FREE delivery to all EXCLUSIVE BOOKS stores nationwide. FREE delivery to your door on all orders over R450. Excludes all international deliveries.

Wild Game Cookbook

Andy Parle

    Product form
      FORMAT: Paperback / softback

      R 279.00 Price and availability exclusive to website

      YOU COULD EARN 279 FUTURE RETAIL DISCOUNTS.
      ESTIMATED DELIVERY: Approx. 15 - 20 Business Days
      BUY NOW PAY LATER
      From R 46.50 per month!
      3x monthly payments of R 93.00 with
      4x fortnightly payments of R 69.75 with

      Format: Paperback / softback

      This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.
      CONTRIBUTORS: Andy Parle EAN: 9781780191478 COUNTRY: United Kingdom PAGES: WEIGHT: 0 g HEIGHT: 0 cm
      PUBLISHED BY: Anness Publishing DATE PUBLISHED: 2012-07-16 CITY: GENRE: COOKING / Specific Ingredients / Game WIDTH: 0 cm SPINE:

      Book Themes:

      Cookery / food by ingredient: meat and game

      Customer Reviews

      Be the first to write a review
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      Andy Parle is a chef with 25years' experience, working in various high-quality establishments including, among others, two Michelin-starred restaurants. Now back in his native Norfolk, first as chef-director of the Walpole Arms Restaurant, and now in event catering, Andy uses his wealth of experience and the local game for weddings, private dinner parties and boardroom lunches.

      Format: Paperback / softback

      This book offers a complete collection of game recipes, whether you are cooking your own hard won kill, or have a field-fresh purchase from a butcher or game merchant. The recipes feature classic and contemporary dishes, with traditional roast birds, terrines and casseroles alongside modern creations such as squirrel skewers and venison chilli, or sticky wild boar ribs. With dishes suitable for cooks of all levels of experience.
      CONTRIBUTORS: Andy Parle EAN: 9781780191478 COUNTRY: United Kingdom PAGES: WEIGHT: 0 g HEIGHT: 0 cm
      PUBLISHED BY: Anness Publishing DATE PUBLISHED: 2012-07-16 CITY: GENRE: COOKING / Specific Ingredients / Game WIDTH: 0 cm SPINE:

      Book Themes:

      Cookery / food by ingredient: meat and game

      Customer Reviews

      Be the first to write a review
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      Andy Parle is a chef with 25years' experience, working in various high-quality establishments including, among others, two Michelin-starred restaurants. Now back in his native Norfolk, first as chef-director of the Walpole Arms Restaurant, and now in event catering, Andy uses his wealth of experience and the local game for weddings, private dinner parties and boardroom lunches.

      Recently viewed products

      Login

      Forgot your password?

      Don't have an account yet?
      Create account