The Game Cookbook

A landmark cookbook, combining both classic and inspired, contemporary recipes together with detailed information on the history, choosing and preparation of game.

Lean and low in cholesterol, game is tasty and game is varied. From the commonly-found pheasant and rabbit to the less-often-seen woodcock or wild boar on the one hand, and the game fish too - salmon and sewin, pike and carp - on the other, here is the wealth of what's good to eat from the wild.

'The Game Cookbook' draws any food enthusiast into the kitchen. Anecdotes and information from Johnny Scott about the history and habitat of game, with explanations of their significant role in the conservation of other wildlife species and of how they have evolved through the ages, make fascinating reading and demystify the world of preparing and cooking game. With recipes such as the classic and flavourful Quail Thessalia or delicate Potted Grouse to the more exotic Caribou Pot Roast or Wild Boar with Sour Plums or Sea Trout with Swiss Chard and Walnuts, you will be inspired by Clarissa Dickson Wright's flair and guidance into cooking time and again from this book.

Game is now commonly stocked on our supermarket shelves and, being organically raised and free range, its appeal is increasing. This book will introduce game to a new generation of cooks with traditional favourites and tempting recipes from around the world. It is illustrated with stunning photographs by award-winning photographer, Gus Filgate, as well as paintings, cartoons and step-by-steps of essentials such as how to gut and clean a bird and carving of course. And, with the millions of shooting and fishing licences held by rural population, there is a ready market for any new game cookery book.