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