This book is the first of its kind to contain both exciting recipes & insightful information on the history & habitat of game. The chapters are divided into types of game from the familiar pheasant partridge & venison to the less obvious coarse fish including pike & carp. Each chapter gives history & lore helpful advice on hanging dressing & carving & of course tasty imaginative recipes that have a refreshing & international feel. The variety of over 130 easy-to-follow recipes from Partridge with Lentils & Pickled Lemons to Salmon Fishcakes made with Gnocchi mixes classic with modern to create an inspirational cookery book for both the amateur & advanced game cook.