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

Item Code: STA-9780811704571
Reg. Price:  $28.45
Our Price:  $25.95
In stock
Add to Wishlist


  • Step-by-step color photos for preparing large and small game, birds, and fish
  • Covers deer, rabbit, grouse, duck, goose, woodcock, turkey, trout, and salmon
  • Spiral binding for easy, lay-flat use 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 included: 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. About the Author: Mike Robinson is the owner and chef of a highly acclaimed gastro pub and a regular guest on BBC's Saturday Kitchen. He also contributes a monthly cookery article to The Field.
  • Reviews