganza. Trish returned to cooking, eventually ending up at the Brackenbury with Adam Robinson. After time back home and further travelling, she returned to London to work at the Eagle, London's first gastropub. After two and a half years there and another sojourn in Sydney, she set up the Fox Dining Room in 2001, which scooped the prestigious 'Tio Pepe London Gastro Pub of the Year' award in 2005. She is the author of the genre-defining Gastropub Classics, Lobster and Chips (winner of the Best Single Subject Food Book at the Gourmand World Cookbook Awards, 2005) - and republished in paperback as Fish and Chips, Game and has contributed to Big Flavours&Rough Edges, and Real Pub Food (Absolute Press).

Editorial Reviews

"Beautifully illustrated [and] highly recommended."  —Winesworld.com

From the Publisher