Fit for Table: A Cook's Guide to Game Preparation Field to Table

by Mike Robinson, Nick Ridley (Photographer)

You ve caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.

Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.

96 pages, Hardcover

First published January 1, 2009

About the author

Mike Robinson has travelled the world teaching on the topic of the real self and the illusions which keep a person trapped in their suffering. Mike only ever helps a person to look at the fact of a situation, which is the truth, and truth has no sides, no judgment and no 'right' or 'wrong', it is 'as it is' and therefore it is love in action. There is an ease and grace that flows out of this gentle man who has touched thousands of lives. Noone leaves Mike's presence unaffected by the unshakeable peace and truth that emanates from his being. For more information visit his website: www.mikerobinson.eu.com"

Reviews

[Fredrick Danysh · Rating 3 out of 5]

With the nutritional and health benefits of wild game, fish, and fowl, it is always helpful to have a guide for butchering and processing such bounty properly. This book fills the bill with its detailed colorful step by step photos. The procedures are an easy transition to domestic meats.