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Venison The Game Larder By J L Souto
Sku: BOOKD84
£30.00
Venison: The Game Larder by Jose Souto (Author), Steve Lee (Illustrator)
Features more than 50 delicious recipes. Jose, senior chef/lecturer in culinary arts at Westminster Kingsway College, has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner party show-stoppers.
It also features smoking and curing techniques along with butchery and cuts. Venison is experiencing unprecedented growth in popularity with the British public as a delicious, healthy and increasingly available dish. Keen deer-stalker and falconer, professional chef Jose Souto gives a well-rounded description of the various species of deer in Britain, their sporting pursuit, and how to turn the result into something impressively edible.
Hardback and filled with fabulous illustrative coloured photographs.
The Author
José Souto was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at Londons internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer.
In stock
Description
Venison: The Game Larder by Jose Souto (Author), Steve Lee (Illustrator)
Features more than 50 delicious recipes. Jose, senior chef/lecturer in culinary arts at Westminster Kingsway College, has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner party show-stoppers.
It also features smoking and curing techniques along with butchery and cuts. Venison is experiencing unprecedented growth in popularity with the British public as a delicious, healthy and increasingly available dish. Keen deer-stalker and falconer, professional chef Jose Souto gives a well-rounded description of the various species of deer in Britain, their sporting pursuit, and how to turn the result into something impressively edible.
Hardback and filled with fabulous illustrative coloured photographs.
The Author
José Souto was born of Spanish parents. He has worked as chef for many years at the House of Commons and now is senior lecturer of the Butchery Department at Londons internationally-respected Westminster Kingsway College. He is a demonstrator chef for Taste of Game and for the British Association of Shooting and Conservation (BASC). He is a keen stalker and falconer.