The world encyclopedia of meat, game and poultry

A COMPREHENSIVE PRACTICAL GUIDE TO PREPARING MEAT, GAME AND POULTRY. TECHNIQUES, HINTS AND TIPS AND FOR EVERY METHOD OF PREPARATION AND COOKING, FROM MINCING, STUFFING AND TRUSSING TO STIR-FRYING, ROASTING AND GRIDDLING, WITH ADVICE ON THE BEST WAY TO COOK EACH CUT. MORE THAN 100 INSPIRATIONAL RECIPES FROM EVERY CORNER OF THE GLOBE, EACH ILLUSTRATED BY BEAUTIFUL PHOTOGRAPHY. INCLUDES TRADITIONAL CLASSICS SUCH AS ROAST LEG OF LAMB, COQ AU VIN AND BEEF WELLINGTON AS WELL AS INTRIGUING DISHES SUCH AS SKEWERED WILD BOAR WITH GINGER DIPPING SAUCE AND KANGAROO WITH TAMARIND CHILLI SAUCE. EVERY RECIPE HAS FULL-COLOUR, ILLUSTRATED STEP-BY-STEP INSTRUCTIONS. RECIPES FOR EVERY OCCASION, FROM BREAKFASTS AND BRUNCHES TO MID-WEEK FAMILY MEALS, AND FROM RELAXED WEEKEND LUNCHES AND SUPPERS TO CELEBRATORY MEALS.