Wild Meat
From Field to Plate - Recipes from a Chef who Hunts
(Sprache: Englisch)
This cookbook is ideal for hunters who care as much about what happens in the kitchen as they do in the field, and cooks who want to know more about where their food has come from. Step-by-step harvesting techniques, complete with illustrations, feature...
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This cookbook is ideal for hunters who care as much about what happens in the kitchen as they do in the field, and cooks who want to know more about where their food has come from. Step-by-step harvesting techniques, complete with illustrations, feature alongside more than 80-plus delicious recipes covering a broad range of species, from hare to pig to deer, pheasant and even camel and kangaroo.
Autoren-Porträt von Ross O'Meara
Ross O'Meara has been a chef for thirty-three years, and has lived in the US, UK, France and all over Australia. He holds a game-harvesting license. Some might call him a hunter, but he prefers game-harvester: he says a hunter shoots for a trophy, a harvester shoots for a meal. After several years pig farming on Tasmania's Bruny Island, he relocated to Mansfield, in north-east Victoria, with his wife and three children, to have access to hunting all year round. He is sought out by chefs across the country as a leading source of local knowledge in the field of game meat harvesting. Ross is also known as one of three hosts of the long-running SBS television series Gourmet Farmer, with Matthew Evans and Nick Haddow. Ross appeared on several series, as well as being co-author of two cookbooks with Evans and Haddow: The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing.
Bibliographische Angaben
- Autor: Ross O'Meara
- 2023, 240 Seiten, mit farbigen Abbildungen, Maße: 19,8 x 25 cm, Gebunden, Englisch
- Verlag: Hardie Grant London Ltd.
- ISBN-10: 1743796404
- ISBN-13: 9781743796405
- Erscheinungsdatum: 07.02.2023
Sprache:
Englisch
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