Feathers : The Game Larder

After the success of Venison, The Game Larder, here is chef Souto and genius photographer Steve Lee’s take on modern international recipes for all feathered game: from plucking and butchering to cooking. How to debone, butterfly, crown, truss, fillet and stuff. Pheasant, wild fowl, pigeon, duck etc with top guest chefs from around the world.

Their book Venison – the Game Larder lit up the traditional game cookery market and here comes the next offering from top photographer Steve Lee and chef José Souto, sharing their passion for pheasant, duck, grouse, woodcock, geese, pigeon and other game birds. In Feathers – the Game Larder Steve Lee’s stunning photographs showcase more than the 55 modern, international recipes from master game chef José Souto and his culinary friends – they impart the beauty of game birds in the field, from source to plate. Chef José’s combined love of fieldsports and cuisine gives him an insight into the best way to harvest, store, prepare and cook the birds. •    how to pluck, clean, de-bone, butterfly, crown, truss, fillet and      stuff game birds•    smoked, barbecued and outdoor recipes•    new ideas for shoot lunches•    step-by-step butchery•    55 modern, international, simple and sophisticated recipes from      sloe gin game pie to pheasant tikka to smoky pigeon breast      salad, grouse risotto and game and chestnut sausagesAdditional recipes from guest chefs include Michel Roux, Brian Turner, Phil Howard and Nigel Barden.