Recipes from the Woods: The Book of Game and Forage

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Recipes from the Woods: The Book of Game and Forage

About the Author: 

Jean-François Mallet has taught at the École Supérieure de Cuisine Française Ferrandi in Paris, and worked for many years with such chefs as Joël Robuchon and Gaston Lenôtre. Today he is a food writer and photographer and contributes to French magazines, such as Saveur, Elle à Table, and Etoile.

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100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods.

Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.

  • Hardcover
  • 240 pages
  • 7 2/5" x 1" x 11"
  • Publisher: Phaidon Press, 2016 
  • ISBN-10: 0714872229
  • ISBN-13: 978-0714872223 
Editorial Reviews

"An excellent glossary and useful advice on foraging for mushrooms."—Shooting times & Country Magazine

"Your mouth will be watering from the first page."—Horse & Countryside

"Deliciously evocative... An indulgent, very Gallic take on the wild-food movement."—The Lady

"Game is lean, delicious meat. It can be cooked simply and Mallet encourages everyone, city or country dweller, to try the recipes in this book... The simplicity of the book, coupled with bold imagery and vibrant photographs, echoes the sentiments of the author... Recipes that are easy to follow and delicious to eat... Larousse is synonymous with the best in food and this book fits neatly into its firmament. Well written and ready to use."—The Field

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