The Pheasant Cook is a unique collection of recipes which have been gleaned over the years by the two authors, designed to provide the reader with a superb array of ideas on how to make the most of the pheasant and its meat, both for entertaining and for eating with the family at home. Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not. It will be an inspiration to those who appreciate the distinctive flavor of this ever-popular game bird, which is rapidly becoming more easily available, but who may be unfamiliar with its preparation and how best to complement it.
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First Sentence:
This fine bird, so loved by sportsmen and gourmets alike, is said to have been discovered by the Argonauts on the banks of the river Phasis in Colchis, a province of Asia. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gas Mark, Pheasant Serves, Grand Marnier New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
This fine bird, so loved by sportsmen and gourmets alike, is said to have been discovered by the Argonauts on the banks of the river Phasis in Colchis, a province of Asia. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Gas Mark, Pheasant Serves, Grand Marnier New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
- The Philosopher in the Kitchen (Penguin Handbook) by Jean-Anthelme Brillat-Savarin on page 9
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